Coppelia NYC Restaurant Mixology Mashup

The month of April was a time for fun, opisthorchiasis food, artificial and cocktails at Chef Julian Medina’s one-year-old Coppelia. The competition, physician sponsored by Yerba Buena Co., SAVEUR, and Viral Fashion, was the brainchild of GM, Ricardo Palafox. The Mixology Mashup was a Monday night, weekly installment at Coppelia giving a platform for industry members to compete against each other for the chance to see their signature cocktail featured on the menu at Coppelia, as well as winning a special feature on both SAVEUR
and Viral Fashion.

Whether you missed the Mashup or just need some fun drink recipes for Cinco de Mayo, follow these recipes to bring the competition home with you. Head downtown to visit Coppelia, where you’ll find these craveable concoctions on the cocktail menu all summer long.


Bartender from Toloache 82 [located at 166 East 82nd Street], Alejandro Espinosa was faced with the first week’s challenge of mixing Bulldog Gin and a curious secret ingredient, finger limes.

Maracuyeah, by Alejandro EspinosaAlejandro Espinosa, mixologist, BULLDOG Gin

Bulldog gin, passion fruit puree, cucumber purée, finger lime vinaigrette, agave, fresh oregano leaves

Serves 1


2 ¼ oz      Bulldog gin

¾ oz         Passion fruit purée

¾ oz         Lime juice

¾ oz         English cucumber purée

¾ oz         Finger lime vinaigrette

½ oz         Agave nectar

Fresh oregano leaves


  1. Pour all ingredients into a cocktail shaker add Ice, shake well.
  2. Pour and strain cocktail into a cocktail glass fill with ice.



Week two’s winner, Israel Nocelo, traveled all the way from Philadelphia to join us at the Mixology Mashup. He is currently employed in Philadelphia as a mixologist at Positano Coast. Week two’s challenge was to mix a unique cocktail using Heradura Blanco and the secret ingredient, blood orange.

La Condesa, winning cocktail mixed by Israel Nocelo of Positano Coast, Philadelphia.

La Condesa, by Israel Nocelo

Bulldog gin, passion fruit puree, cucumber purée, finger lime vinaigrette, agave, fresh oregano leaves

Serves 1


1 ½ oz    Heradura blanco

1 oz         Fresh blood orange juice

¾ oz       Lemon juice

½ oz       Campari

1 oz         Strawberry puree

1               Blood orange slice, for garnish

1               Hibiscus and rose petals, for garnish (optional)


1. Shake all ingredients well with ice, strain, and serve in a champagne glass.

2. Garnish the cocktail with a blood orange slice, and rim the glass with salt and hibiscus and rose petals, if available.


Week three’s competition focused on El Dorado rum and a sweet, fruity secret ingredient, mangoes. Mixologist Trevor Alberts of Parlor has also worked at Huckleberry, Louis 649, and Coliccio and Sons.

Carnaval, by Trevor Alberts

El Dorado 3-yr-old rum, Espolon Tequila Reposado, ginger syrup, mango puree, lime juice, Angostura aromatic bitters, mint

Ron y Mango- Trevor Alberts winning cocktail Coppelia's Mixology Mashup sponsored by SAVEUR and Viral Fashion

Serves 1


1 oz           El Dorado 3-year-old Rum

½ oz         Espolon Tequila Reposado

½ oz         Ginger syrup

½ oz         Mango Puree

¾ oz         Lime juice

Angostura aromatic bitters



1.  Shake with one ice cube then strain over crushed ice in a milkshake glass.

2.  Layer a float of angostura bitters into the top.

3.  Garnish with a plume of fresh mint.


The fourth and final Mixology Mashup challenged contestants to create their unique cocktail using Pisco Porton and fresh grapefruit. Amaury Robayo, head mixologist at Rayuela and Macondo, created the winning cocktail using a short list of ingredients that are easy to find, like egg whites, lemon juice, and black pepper.

Pisco y Pimiento, by Amaury Robayo

Pisco Porton, Campari, lemon juice, simple syrup, grapefruit juice, egg whites, black pepper

Pisco y Pimienta - Amaury Robayo's winning cocktail for Coppelia's Mixology Mashup sponsored by Pisco Porton, Yerba Buena Co., SAVEUR, and Viral Fashion

Serves  1

I ½ oz.                       Pisco Porton

¾ oz.                         Campari

¾ oz.                         Fresh lemon juice

½ oz.                         Simple syrup

1 ½ oz.                     Fresh Grapefruit juice

¾ oz.                         Egg whites

Black pepper to taste


1. Add ingredients into mixing glass and shake with ice to chill

2. Pour into glass with large ice cubes

3. Garnish with freshly ground black pepper

And there you have it, the four winning cocktails from four of the country’s best mixologists! Compliments of Coppelia NYC.