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!
- 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
- Add all ingredients except the tonic to one side of a shaker tin with ice, and throw to the other tin.
- Pour into glass and top with premium tonic water.;
- 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!
- 1.5 oz Patrón Silver
- 1.5 oz Tepache
- 1 oz Fresh pineapple juice
- .5 oz Lime juice
- .33 oz Sugar syrup
- Mix in highball glass with pineapple vessel.
- 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
- 1.1 oz Patrón Silver
- 2 oz Lemon Verbena Stems Soda
- .68 oz Yorkshire rhubarb & lime zest cordial*
- .33 oz Lime juice
- Shake ingredients in shaker.
- Top with Lemon Verbena Stems Soda.
- Serve in a chilled Nick & Nora glass.