The prestigious Cointreau Margarita Challenge (CMC) has officially opened for entries, inviting bartenders nationwide to demonstrate their commitment to sustainability. For the 2025 edition, the theme is “No Waste Margarita – From Fruit to Leaf,” urging participants to utilize every part of the fruit in their creations.
This year’s competition has grown significantly, with the global finals now featuring 12 finalists, including the 10 regional winners, Australia among them. In addition to these winners, one Wild Card finalist will be chosen by the CMC jury, along with a Rookie of the Year who will be selected for exceptional promise.
Cointreau explained the sustainability-driven focus of the competition, stating: “Our commitment to cocktails extends beyond the glass. We believe in crafting Margaritas that honor both the planet and the palate.” The company emphasized that no part of the fruit should go to waste, with bartenders encouraged to use everything from flesh to peel and leaves to create their innovative cocktails. Entries must feature at least 25 ml of Cointreau L’Unique and salt.
A panel of esteemed bartenders and industry experts will judge the submissions based on four key criteria:
Skills (40%) – Participants will be evaluated on their ability to creatively use all parts of the fruit, showcasing their innovation and sustainability mindset.
Ingredients (30%) – Recipes must include at least 25ml of Cointreau L’Unique and salt, but also demonstrate resourcefulness in utilizing a wide variety of elements from a single ingredient.
Storytelling (20%) – Bartenders must submit a compelling narrative behind their Margarita, explaining the inspiration and thought process behind their creation.
Presentation (10%) – The visual appeal of the cocktail and the quality of submitted photographs will be a key consideration in the judging process.
The Cointreau Margarita Challenge aims to honor both the art of cocktail-making and the principles of sustainability, encouraging bartenders to craft Margaritas that are as environmentally conscious as they are delicious.
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