recipes & how tos | aug. 20, 2021

PAST PERFECTIONISTS — A LOOK BACK AT WINNING RECIPES

Patrón Perfectionists began as an idea born from innate creativity. It progressed as passion and discipline filled the space where simple hope once lived. The journey of a perfectionist is tireless, and to see the immense creativity bloom from idea to trophy heaved toward the stars is a powerful one. As we approach the Global Finals for the 2021 Patrón Perfectionists competition, it was important for us to reflect back on the previous winners and the drinks crowned as champions over the last four competitions.

Perfectionists entering the competition space are not only showcasing their version of perfection using Tequila Patrón, but are also competing against scores of other entrants as the numbers are whittled down stage by stage, leaving the best of each region, the claim of past winners, and ultimately themselves.

As you read through and possibly recreate these winning competition recipes, remember that more than ingredients are put into these drinks. Emboldened with hospitality, passion, inspiration, and creativity, these cocktails will stand the test of time because they represent a moment, and a glass, of perfection.

The Bell of Jalisco

2016 Perfectionist Mike McGinty // Edinburgh – UK

McGinty’s winning cocktail showcased the versatility of Patrón by combining reposado with chamomile-infused dry vermouth, grapefruit IPA, lemon juice, and his own yellow bell pepper shrub.

I got my inspiration for my cocktail from understanding the time and effort that goes into the creation of every single drop of Patrón. I really wanted to create a serve dedicated to the men and women that are involved in the creation of this ultra-premium tequila.”


RECIPE

1 oz Patrón Reposado

.5 oz Chamomile-infused MARTINI Extra Dry Vermouth

1 oz Grapefruit IPA

.75 oz Lemon juice

.75 oz Yellow bell pepper shrub


METHOD


Add all ingredients to a cocktail shaker over ice

Shake and double strain into a rocks or Nick and Nora glass.


GARNISH


Dehydrated lime, chamomile flowers, and Patrón Bee-shaped yellow pepper leather for garnish.

Dancing Bees

2017 Perfectionist Li Tong // Guangzou – China

Tong’s winning concoction was an effervescent delight bringing together Patrón Reposado, yellow Chartreuse, chamomile yuzu shrub, Monin passion fruit syrup, and lime topping with soda water.

Perfection comes from the heart, it’s passion and it’s doing what we love, winning the competition has given me so much confidence to keep going and do something special as a bartender.”



RECIPE

2 oz Patrón Reposado

.75 oz Lime juice

1 oz Chamomile yuzu shrub*

.5 oz Passion fruit syrup

.25 oz Yellow Chartreuse

+ Soda water


*Chamomile yuzu shrub:

200 ml Yuzu puree

200 g Sugar

50 ml Apple cider vinegar

200 ml Water

+ Several pinches of dried chamomile



METHOD


Add in all ingredients except soda water to a Boston shaker.

Add ice to shaker.

Shake and strain into a Nick and Nora glass.

Top with soda water.




Wind

2018 Perfectionist Yeray Monforte // Barcelona – Spain

Named for and inspired by the powerful force, Monforte’s Wind’ included a mix of Patrón Silver, orange honey, lemon juice, olive oil, egg white, fino wine and a spritz of Patrón Reposado macerated in bee pollen.

From submitting my entry to competing in front of the judges during the final, the Patrón Perfectionists Cocktail Competition has been an unforgettable experience.”



RECIPE

2 oz Patrón Silver

2 oz Eternal Youth Mixture*

.5 oz Fino Sherry Wine

.5 oz Egg whites

+ 3 Branches of thyme

+ 3 Sprays of Patrón Reposado infused in bee pollen**


*Eternal Youth Mixture:

2 oz Honey

2 oz Lemon juice

1.25 oz Olive oil

Mix ingredients in a blender until combined.

**Patrón Reposado infused in bee pollen:

Soak 10 grams of bee pollen with 3.5 oz of Patrón Reposado for 1 hour. Strain and store in a spray bottle.


METHOD


Add all ingredients to a shaker tin with ice and shake to chill and combine.

Double-strain into a chilled coupe.


GARNISH


Garnish with fresh thyme sprig.

The Bridge

2019 Perfectionist Giulia Cuccurullo // London – United Kingdom

Cuccurullo’s winning combination was a delicious serve of Patrón Silver, rhubarb cordial, fortified wine blend, tomato water, and salt solution.

I feel honored to be chosen as the Global Winner with a cocktail that brings together my home away from home, the UK, my origin, Italy, and Mexico, the birthplace of Patrón.”


RECIPE


1.7 oz Patrón Silver

1.7 oz Rhubarb cordial*

1.0 oz Fortified wine blend (2 parts MARTINI Riserva Speciale Ambrato vermouth : 1 part Cocchi Americano)

1.0 oz Tomato water**

1 dash Salt solution (1 salt : 4 water)



*Rhubarb cordial

2.4 lbs (1.1 kg) trimmed rhubarb

1 qt (1 L) water

16 oz (450 g) super fine (caster) sugar

0.4 oz (10 g) malic acid

Separate the rhubarb in 4 bags with water, vacuum seal them, and cook for 1 hour at 140°F (60°F) in a Bain Marie. Squeeze the bags to break the rhubarb, then blend everything. Centrifuge at 4700 rpm for 20 minutes at 17.6°F (-8°C). It can also be strained with a coffee filter multiple times. Strain, add sugar, heat the juice, and bring the sweetness to 35 on a brix meter. Add malic acid.

**Tomato Water

6.6 lbs (3kg) cherry tomatoes

Blend all tomatoes together and pass through a coffee filter. Bottle collected liquid.

***Tomato & Rhubarb Leather

5 oz (150 gr) leftover tomato solids from producing the tomato water

7.5 oz (220 gr) tomato sauce

3.2 oz (92.5 gr) sugar

1.6 oz (50 gr) water

0.7 oz (20 gr) Pectin NH

2 full spoons of rhubarb solids

0.21 oz (6gr) citric acid

0.17 oz (5gr) malic acid

Drop of oil


Blend everything together and bring it to 104°F (40°C) (possibly with a thermomix, so it can still blend when it cooks, or something similar)

Add Pectin NH and sugar (mix them together first to avoid lumps), then blend. Bring everything to 194°F (90°C) for 5 minutes.

Add malic and citric acids to the mixture and blend again. Allow the mixture to cool down a bit and while still warm, spread a thin layer on an oven tray covered by cling film. For aesthetical purposes, the edges should not be too even.

Cook it slowly or use a dehydrator at 113°F (45°C) for 4 to 5 hours. Remove from oven or dehydrator while it is still elastic, before it becomes too hard.




METHOD

Combine all ingredients in an ice-filled cocktail shaker and throw to chill

Serve on clear ice in a highball glass.



GARNISH


Garnish with tomato and rhubarb leather.

As we begin the countdown to the National Finals that will bring forward the champions moving into the 2021 Global Finals, it is important that we pay homage to the past Perfectionists. Each winning combination of ingredients began as a concoction made for one special drink until it passed the many eyes and lips of judges, and the winning bartender and cocktail were crowned. Each drink serves as an inspiration to the next wave of champions, and as a reminder that perfection lives inside us until it is shown to the world. Good luck to those who have moved forward, and many thanks to all Patrón Perfectionists entrants.