The Patrón Paloma is a cocktail as delicious as it is simple. It features Patrón Tequila and the bittersweet flavors of grapefruit, making it a quick pick for bartenders looking for something crisp and easy. The Patrón Paloma is easily adjusted to incorporate local or seasonal ingredients to tailor this classic quencher for every season.

We asked our Patrón Brand Ambassadors to create twists on the Paloma inspired by the cities they call home. Each of these recipes features an ingredient or two that are regional or seasonal to where they live, and represent their region and the flavors associated with it. Some of them muddle in fresh ingredients just now appearing in their farmer’s markets, while others feature ingredients that make them think of home year round.

Check out what our Brand Ambassadors crafted below. While you read along or enjoy one of their creations, think about what ingredients you would use to showcase the true flavors of the place you call home.

All recipes as listed make 1 cocktail.

ROLAND PRICE // NASHVILLE, TN

Nashville Hot Paloma

• 1.5oz Patrón Silver
• .5oz Lime Juice
• .25oz St. Germain
• .75oz Fresh Grapefruit Juice
• Muddled Serrano Peppers

Top with Sparkling Water

Tajin Rim on Glass

​“I love a good Paloma. To me it’s an incredible drink to enjoy any time of year, especially heading into summertime since it gets toasty here in Nashville with the humidity and the heat. For me, there is nothing better than enjoying some great live music here and sipping on a refreshing Patrón Silver Paloma during those warmer months.

With that in mind, I wanted to create a variation that felt fun and inspired by where I’m located. Since Nashville is a staple city for Hot Chicken, I incorporated some spice to my Paloma for the perfect local touch. The heat from the peppers and the Tajin Rim are balanced out with a touch of sweetness and effervescence from the elderflower found in St. Germain — the perfect combo to highlight the Patrón Silver, fresh lime, and grapefruit.

So, here’s to kicking off summer with a cold, refreshing Paloma made with Tequila Patrón!”

There’s always an occasion for a Paloma, and now there’s a Paloma for every location.

If you mix up any of these trans-continental libations or come up with your own locally-inspired creation, make sure to tag us on Instagram@academia_patron so we can share it with other friends of Patrón. We hope you enjoy these cocktails as an intro to summer, and that you’ll keep coming back for more recipes, stories, and educational opportunities.

Benjamin Zapien a.k.a. BenZ | Hacienda’s Sunset
Born in Mexico City and established in New York since 2008

• 1.5oz Patrón Añejo Tequila
• .5oz Fresh lime juice
• .5oz Simple syrup (1:1)
• .75oz Chinola passion fruit
• 1oz Fresh pineapple juice
• Float of hibiscus tea (scarlet spice herb tea)

How does your drink celebrate your background?

I wanted to make a highball drink and I was inspired by the classic Tequila Sunrise. As I was thinking about the sunsets at Hacienda Patrón, I chose a tropical flavor profile and added hibiscus tea, which is a popular in Mexico City for aguas frescas. The hibiscus tea isn’t very heavy so it doesn’t sink to the bottom, which makes the drink look more like a sunset than a sunrise.

What does authenticity mean to you?

Authenticity in the bar world means that a cocktail recipe can always be influenced by a story you tell a guest, or the name evokes an emotion. Having a popular ingredient in a cocktail is always attractive, but making it balanced and well presented is what enhances the first sip.

In what ways does your heritage tie into your work, and how do you show pride for your roots?

I have brought new flavors to my place of work for people to try and they become interested not just in the flavor, but in the story of the flavor and where else they can find it. I like to make things like chipotle honey, use hibiscus tea, incorporate corn, and name drinks in Spanish. Rio bravo, más maíz.

What ingredient, story, or piece of knowledge have you brought to share with others?

I was inspired to make a drink that reminded me of my high school years in Mexico before I came to New York. I named the drink Rio Bravo, after the river that borders Mexico and the USA. The drink incorporates chipotle honey, inspired by a treat in Mexico called “raspados,” which is shaved iced with flavored syrup and citrus. My drink has chipotle honey, mezcal, pineapple juice, butter, lime, and salt. It makes a savory, refreshing and smoky drink.

Tell us about what has influenced your cocktail.

I wanted to use tropical ingredients and nowadays in New York, a lot of people are becoming familiar with Spanish. Growing up mixing both English and Spanish (Spanglish) people have become familiar with tropical ingredients like chinola (passionfruit), piña (pineapple), and agua de Jamaica (hibiscus tea).

How does a cocktail like this shine in a multicultural city like New York?

This cocktail shines because it uses Patrón Añejo Tequila. Many people believe you can only sip añejo tequilas, similar to the notion that you should never mix scotch. As long as bartenders understand the process of combining elegant flavors and how to properly balance a cocktail, they shouldn’t be afraid to break the mold.

Join us here and follow along on Instagram @academia_patron as we continue to explore the journey of a Patrón Perfectionist and celebrate the community in between. Stay tuned as we unveil the opportunity to sign up for the next Perfectionists competition so that you may join the rank of Perfectionists, and unearth the world of possibilities it brings.