Great Cocktails Inspired by PATRÓN Tequila

INGREDIENTS

• 1½ oz (45 ml) PATRÓN Cristalino Tequila
• 2 dashes nettle tincture
• Carbonated paloma punch*
• Torched grapefruit wedge

METHOD
Combine PATRÓN Cristalino Tequila and nettle tincture in a Collins glass over an ice spear. Top with carbonated paloma punch and garnish with the grapefruit wedge.

*Carbonated paloma punch
Preheat oven to 250C (475F). Roast a whole grapefruit for 90 minutes, scoop out flesh, and combine 1:1 with fresh grapefruit juice. In a bowl combine 350 g (12 oz) of the grapefruit mixture with 50 g (2 oz) mezcal, 300 g (10 oz) lime juice, 140 g (5 oz) sugar and 2.5 g (1 tsp) salt. Pour mixture over 570 g (2⅓ cups) whole milk and set aside for 12 hours. Strain. Combine 2 parts clarified mixture with 1 part water and carbonate.

INGREDIENTS

• 1½ oz (45 ml) PATRÓN Cristalino Tequila
• ½ oz (15 ml) Aperol
• ½ oz (15 ml) white balsamic vinegar
• 2 bar spoons (10 ml) simple syrup
• 2½ oz (70 ml) fresh cherry tomato juice
• 4 drops vanilla bitters
• Black pepper

METHOD
Combine all liquid ingredients over ice in a cocktail shaker and shake hard. Double-strain into an Old Fashioned glass over 5 Hoshizaki ice cubes and finish with freshly ground pepper.

INGREDIENTS

• 1 oz (30 ml) PATRÓN Reposado Tequila
• 1 oz (30 ml) brown-butter washed matcha liqueur*
• ¼ oz (7.5 ml) vanilla liqueur 
• ½ bar spoon (2.5 ml) rhum Agricole
• ½ bar spoon (2.5 ml) simple syrup
• 1 dash (1 ml) 20% saline solution
• 1 white chocolate wafer (optional)

METHOD

Combine all liquid ingredients over ice in a cocktail shaker, stir, and strain over fresh ice in an old-fashioned glass. Garnish with the wafer. 

*Brown butter-washed matcha liqueur

• 3 tsbp (45 ml) unsalted butter
• 1 cup (250 ml) vodka
• 3 tbsp (17.5 g) matcha powder
• 1/3 cup (75 g) brown sugar
• 2½ tsp (12.5 ml) lemon juice
• ¼ cup (60 ml) whole milk

Heat butter in a saucepan on medium until solids are browned. Set aside to cool. Combine with vodka in a non-reactive container, stir, and let steep for 2 hours at room temperature. Transfer to the freezer for 3-4 hours. Remove solid butter from surface and strain remaining liquid through a fine mesh sieve lined with cheesecloth. In a bowl, combine fat-washed vodka with matcha, sugar, lemon juice and 2 oz (50 ml) water. Whisk until sugar dissolves. Add the milk and stir until curdled. Strain mixture through a coffee filter. Repeat until liquid is clear. Transfer to a bottle and reserve in the refrigerator.

INGREDIENTS

• 2 oz PATRÓN Silver Tequila
• ½ oz PATRÓN Citrónge Orange Jalapeño Liqueur (optional)
• 1 oz lime juice
• 1 splash oleo habanero*

METHOD

Combine all ingredients over ice in a cocktail shaker. Shake. Strain into a (or 2 mini) stemmed glass(es) over ice.

*Oleo habanero

• 10 limes, peel only
• 40 g habanero peppers, split and destemmed
• 40 g sugar
• Splash lime juice

Combine all ingredients 120 ml (1/2 cup) water in a Ziplock bag or non-reactive plastic container. Seel and set aside to steep for 10-20 hours. Strain.

INGREDIENTS

• 1 oz (30 ml) PATRÓN Añejo Tequila
• 1 oz (30 ml) Calvados
• ¾ oz (22 ml) Pineau des Charentes
•  ¼ oz (7 ml) Cloakroom (or Nonino Quintessentia) amaro
• 1 dash anise tincture
• 1 dash allspice tincture

METHOD

Combine all ingredients over ice in a mixing glass and stir. Strain into a Nick and Nora glass.