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Sipping Sustainably: 3 Cocktails Worth Trying
Cocktail culture

Sipping Sustainably: 3 Cocktails Worth Trying

Add a dash of sustainability to your next cocktail hour with eco-friendly cocktails from Patrón.

May 10, 2019

Doing your part to help the environment is tastier than you might think. When you’re sipping Patrón Tequila, you’re supporting a company that’s committed to sustainability and social responsibility with year-round initiatives at home and abroad. We’re also committed to creating guilt-free, eco-friendly drinks by partnering with expert bartenders around the globe. Which of the following cocktails will you mix up? ¡Salud!​

RED – MASTI, DUBAI, UAE

Bartender Adam Carr set out to create a zero-waste tequila and tonic highball-style cocktail based around the use of an entire vegetable. Red pepper pairs beautifully with the herbaceous notes of Patrón Silver and lend a fresh and spiced tone to the final flavor. It’s definitely a must-try for eco-friendly veggie-lovers!

RED

RED

  • 2 oz Patron Silver
  • 2 oz Premium tonic
  • .33 oz Blistered red pepper skin syrup
  • .33 oz Red pepper seed, flesh and stalk shrub
  • + 2 dashes Red pepper oil
  • + Red pepper edible paint for garnish
  1. Add all ingredients except the tonic to one side of a shaker tin with ice, and throw to the other tin.
  2. Pour into glass and top with premium tonic water.;
  3. Garnish with red pepper edible paint.

PINANG – YES PLEASE, TAGUIG CITY, PHILIPPINES

Taking advantage of the abundant supply of pineapple in his country, bartender Mark Hererra created a responsibly sourced, use-the-whole-pineapple kind of cocktail. The juice of the fruit is used as a modifier, the meat is dehydrated to make pineapple leather, the leaves are used as a garnish, and some of the skins are used to make a fermented mixer called, tepache. The remaining skins are then used as a vessel for the cocktail. It’s a great low-waste cocktail for those who like to get crafty in the kitchen!

Pinang

Pinang

  • 1.5 oz Patrón Silver
  • 1.5 oz Tepache
  • 1 oz Fresh pineapple juice
  • .5 oz Lime juice
  • .33 oz Sugar syrup
  1. Mix in highball glass with pineapple vessel.
  2. Garnish with pineapple leaves, pineapple leather and lime peel flower.

FRUIT OF THE EARTH – THE CONDUIT, LONDON, UK

Using sustainable bartending methods, Walter Pintus and Cameron Moncaster have a definite knack for creating eco-friendly drinks. The Fruit of the Earth cocktail is a great example. It uses lime zest leftovers from their restaurant’s dessert menu to infuse a Yorkshire rhubarb cordial. They then add verbena stems leftovers to CO2-charged water to create a zippy soda. If you want something fizzy, zesty and delightful, try this cocktail!

Fruit Of The Earth

Fruit Of The Earth

  • 1.1 oz Patrón Silver
  • 2 oz Lemon Verbena Stems Soda
  • .68 oz Yorkshire rhubarb & lime zest cordial*
  • .33 oz Lime juice
  1. Shake ingredients in shaker.
  2. Top with Lemon Verbena Stems Soda.
  3. Serve in a chilled Nick & Nora glass.
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Tags:

  • Sustainability
  • Recipies
  • Eco-friendly cocktails
  • Social Responsibility

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THE PERFECT WAY TO ENJOY PATRÓN IS RESPONSIBLY.
©2025. PATRÓN, ITS TRADE DRESS AND THE BEE LOGO ARE TRADEMARKS.
HANDCRAFTED IN MEXICO.
IMPORTED BY THE PATRÓN SPIRITS COMPANY, CORAL GABLES, FL., USA
TEQUILA – 40% ALC. BY VOL.

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