Recipes & How To's | Aug. 22, 2022

Chile & Tequila Cocktails with the Patrón Brand Ambassadors

Our Brand Ambassadors have been working with PATRÓN programs and education specialist Roberto Núñez to learn more about Mixología de México. Mixología de México is a first-of-its-kind Spanish-first and bilingual educational platform that highlights and champions the history of Mexican drink making, from historic and regional beverages to modern trends and techniques. Created to educate bartenders, chefs, and hospitality professionals, this program will contain multiple chapters, the first of which highlights chiles. To showcase how well chiles pair with PATRÓN Tequila, our Brand Ambassadors created some delicious recipes using both a spice blend and chamoy. Here you’ll find delicious uses, creative spins on classics, and some inventive ways of introducing the flavors and styles of chiles into refreshing PATRÓN tequila cocktails.

Check out what the team put together, and enjoy making their inspired recipes at home!

All recipes as listed make 1 cocktail unless otherwise noted.


Domingo en La Pulga

  • 2 oz Patrón Reposado
  • .5 oz Lemon Juice
  • 1 barspoon Fruity Chamoy
  • 1.5 oz Apple Juice
  • .5 oz Martini & Rossi Fiero
  • 1 oz Apple Soda (Sidral Mundet)

Add all ingredients except soda into a shaking tin and briefly shake.
Add soda into the tin and strain over cubed ice in a 14oz Collins glass. Serve.

Lemon wheel and chamoy/Tajín apple slices

BILLY // L.A. , O.C.

Gua-Jin Petardo!

  • 1.5 oz Patrón Reposado
  • 1.25 oz "Gua-jin Cordial" (175ml Guava nectar, 125ml white sugar, 5ml Tajín original)
  • 1 oz Fresh Lime Juice
  • .5 oz Martini Dry Vermouth
  • .5 oz Ilegal Mezcal
  • 1/4 of a ripe Banana

Add all ingredients to a blender. For each cocktail, blend with 5-6 ice cubes until smooth for correct dilution. Fine strain into a Collins glass over fresh ice.

Garnish with mint sprig, and half Tajín rim.


Papa Tanga

  • 1.5 oz Patrón Reposado
  • .5 oz Martini Rubino
  • .75 oz Lime Juice
  • 1 oz Tajin-Spiced Honey
  • 3 Dashes Mole Bitters

Build in a Collins glass and stir with a knife

Tajin rim, lime wheel

*Tajin Hot Honey:
2 parts honey to 1 part Tajín mild hot sauce, stirred to combine.



  • 2 oz Patrón Silver
  • .75 oz Martini & Rossi Riserva Ambrato Vermouth
  • .25 oz Lustau Manzanilla Sherry
  • 1-2 dashes Orange Bitters

Rim half of a chilled Nick & Nora glass with Tajín.
Measure ingredients in mixing glass. Fill 3/4 full with ice and stir. Strain into prepared glass.

Express lemon peel and discard, drop 3 drops of jalapeño oil, garnish with Tajín blue cheese stuffed olive on a pick.

*Tajín Blue Cheese Stuffed Olives:

100 g Blue Cheese
5 g Tajín Seasoning
15 g Tajín Chamoy Sauce

Mix all ingredients in a bowl until well combined. Add into a piping bag or ziploc bag (cut tip) and pipe into Castelvetrano olives.


Los Angeles Fruit Cart

  • 1.5 oz Patrón Reposado
  • 1 oz Fresh Watermelon Juice
  • .5 oz Fresh Pineapple Juice
  • .5 oz Mango Syrup (Blended Mango + Cane Sugar)
  • .25 oz Coconut Water (Preferably Harmless Harvest)
  • .75 oz Fresh Lime Juice

Combine ingredients in tin, shake, strain over fresh ice in double rocks glass.

