There’s nothing better than a great cocktail to get the evening started. Now that the weather is getting slightly warmer and London isn’t so gloomy, we thought we’d share our top Patrón cocktail tips just in time for World Cocktail Day! Great to try at a bar or even to whip up for your mates at home.
Adam’s Apple, Eve Bar – Created especially for Patrón’s Cocktail with a Conscience campaign
Inspired by the ethos of its namesake – a commitment to letting nothing go to waste – the cocktail is made of leftovers from the pastry section and has been created by former Scout bar chef, Sam Orrock.
Recipe
- 20ml Apple infused Patrón Añejo tequila
- 35ml Cherry Bark infused aperitif wine
- 2.5ml Caraway
- 15ml Apple Oleo Saccharum
- + Garnish with seasonal flowers (in Eve bar this is currently plum blossom)
Method
Take leftover apple from the kitchen. Peel and add the flesh to Patrón Tequila and infuse for 2 days.
Put apple’s skin and sugar into a vacuum pack to remove all air and mix equal parts of this and mineral water to make a 1:1 syrup. Pass the liquid through a chinois and bottle.
Add cherry to aperitif wine in a vacuum pack and remove all air. Infuse for 24h and pass through a coffee filter.
Mix all the ingredients and serve in a chilled champagne glass
Dynasty Margartia – Flavour of the Far East
The Dynasty Margarita, which was crowned Patrón’s 2019 Margarita of the Year, takes the traditional Chinese ingredients of lychee and ginger combined with the fresh agave notes of Patrón Silver to create a citrusy and sweet Margarita of the Year hopeful created by Jay Khan and inspired by Hong Kong.
Recipe
- 30ml Patrón Silver tequila 10ml Patrón Citrónge Orange 10ml oz St-Germain
- 15ml Fresh lime juice
- 7ml Ginger syrup, such as Liber & Co.
- 7ml Lychee syrup*
- Grapefruit salt rim**
- Lime twist for garnish
Method
Rim a rocks glass with grapefruit salt. Combine liquid ingredients in a cocktail shaker with ice and shake to chill.
Strain onto fresh ice in a rocks glass. Garnish with a lime twist.
*Lychee syrup: empty a can of peeled/pitted lychees into a blender. Blend until completely liquified, then strain through a mesh strainer to remove solids.
Terraria, Cub
In a nod to World Earth Day, Patrón Añejo are uniting with some mad UK produce. This drink highlights the diversity of the soil and how that can massively impact flavour. Cub and Patrón both recognise that the right choices can make a huge difference. To put it simply, they talk about recycling waste, but it’s equally as important to be shoring up local businesses and providing all the love for the families around you. They are collab’ing with a company that has a commitment to preserve this incredible planet and are proactive in doing so.
Recipe
15ml Patrón Añejo 15ml Islay Barley Pu’er 12ml Celery Citrus
2ml Mixed Acid 10ml Soda
+ Micro Basil for garnish
