Patrón Silver

Cyanocitta

Presented by Makina Labrecque

Patrón Silver

Cyanocitta

Presented by Makina Labrecque

Spruce up your cocktail menu with Canada's 2018 Patrón Perfectionists winning cocktail, which elegantly captures the flavors and aromas of evergreen.

Difficulty

Advanced

Ice

Pebble

Glass

Rocks glass

Garnish

2 Albertan Spruce tips

Occasion

Cool Weather, Entertaining

Ingredients

  • oz
  • ml
1.25 oz Patrón Silver
.5 oz MARTINI Extra Dry Vermouth
1 oz Szechuan peppercorn and lime oleo saccharum*
.25 oz Blue Citrónge
.25 oz Fresh lime juice
+ 8 Albertan Spruce tips, 2 for garnish
+ 1 Pinch salt
37.5 ml Patrón Silver
15 ml MARTINI Extra Dry Vermouth
30 ml Szechuan peppercorn and lime oleo saccharum*
7.5 ml Blue Citrónge
7.5 ml Fresh lime juice
+ 8 Albertan Spruce tips, 2 for garnish
+ 1 Pinch salt

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

Reset

How to Make

  1. Combine all ingredients in a shaker.
  2. Muddle 6 Albertan Spruce tips (or alternatively rosemary where Spruce tips are not available).
  3. Add ice to shaker and shake the cocktail for twenty seconds.
  4. Double strain the cocktail into a rocks glass over pebble ice (or crushed ice when pebble is not available).
  5. Garnish with 2 Albertan Spruce tips using bar tongs and serve.

*Szechuan peppercorn and lime oleo saccharum:

  • 12 Limes
  • 4 Tbsp dried whole Szechuan peppercorns
  • 1 Tbsp whole white peppercorns
  • 1/2 tsp Citric acid powder
  • 300g Fine, granulated white sugar

*Blue Citrónge
Add 3 drops of blue food coloring to .25 oz Citrónge.

With a “Y” Peeler, remove the zest of 12 limes at room temperature. Place zest into a sealable plastic bag or vacuum seal bag with 300 g of fine, granulated white sugar. Add Szechuan and white peppercorns to the bag. Gently muddle the ingredients inside of the bag to release lime oils and crush peppercorns. Seal the bag. Submerge in warm water (not boiling) until the sugar is dissolved (may take up to 12 hours). Once the sugar is completely dissolved, remove the bag from the warm water. Open and fine strain through a cheesecloth. Add the citric acid powder, stir until dissolved. Juice the remaining 6 limes and stir into the mixture.

Pro Tip

About the Bartender

Makina Labrecque

Calgary – Canada

A native of Calgary, Makina believes food and flavors are a unifying force and especially loves how those things connect people regardless of culture or background.

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