Colorado bars making creative cocktails with unusual Colorado spirit

By Jay McKinney

When it comes to mixing up a cocktail, most ingredients are used for the flavor they contribute. While a dash of bitters here or a sugar cube there can be the make-or-break difference to the perfect drink, Tingala is a liqueur made in Colorado that enhances the mouthfeel of the cocktail it’s added to. So, what exactly is this spirit and how does it differ from other cocktail additives?

Tingala is made from a species of exotic flowers known commonly as Buzz Buttons. Native to Brazil, the small yellow flowers contain a natural fatty acid called amide spilanthol that enlivens the tissues of the mouth, tongue and lips through a process called chemesthesis. In layman’s terms, Tingala produces a tingly sensation that has been described as similar to that of Pop Rocks candy.

At 50 percent ABV, the spirit is meant to be an additive, and mixologists are embracing the product for the new dimension it allows in cocktail creation. One sip of a drink mixed with Tingala, and one can feel the mouth-buzzing sensation for several minutes afterward. The possibilities are endless as Tingala can add a new twist to classic cocktails or be the star ingredient in an entirely new creation.

“Colorado bars are introducing Tingala to their customers and serving it in innovative ways in cocktails,” says Tingala co-founder and president Susan Tews. “It’s versatile, flavorful, and like nothing else. We’re constantly amazed at the creativity of the bartenders using it in cocktails.”

Corey Thompson is the bar manager at Adrift Tiki Bar and praises the liqueur for its tongue-tingling qualities and its flavor profile.

“The main appeal of Tingala for most is its Sichuan peppercorn-like tingle and the playful numbing that you get from the buzz buttons with which Tingala is made,” Thompson says. “However, it really does have a beautiful flavor profile reminiscent of cinnamon, allspice, and citrus. Tingala truly is one of a kind and I'm very happy to have it produced just down the road in Golden.”

Check out these places and their innovative Tingala creations:

Adrift Tiki Bar - Snow Drip

A holiday-inspired cocktail, this daiquiri combines spiced rum with Tingala to create spicy and floral notes. Mixed with pineapple, lime, and Angostura bitters, this delicious cocktail will have you ordering a second.

E3 Chophouse in Steamboat Springs - Mezcal Numbgroni

Tingala is the numbing ingredient for which this Negroni-inspired drink is named. Other ingredients include Madre Ensamble Mezcal, Campari and Sweet Vermouth.

La Chiva - Panelazo

This Colombian libation is made with warm Agua de panela (a simple syrup), fresh lime juice, Tingala and is garnished with a mint leaf and cinnamon stick. Recipe here.

Occidental - Crooked Teeth

Crooked Teeth is a house cocktail at the popular LoHi bar and is made with Pumpkin Milagro Tequila, Tingala, demerara and lemon.

Slashers Denver - Ants in Your Ears

A cocktail for the most adventurous drinker, this Tingala-infused drink is made with rye, plum and vanilla brown sugar syrup, Burlesque bitters and ants. Yes, you read that correctly.

Jay McKinney grew up in Sedalia and graduated from the Metropolitan State University of Denver with a bachelor’s degree in communications. During his free time, he enjoys playing golf, shooting pool and hiking throughout Colorado and neighboring Utah.