London Cocktail Week All Thai-ed up in Big Flavors
Patrón is serving up big global flavors to ring in Wednesday at London Cocktail Week
Sep. 28, 2017
Inspired by and named for the flavors of the iconic Thai dish, Tom Yum, the Patrón cocktail for Wednesday’s London Cocktail Week events, is a glass full of aromatic intrigue. The tequila brainchild of noted bartender Shingo Gokan, this cocktail is sure to delight with notes of Lemongrass, Galangal, and sharp vinegar alongside an herbal infused Patrón Silver. Shingo’s international approach incorporates the traditional tequila ingredients into this cocktail as well to bring it to life through a lime and salt-rim infusion. Made to evoke the since of sipping on a margarita in an Asian night market, this cocktail will transport London Cocktail Week goers to the opposite side of the world with every sip.
Try the Tom Yum for yourself at the Patrón booth at London Cocktail Week and take a flavor journey to south Asia by the time you hit the bottom of your glass.
- 1.5 oz Coriander and Makrut-lime infused Patrón Silver*
- 1 oz Milk
- .5 oz Lime juice
- .25 oz Agave syrup
- .15 oz Galangal juice
- .15 oz Lemongrass juice
- 1 Tbsp white wine vinegar
- .5 Passion fruit
- 1 Dash chili tincture**
- +Shrimp salt rim ***
- Mix all the ingredients and strain with a coffee filter.
- Strain cocktail into a shrimp salt-rimmed rock glass with a large ice cube.
- Garnish with shredded pepper and micro coriander.
*Coriander and Makrut-lime infused Patrón Silver:
Add a bunch of coriander to a bottle of Patrón Silver tequila and allow to soak for 2 – 3 hours. Strain the coriander out then add 8 – 10 peels of Makrut lime leaves. Allow to soak for another 2 – 3 hours. Strain the lime leaves out and bottle.
Add 8 – 10 chilies to a bottle of Patrón Silver tequila. Allow to infuse for 3 – 4 days. Strain and bottle.
***Shrimp salt rim:
Add 150 g of shrimp powder to 250g of salt.