One of the competitors made a Dulce Brujeria, and got kudos for creative use of ingredients and presentation.
Sarah used two ounces of Roca Patrón Añejo tequila (which must be aged in barrels for a minimum of one year to earn that designation); ½ ounce Combier Pamplemousse Liqueur, a French spirit delicately flavored with macerated grapefruit; ½ ounce of Strega, a bewitching herbal liqueur from Italy (and the name Strega is Italian for ‘witch’, as bruja is the Spanish, so there’s a neat tie-in there); 1 bar spoon of light agave syrup; and 2 dashes of orange bitters.
She combined the tequila, liqueurs, bitters and agave in a mixing glass and stirred with ice,t hen strained the beautifully brash bright yellow drink into a chilled coupe glass.
For the final touch, Sarah carefully sprinkled tiny threads of pure saffron on the surface of the cocktail. The tiny distinctively red threads floated gently on the meniscus, and ever so slowly orange-reddish-yellow tendrils began to uncurl lazily into the yellow cockatil in slow motion effect. Be-witching, one might say.
The effect was enchanting, the play of colors was fascinating, the drink was flavorful and distinctive, clearly displaying the rich fruity flavor and floral notes of the tequila flirting with the grapefruit and herbal Strega and orange bitters. The inescapable knowledge that saffron is the single most expensive spice by weight in the world made a serious impression as well.
Full article: http://www.examiner.com/list/portland-bar-scene-sarah-rehman-s-roca-patr-n-dulce-brujeria-cocktail