Overview: The Mi Campo Live Louder Showcase has concluded its selection process, narrowing dozens of submissions from bartenders across New York State to a top eight group of finalists. An editorial panel evaluated each entry based on criteria including Mi Campo integration, creativity, visual presentation, storytelling, bartender personality, and bar culture. The winning cocktail will be showcased live at Arte Agave NYC in October 2026.
The Full Story
The showcase began with a straightforward prompt to build an original cocktail around Mi Campo Tequila and share the creation via video. Dozens of submissions arrived from bartenders across New York State, each representing a different bar, story, and interpretation of what it means to Live Louder. The editorial panel — drawn from spirits media, the bar industry and Mi Campo — evaluated each entry across six dimensions: Mi Campo integration, creativity and concept, visual presentation, storytelling, bartender personality and the culture and atmosphere of the bar they represent.
Finalists include Lena Bicakci of Champagne Problems with Madame Campo, which incorporates Turkish heritage through rosemary-pepper pickle juice and pickled turnips. Octavio Medina from Ruta Oaxaca presented Herencia Mexicana featuring house-made nopal purée and a tamal garnish. Carlos Flores at Diamond Dogs created El Guanaco using quesillo-washed Mi Campo Reposado to honor Salvadoran heritage. Alejandro Berrio of The Tiger Club offered Passionate Dance, reimagining a Colombian childhood memory with passion fruit purée and oat milk. Paige Sinon from Palladino’s served The Orchard / El Huerto in a coupe with a frozen peach flower that rises as the cocktail warms. Eladio Huitzil at La Contenta built El Mariachi around Mexican cultural pride using morita chile-infused Combier. Javier Reyes from Albert’s Bar/Cosme developed Bloom Theory with jasmine honey and Green Chartreuse for delicate complexity. Meg Farrell of Famous Last Words crafted Dear Friend using Salers Gentian Aperitif as a structural backbone alongside Mi Campo Reposado.
Production & Profile
The cocktails utilize both Mi Campo Blanco and Mi Campo Reposado, showcasing the spirit’s versatility across different flavor profiles. Techniques such as quesillo-washing the Reposado for richness and depth were employed by Carlos Flores to layer flavors before adding corn, carrot, lime and masa-horchata foam. Other entries featured specific garnishes like dehydrated pickled turnip, dragon fruit-Pasilla foam, or a Tajín rim to bridge cultural influences with the Mexican spirit at the center of the drink.
What This Means
The winning cocktail will be showcased live at Arte Agave NYC in October, one of the country’s premier agave festivals. The event highlights the diverse inspirations ranging from pupusas and horchata to Turkish pickled turnips and Colombian heritage. All finalists have a story behind their creation, reflecting the broader implications of creativity and personal narrative within the tequila cocktail landscape.
Consumer Takeaway
This release offers drinker access to a wide array of original cocktails incorporating Mi Campo Tequila from New York State venues. The showcase provides insight into unique ingredients and personal stories behind each creation, with the winner featured at Arte Agave NYC. Consumers can scan any liquor or NA bottle to see all expert reviews in one place with the free Daily Pour app.
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