PATRÓN Silver

The Bridge

Presented by Giulia Cuccurullo

PATRÓN Silver

The Bridge

Presented by Giulia Cuccurullo

The 2020 Patrón Perfectionists winner harmoniously connects the best of Italian and English influences.

Difficulty

Advanced

Ice

Standard

Glass

Highball

Garnish

Edible leather made with tomato and rhubarb

Occasion

Aperitif, Brunch, Warm Weather

Ingredients

  • oz
  • ml
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)
+ Garnish with tomato and rhubarb leather***
50 ml Patrón Silver
50 ml Rhubarb cordial*
30 ml Fortified wine blend (2 parts MARTINI Riserva Speciale Ambrato vermouth : 1 part Cocchi Americano)
30 ml Tomato water**
1 dash Salt solution (1 salt : 4 water)
+ Garnish with tomato and rhubarb leather***

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

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How to Make

  1. Combine all ingredients in an ice-filled cocktail shaker and throw to chill
  2. Serve on clear ice in a highball glass
  3. Garnish with tomato and rhubarb leather

*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.

The Bridge

About the Bartender

Giulia Cuccurullo

London – United Kingdom

Drawing on her passion, background, and knowledge, Giulia Cuccurullo creates drinks whose internationally-inspired ingredients work together harmoniously to deliver sophisticated flavor.

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