For the second installment of Patron’s “The Art of the Drink”, a seasonal drink series that pays homage to the summer cocktail, Patron has joined forces with three of the country’s leading mixologists to create a series of sustainable cocktails that follow the “farm to table” concept — utilizing local and sustainable ingredients. Each ingredient in the Patron Greenmarket Cocktail lineup were carefully selected based on compatibility with the Patron Silver, Patron Reposado or Patron Anejo.
“The cocktails the mixologists created for our Greenmarket theme not only embody the spirit of summer, but also celebrate drinks that focus on real flavor,” — Jennifer Long, Brand Director for Patron Spirits. “Every ingredient was specifically selected to play a role in the composition of the cocktail, allowing the flavors inherent in each tequila expression to be articulated fully – making for a truly remarkable drink experience.”
The three contributing mixologists included: Ryan Szydlo of One SixtyBlue in Chicago, Greg Seider of Summit Bar in New York and Rick Hickman of The Green Table at Chelsea Market, New York. Each of them scoured their local farmers markets for the ideal ingredients to enhance and compliment the flavors in Patron’s tequila portfolio.
Patron Greenmarket Cocktails
3/4 oz. strawberry consomme*
3 basil leaves
2 strawberry slices
1 lemon slice
Muddle Patron Reposado Tequila and basil in mixing tin. Squeeze 1 lemon slice and discard. Add consomme, ice, and strawberry slices. Shake, and then pour with ice into old fashioned glass. Top with club soda. Garnish with strawberry slice.
* To prepare strawberry consomme: Wash 1 pound of strawberries with stems removed, and place in bowl with 1/2 cup sugar; cover with saran wrap and place in double boiler. Cook over low heat for one hour, or until juices are released; remove from heat. Let cool and strain through a fine mesh strainer with a damp towel. Chill.
Cocktail by Rich Szydlo of One SixtyBlue, Chicago
Ground to Glass
1 oz. fresh lime juice
3/4 oz. agave mix (1 part water to 1 part agave syrup)
3/4 oz. red pepper puree (or muddle 3 slices red pepper)
1 cucumber round
2 dash orange bitters
In a cocktail shaker, muddle one cucumber round. Build rest of ingredients. Add ice. Hard shake for 10 seconds. Rim half of glass with hickory smoked salt. Double strain on ice in double old fashioned or rocks glass.
Cocktail by Greg Seider of Summit Bar, New York City
Green Market Cooler
1/2 oz. ginger simple syrup
Juice of 1/2 lime
2-3 peeled fresh cucumber rounds, skins removed
3-4 mint leaves
Seltzer or mineral water
In a high ball or Collins glass, muddle cucumber, lime juice, ginger simple syrup and mint. Add Patron Silver Tequila and fill with ice. Top with seltzer and stir well. Garnish with mint leaf.
Variety of best-of-market bell peppers cored, seeded and sliced into 1/8 in. wide strips
Serrano or jalapeno pepper cored, seeded and sliced into 1/8 in. wide strips*
4-5 leaves of fresh cilantro
Juice of 1/2 lime
In cocktail mixing glass, add 9 slices bell pepper strips (preferably 3 red, 3 orange and 3 yellow), 1 strip Serrano or jalapeno pepper, cilantro leaves and lime juice. Muddle well to bring out pepper and cilantro flavors. Add Patron Anejo Tequila and ice. Shake well and strain into chilled martini or flared cocktail glass. Garnish with bell pepper strip and cilantro leaves.
* This gives the cocktail a nice kick, but of course, can be left out for the faint of heart.
Green Market Cooler and Patron Pimiento cocktails by Rick Hickman of The Green Table at Chelsea Market, New York City