These cocktails were chosen as the best in the world in 2018. As such, their creators are now amongst the elite group of bartenders known as the Patrón Perfectionists.
See full collectionJapan's 2018 Patrón Perfectionists winner celebrates traditional green tea flavors in this sweet, herbal sipper.
These cocktails were chosen as the best in the world in 2018. As such, their creators are now amongst the elite group of bartenders known as the Patrón Perfectionists.
See full collectionDifficulty
Advanced
Ice
Standard
Glass
Paper glass
Garnish
Pineapple Leaf
Occasion
Cool Weather, Brunch
Ingredients
- oz
- ml
| 2 oz | Patrón Reposado |
| .5 oz | Mead |
| .5 oz | Sherry Manzanilla |
| .25 oz | Homemade tepache syrup* |
| .25 oz | Lime juice |
| 2 tsp | Green tea |
| 60 ml | Patrón Reposado |
| 15 ml | Mead |
| 15 ml | Sherry Manzanilla |
| 7.5 ml | Homemade tepache syrup* |
| 7.5 ml | Lime juice |
| 2 tsp | Green tea |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients into a Japanese tea bowl.
- Mix with a Japanese tea whisk and pour into a shaker.
- Shake with ice to combine and chill.
- Strain into a paper glass.
- Garnish with a pineapple leaf.
*Tepache syrup:
- 5.25 oz Fresh pineapple puree
- 2.75 oz Water
- 3/4 cup Black sugar
- 1 cup White sugar
- 16 Slices ginger
- 30 Pieces cardamon
Mix pineapple puree and water in a saucepan and add the black and white sugar. Heat until sugar is melted. Add ginger and cardamom and keep at a low temperature for 60 minutes. Strain and remove spices.
