Above: Cyanocitta by Makina Lynn Labrecque from Canada
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
Abby Wegener – Australia
30 ml Patrón Silver tequila
15 ml Patrón Reposado
30 ml lime juice
15 ml simple syrup
20 ml Quandong Curacao*
7.5 ml native finger lime puree**
Put all ingredients into cocktail tin, add ice and shake like a boss!
Double strain into stemless wine glass. Add 1.5inch large format ice cube (if available) otherwise use three standard cubes. Garnish with native finger lime foam and top with native finger lime caviar and zest.
Thomas Begbie – Belgium and Luxembourg
Coral & Coast
45ml Patrón Silver tequila
30ml homemade pineapple and sherry shrub
15ml Martini Bitter
5ml Buff – locally made Bitter
1 dash Habanero tincture** (Homemade)
Peaty salt and spice mix for rim
Dehydrated fruit for garnish
Rim an old fashioned glass with a peaty salt and spice mix. Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine.
Strain over a large ice cube in the prepared old fashioned glass. Garnish with dehydrated and caramalised fruit.
Bob Rodolfo – Brazil
60ml Patrón Añejo tequila
30ml Antica Formula (Vermouth fortified with cachaça aged on Amburana wood)*
4 dashes of Roasted Cocoa bitter**
Spray of Patrón XO Cafe
Latin Gold powder (a mix of cocoa, dried peppers and salt flower)***
Add all ingredients to the shaker, add ice and shake. Strain into a coupe flavoured with the Latin gold powder.
Makina Lynn Labrecque – Canada
35ml Patrón Silver tequila
15ml Ransom Dry Vermouth
30ml Szechuan peppercorn and lime oleo saccharum*
7.5ml Blue Curaçao
8 Albertan spruce tips, 2 for garnish
1 pinch salt
Combine all ingredients in a shaker. Muddle six Albertan Spruce tips (or alternatively rosemary where spruce tips are not available). Add ice to shaker and shake the cocktail for twenty seconds. Double strain the cocktail into a rocks glass over pebble ice (or crushed ice when pebble is not available). Garnish with two Albertan Spruce tips using bar tongs and serve.
François Descamps – France
45ml Patrón Reposado tequila
20ml Mexican Orange Blossom infusion*
20ml Fresh lime juice
20ml Royal Jelly preparation, propolis & thyme honey**
Add all ingredients to a cocktail shaker with ice. Shake to chill and combine.
Pour into an old fashioned glass on an ice cube of beehive cells. Put in a bell and smoke with thyme. Remove and serve.
Chloé Merz – Germany
50ml Patrón Reposado tequila
30ml Grapefruit oleo acid (homemade)
10ml black tea syrup (homemade)
1 bar spoon Bergamot spirits
1 bar spoon Absinthe
Grapefruit zest for garnish
Add all ingredients to a shaker with ice. Shake for 15 to 20 seconds.
Double strain into a coupe glass. Garnish with grapefruit zest.
Lee Jia Hao – Greater China
40ml Patrón Reposado tequila
10ml low temperature slow boiling dried longan and dried lychee maple syrup
10ml fresh lime juice
10ml Chinese Osmanthus wine
1 piece dried longan from low temperature slow boiling longan and dried lychee maple syrup soaked in liquid nitrogen for garnish*
Add all ingredients into a cocktail shaker with ice. Shake to chill and combine. Strain into a Nick & Nora glass. Garnish with a dried longan from low temperature slow boiling longan and lychee maple syrup soaked in liquid nitrogen.
Antonio Rosato – Italy
Cielo de Jalisco
50ml Patrón Silver tequila
15ml pink grapefruit
15ml rose syrup
10ml lime juice
10ml egg whites
1 dash Tabasco Essential oils of heaven
Add all ingredients to a shaker with ice.
Shake and strain into glass filled with crushed ice. Spray with essential oils of heaven.
Mitsuhiro Nakamura – Japan
The Best Promise
45 ml Patrón Reposado tequila
10 ml mead
10 ml Sherry Manzanilla
5 ml homemade tepache syrup*
5 ml lime juice
2 tsp green tea
Add all ingredients into a Japanese tea bowl. Mix with a Japanese tea whisk and pour into a shaker. Shake with ice to combine and chill.
Strain into a paper glass. Garnish with a pineapple leaf.