Maestranza
Presented by Peter Hannah, Perfectionists 2018
The East Coast's 2018 Patrón Perfectionists winning cocktail perfectly executes the flavors of pink peppercorn, fermented papaya and guava into a modern sipper.
Recipe Ingredients
| 1.5 oz | Pink peppercorn infused Patrón Silver* |
| .5 oz | Rubino Vermouth di Torino |
| 2 oz | Fermented papaya juice** |
| .75 oz | Key lime juice |
| .5 oz | Guava cordial*** |
| + | Pink peppercorn garnish |
| 45 ml | Pink peppercorn infused Patrón Silver* |
| 15 ml | Rubino Vermouth di Torino |
| 60 ml | Fermented papaya juice** |
| 22.5 ml | Key lime juice |
| 15 ml | Guava cordial*** |
| + | Pink peppercorn garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Add all ingredients, except fermented papaya, to cocktail shaker with one large ice cube and shake vigorously for 8-10 seconds.
- Double strain into double old fashioned glass over one large cube.
- Top with the sparkling fermented papaya juice.
- Grind pink peppercorn over the top as garnish.
*Pink peppercorn infused Patrón Silver:
Add 1 tablespoon of pink peppercorns to 16 oz of tequila.
Shake periodically over 48 hours and then strain out the solids and rebottle.
**Fermented papaya juice:
Pour the juice from two papayas into a mason jar. Add 2 tablespoons of honey and the rind of an organic Florida pineapple. Let the natural yeast from the pineapple rind ferment the mixture for 3 days. Strain out the solids and bottle for another 2 days, letting the gas out of the mixture periodically to avoid explosion.
***Guava cordial:
Add 4 parts guava juice to 3 parts granulated white sugar. Stir until the sugar is absorbed into the liquid.
How to Shake & Strain
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