Maestranza by Peter Hannah, USA, Washington DC
They may not have won the overall title but these recipes from the Patrón Perfectionists 2018 Global finalists are surefire hits with us. For more information see patronperfectionists.com
Óscar Olvera – Mexico, Guadalejara
México Lindo
45ml Patrón Reposado tequila
60ml mashed mango – Habanero*
25ml lemon juice
30ml Oaxaca’s Coffee & Vanilla coffee syrup**
2 dashes Cocoa-Tree Bitter Coffee- Veracruz Coffee (distilled in broken steam)***
Method:
Add ingredients to a shaker. Add ice and shake to chill and combine. Empty over clay pot Tarahumara. Saddle with wet earth haze.
Luis David Arcadio Hernández – Mexico, Mexico City
Buen Legado
45ml Patrón Silver tequila
30ml Patrón Citrónge
60ml sweet Jamaican vinaigrette (homemade)
30ml lemon juice
30ml cilantro syrup (homemade)
Jamaican sweet (homemade), smoked wood/oak to garnish
Method:
Add all ingredients to a shaker. Add ice and mix. Serve in a wooden glass. In a second wooden glass, place the sweet of Jamaica together to cover the debris of burning oak wood and cover.
Corbin Parker – New Zealand
Del Mundo
30ml Patrón Silver tequila
15ml Patrón Citrónge Orange
20ml spice-infused Dry Sherry*
15ml recycled/spiced orange oleo saccharum**
15ml fresh lime juice
30ml egg white/x1 egg white
X1 spritz of Essencia del Mundo***
Recycled cranberry/cardamom powder (garnish on glass)
Method:
Chill Coupe glass with cracked ice. Add all ingredients to mixing glass and dry shake. Add ice and shake vigorously. Empty the chilled Coupe and spritz with orange blossom water. Double strain cocktail into Coupe.
Garnish with 2 skewered cranberries and a pinch of dehydrated cranberries.
Bruce Dorfling – South Africa
Harmony
50ml Patron Añejo tequila
25ml whey
15ml vanilla syrup
15ml Italicus
15ml KZN Queen Pineapple Juice
15ml lemon juice
5 ml Bergamot & Chinotto Amaro
10ml marigold tincture*
+ 1/4 barspoon bee pollen for garnish
Dried marigold for garnish
Method:
Pour all ingredients into a shaker tin with ice. Shake to chill and combine for at least 10 seconds. Double strain into a glass. Garnish with a dried marigold and sprinkles of bee pollen.
Pat Park – South Korea
Kosmos
60ml Patrón Silver tequila
25 ml Lime juice
20 ml Bell pepper cordial*
3 drops umami bitters**
3 drops pepper oil***
Top with agave mead****
Citrus Patrón edible soil
Bell pepper Kohakuto
Method:
Chill the glass. Shake ingredients over ice. Prepare an empty glass and pour mixed ingredients into it through a strainer.
Pradeep Fernando – UAE
Señora En Verde
45ml Patrón Silver tequila
20ml tomatillo and basil juice
15ml lime juice
7.5 ml agave syrup
10ml parmesan cheese infused Green Chartreuse
Method:
Shake all ingredients with ice in a cocktail shaker. Pour into a glass and serve.
Nicole Sykes – UK
The Godfather’s Affinity
45ml Patrón Silver tequila
15ml Martini Ambrato
75ml coriander seed soda
15ml pickled dry crab apple reduction
7.5ml fresh lime juice
Lime zest spray to finish
Apple crisp for garnish
Method:
Add ingredients, with the exception of soda, to a shaker with cubed ice. Shake to chill and combine. Double strain into glass over cubed ice.
Top with corriander seed soda and lime zest spray. Garnish with an apple crisp placed on the glass.
Lance Bowman – USA, Chicago
The Balancing Act
45ml Patrón Reposado tequila
15ml Kikusui Funaguchi Nama Genshu Sake
15ml Sfumato Rabarbaro
7.5ml Dolin Genepy De Alpes
20ml lemon juice
15ml Sirop Capillaire*
1 egg white
Orange wing and mist of bergamot oil for garnish
Method:
Chill a Collins glass. Combine all ingredients in a cocktail shaker and dry shake vigorously for 45 seconds. Add 1 2×2″ ice cube to the shaker and shake vigorously again. Strain into chilled Collins glass. Garnish with a manicured orange wing and a mist of bergamot oil.
TJ Vong – USA, Las Vegas
Lucid Dream
45ml Patrón Silver tequila
20ml Trakal
20ml cacao juice
15ml Dragon fruit syrup.5 oz Lime juice
7.5ml jasmine simple syrup
Lime candy reduction for garnish
Method:
Combine all ingredients except garnish in a shaker tin. Shake and double strain into a Nick & Nora glass. Place glass on serving board and garnish with a lime candy reduction and dragon fruit on serving tray. Accent with lime tincture.
Peter Hannah – USA, Washington DC
Maestranza
45ml pink peppercorn infused Patrón Silver tequila *
15ml Rubino Vermouth di Torino
60ml fermented papaya juice**
20ml key lime juice
15ml Guava cordial***
Pink peppercorn garnish
Method:
Add all ingredients, except fermented papaya, to cocktail shaker. Shake vigorously over one large rock for 8-10 seconds. Double strain into double old fashioned glass over one large cube. Top with the sparkling fermented papaya juice. Grind pink peppercorn over the top as garnish.
