Saturday, July 2, 2016

Greenmarket Cocktails

Locally-sourced food is no stranger to the dinner table, and in a time where we are becoming more mindful of the food we eat and its origins, why not extend that same thinking to what we drink? During the warmer months, greenmarket produce such as cucumber, honeydew and basil are ripe for the picking, and what better way to use them than in a cocktail to be sipped after a long summer day?

Patrón, the ultra-premium tequila, has joined forces with three of the country's leading mixologists to create refreshingly sustainable cocktails that take the concept of locally-grown ingredients off the table and into the glass. Utilizing produce found at the local farmers market, each ingredient was carefully selected for its compatibility with Patrón Silver, Reposado and Añejo taking advantage of the refined flavor portfolio and smooth taste that the renowned tequila has become known for. Like Patrón itself, all of the recipes below are handcrafted, and are not only intended to embody the spirit of summer, but also to celebrate a season of locally sourced experiences.

Outside Living

By Rich Szydlo
Available at One SixtyBlue, Chicago

1 1/2 oz. Patrón Reposado Tequila
3/4 oz. strawberry consommé
3 basil leaves
2 strawberry slices
1 lemon slice

Muddle Patrón Reposado Tequila and basil in mixing tin. Squeeze 1 lemon slice and discard. Add consommé, 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 consommé: 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.

Ground to Glass

By Greg Seider
Available at Summit Bar, NYC

2 oz. Patrón Reposado Tequila
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
Hickory salt

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 into double old fashioned or rocks glass.

Green Market Cooler

By Rick Hickman
Available at The Green Table at Chelsea Market, NYC

2 oz. Patrón Silver Tequila
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 Patrón Silver Tequila and fill with ice. Top with seltzer and stir well. Garnish with mint leaf.

Patrón Pimiento

By Rick Hickman
Available at The Green Table at Chelsea Market, NYC

2 oz. Patrón Añejo Tequila
Variety of best-of-market bell peppers - cored, seeded and sliced into 1/8 inch wide strips
Serrano or jalapeño pepper cored, seeded and sliced into 1/8 inch 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 jalapeño pepper, cilantro leaves and lime juice. Muddle well to bring out pepper and cilantro flavors. Add Patrón Añejo 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.

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