Patrón Reposado

México Lindo

Presented by Oscar Olvera

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Patrón Reposado

México Lindo

Presented by Oscar Olvera

Average review 0.0 stars (0) Rate

Like the name suggests, Guadalajara’s 2018 Patrón Perfectionists winning cocktail showcases the beauty of Mexico with mango, habanero, Oaxaca's coffee and vanilla.

Difficulty

Advanced

Ice

Standard

Glass

Clay pot

Garnish

Wet earth haze

Occasion

Cool Weather

Ingredients

  • oz
  • ml
1.5 oz Patrón Reposado
2 oz Mashed mango habanero*
1 oz Oaxacan coffee & vanilla coffee syrup**
.75 oz Lemon juice
2 dashes Dashes Cocoa-Tree Bitter Coffee-Veracruz Coffee***
45 ml Patrón Reposado
60 ml Mashed mango habanero*
30 ml Oaxacan coffee & vanilla coffee syrup**
22.5 ml Lemon juice
2 dashes Dashes Cocoa-Tree Bitter Coffee-Veracruz Coffee***

Unless noted, drinks should be made one at a time.

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How to Make

  1. Add ingredients to a shaker.
  2. Add ice and shake to chill and combine.
  3. Empty over clay pot Tarahumara.
  4. Saddle with wet earth haze.

*Mashed mango habanero:
Liquefy mango habanero, add a little water and pass through a fine strainer. Add habanero tincture and distill in a rotovap 7 oz of Patrón Silver with 5.3 oz of habanero chili skin.

**Oaxacan coffee & vanilla coffee syrup:
Put 4 shots of espresso in a vacuum bag with 5.3 oz of sugar and a vanilla pod. Sous vide at 136 degrees Fahrenheit for 3 hours.

***Cocoa-Tree Bitter Coffee-Veracruz Coffee:
This bitter is a mixture of 3 tinctures.

First tincture: Put 8.5 oz of Patrón Silver in rotovap with 3 oz yahualica chili without seeds and distill at 122 degrees Fahrenheit for 4 hours.

Second tincture: In a dripper, put 8.5 oz of Patrón Silver and 1 oz of Angostura. Drip in ground coffee and cocoa at one drop per second.

Third Tincture: In a vacuum bag, add 8.5 oz of Patrón Silver with .5 oz of gentian and sous vide at 203 degrees Fahrenheit for 45 minutes. Mix 3 tinctures.

México Lindo

About the Bartender

Oscar Olvera

Guadalajara – Mexico

Oscar Roberto Olvera started bartending as a hobby in Guadalajara, Mexico. Since then, he’s taken around 10 specialized courses in molecular mixology, coffee, tea, beer, wine and classic cocktails. When he’s not mixing up some of Mexico’s best cocktails, he devotes his time to his entrepreneurial endeavors, including a mobile bar that provides cocktail catering for social and business events.

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