Cucumber slice dipped in chamoy and then dipped in Tajín


So For Rel

  • 1.5 oz Patrón Silver
  • .5 oz Sorel Hibiscus Liqueur
  • .25 oz Lemon Juice
  • Martini & Rossi Astí

Rim side of glass with hibiscus flowers and Tajín mix. Add Patrón Silver, hibiscus liqueur and lemon juice to shaker, and shake until well chilled. Strain over a large cube in a rocks glass. Top with Martini & Rossi Asti.

Hibiscus flower and Tajín mix


Peachy Keen Icy Cream

  • 1.75 oz Patrón Silver
  • .75 oz Fresh Lime Juice
  • .5 oz Drillaud Creme De Peach
  • .5 oz Agave Syrup
  • 1 scoop Lime Sorbet
  • Optional splash of Prosecco

Combine all ingredients in a shaker and shake until well chilled. Strain into a stemless wine glass. Add one scoop of lime sorbet into the cocktail. Drizzle Chamoy and sprinkle with original Tajín. Option to top with a Prosecco or soda water once sorbet is scooped.

Lime sorbet, drizzle with chamoy & sprinkle of original Tajín


Tajín Or Not Tajín

  • 1.5 oz Patrón Silver
  • .75 oz Aperol
  • .25 oz Yellow Chartreuse
  • .25 oz Tajín Chamoy
  • .25 oz Agave Syrup
  • 2 small pieces Fresh Ginger
  • 1.5 oz Sparkling Rosé
  • .75 oz Fever Tree Sparkling Grapefruit

Rim half side of stemless wine glass with Tajín. Muddle fresh ginger in cocktail shaker, add ingredients, add ice and shake. Double strain to remove ginger pieces over ice in glass.
Top with sparkling rosé and Fever Tree Sparkling Grapefruit.

Tajín rub on side of glass, grapefruit slice


Los Altos

  • 1.5 oz Patrón Silver
  • 1 oz Carrot Juice
  • .5 oz Orange Liqueur
  • .75 oz Lime Juice
  • .75 oz Oleo Saccharum made from Lime, Lemon, Grapefruit
  • Chamoy and Tajín Classico Rim

Combine all ingredients into a shaker tin, add ice, and shake.
Strain into desired glass, rimmed with Chamoy and Tajín Classico.

Raspado-style popsicle and dehydrated flower

*Raspado-style popsicle
1/2 cup cucumber
1/8 cup cilantro
1-2 jalapeños, depending on preferred spice level
9 oz lime juice
9 oz simple syrup

Combine all ingredients in a blender. Blend until smooth and pour into popsicle mold. Make sure to shake or stir ingredients while pouring as the mixture separates easily.


El Gorila

  • 1.5 oz Patrón Extra Añejo
  • .5 oz Banana Liqueur
  • .5 oz Aged Rum
  • 2 Dashes Chocolate Bitters
  • 1-2 Tajín Fruity Chamoy Ice Cubes

Prep Tajín Banana Chamoy Ice Cubes the night before. Add all ingredients to a rocks glass. Add one large cube. Stir 5-6 times for proper dilution.

No garnish necessary!

*Tajín Banana Chamoy Ice Cubes:
In a bowl mix Fruity Chamoy hot sauce with warm water. Add to big cube ice tray and dust the top of the tray generously with Tajín classic seasoning. Freeze.


Yuzu Crazy

  • 1.5 oz Patrón Silver
  • 2 oz Pineapple Juice
  • .5 oz Yuzu Purée
  • .25 oz Peppercorn Syrup
  • .25 oz Lemon juice
  • .25 oz Martini & Rossi Aperitivo
  • Top with Topo Chico

Combine all ingredients in a shaker, add ice and shake. Strain into a Collins glass rimmed with Chamoy and Tajín Classico. Top off with Topo Chico and garnish with a pineapple leaf.

