You Can Have Your Conga and Dance It Too

These days, Southern California trendsetters are not just dancing the conga. They’re drinking it, too.

The Conga Line after-dinner drink recently won first place in the United States Bartenders Guild’s 50th Annual Mixed Drink Competition, held at the Westin Hotel in Long Beach.

The winning drink is a velvety blend, with a rich orange and banana flavor topped by a hint of almond and pomegranate.

Veteran Los Angeles bartender Jose Ruiseco, co-owner of La Conga restaurant in San Pedro and creator of the Conga Line, said he was “happily shocked” when his colorful concoction took top honors from a jury of bartenders, beverage distributors and journalists. For those who can’t make the pilgrimage to San Pedro, Ruiseco shared his recipe: three-fourths ounce Mandarine Napoleon, one-half ounce Di Saronno Amaretto, one-half ounce Bols Creme de Banana, 1 ounce half-and-half and a dash of grenadine. Blend ingredients, then garnish, if desired, with an orange slice, mint sprig and red cherry.

After trying out the recipe on several colleagues, Ruiseco knew he had a winner when his girlfriend tasted it and exclaimed, “This is the one.”

Now it’s on to Lisbon, Portugal, where, in November, Ruiseco will represent the U.S. against bartenders from 49 other countries at the International Bartenders Assn. Cocktail Competition. What is the secret to creating a prize-winning cocktail? According to Ruiseco, subtlety is the key. “You want to make sure the ingredients don’t overpower each other,” he says.