Chamoy, Tajín Classico rim, pineapple leaf garnish

*Peppercorn syrup
Add 1/4 cup water into a blender, then add 1/4 cup of peppercorns. Blend on low first, then high for 1 minute. Add peppercorn blend to simple syrup (equal parts sugar and water) Bring to a boil and let it simmer for 5 minutes. Strain out solids. Refrigerate until use.


El Toro

  • 1.5oz Patrón Silver
  • .75oz Tajín Chamoy Hot Sauce
  • 2 oz Tomato Juice
  • .75 oz Fresh Blood Orange Juice
  • 1 oz Ginger Juice (Lightly sweetened with agave)
  • .5 oz Lime Juice
  • 5-6 round slices of Cucumber
  • 4-5 round slices of Jalapeño

Add all ingredients to a shaker tin. Cover and dry shake vigorously. Open and add a half scoop of ice. Cover and shake lightly to chill and add dilution.

Using a 2" paint brush, dip into Black Sesame paste and brush half the top of a 8oz Collins glass. Dust the Black Sesame with Tajín Clásico Spice. Add ice to the glass and fine strain the ingredients from tin over the ice.

Finish with a charred Jalapeño (whole) horizontally across the top of the glass.

Black Sesame paste (brushed on) + Tajín Clásico Spice + 1 fresh Jalapeño (whole & charred).

*Ginger Juice
Wash & slice fresh ginger (skin on). Fill a blender with sliced ginger. Add water halfway up blender. Blend the entire contents until ginger is completely broken down. Fine strain juice while pressing ginger fibers to maximize juice yield. Add 1/4 agave syrup to total volume to lightly sweeten. Adjust as needed to ensure ginger spice is prominent with a light sweetness.

This drink was inspired by the classic Sangrita recipe but in homage to Spanish Tradition of old. The Black sesame and Tajín brush swipe is supposed to look like a Matador's cape as they would encourage a bull to charge and the charred Jalapeño reminiscent of the classic Spanish cap worn when in the ring as a tribute to the classic traditional garb. El Toro is fresh, spicy and savory with a light sweetness from the blood orange juice and agave in the ginger. Each ingredient has been carefully selected to represent aspects of this traditional dance between Bull and Matador.


Banana Chama

  • 2 oz Patrón Extra Añejo
  • .25 oz Tajín Fruity Chamoy
  • .75 oz Fresh Lemon Juice
  • .5 oz Banana Liqueur
  • .25 oz Cinnamon Agave Syrup
  • 1 Whole Large Egg

Brush edge of glass with Tajín Mild Sauce and dust with Tajín Clásico. Dry shake whole egg, then build ingredients into the same cocktail shaker and shake with cubed or Kold Draft ice. Double strain over fresh ice into rocks glass

Tajín mild sauce and Tajín Clásico rim, lemon wheel

ROBERTO // Patrón Programs & Education Specialist


  • 2 oz Habanero Chili and Pineapple Infused Patrón Añejo
  • 1 oz Ancho Chili liqueur
  • 1 o Pineapple Juice
  • .5 oz Lime Juice
  • .5 oz Agave Syrup

For infusion, combine 750 ml (25 oz or one standard bottle) of Patrón Añejo, 375 ml (about 12.5 oz) of chili liqueur, a chopped half pineapple, and 2 habanero chili (add more for extra heat) into a small cambro, and let it sit for 5 days in the fridge.

To serve, add 3 oz of the batch, 1 oz of pineapple, .5oz lime juice, .5oz of agave syrup and shake. Strain over fresh ice into a rocks glass previously half rimmed with Tajín chamoy and Tajín powder.

Garnish with a dehydrated pineapple wheel and a pineapple leaf.

Let us know what you think of these delicious drinks by tagging us on Instagram @academia_patron, along with the Brand Ambassador who created the cocktail of your choosing.

For more great recipes, and tips from the Brand Ambassadors, make sure to check back in here and other sections of the website like Behind The Bar or Making Tequila.

Check back in frequently to be a part of the exciting future of Mixología de México.