Patron Gets Fresh With Greenmarket Cocktails

Seasonal Drinks Mark Second Installment of Patron's The Art of the Drink Summer Series

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Jul 02, 2010, 09:00 ET

NEW YORK, July 2 /PRNewswire/ -- At a time when we are becoming more mindful of the food we eat – its production, its source – why not extend that same thinking to what we drink? Patron, 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 Patron Silver, Reposado and Anejo, taking full advantage of the refined flavor portfolio and smooth taste for which the renowned tequila has become known.

(Photo: http://photos.prnewswire.com/prnh/20100702/NY30162 )

(Photo: http://www.newscom.com/cgi-bin/prnh/20100702/NY30162 )

"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," says 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."

Mixologists 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 handpicked greenmarket produce such as cucumber, bell peppers and mint to create refreshing cocktails, complemented by Patron's signature flavor profile. The innovative drinks are perfect for sipping after a long summer day, or for celebrating a season of locally sourced experiences.

Patron Greenmarket Cocktails mark the second installment of Patron's The Art of the Drink, a seasonal drink series that pays homage to the summer cocktail.

Drink seasonal with Patron Greenmarket cocktails:

Outside Living
By Rich Szydlo of One SixtyBlue, Chicago
1-1/2 oz. Patron Reposado Tequila
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.

Ground to Glass
By Greg Seider of Summit Bar, NYC
2 oz. Patron 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 in double old fashioned or rocks glass.

Green Market Cooler
By Rick Hickman of The Green Table at Chelsea Market, NYC
2 oz. Patron 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 Patron Silver Tequila and fill with ice. Top with seltzer and stir well. Garnish with mint leaf.

Patron Pimiento
By Rick Hickman of The Green Table at Chelsea Market, NYC
2 oz. Patron Anejo Tequila
Variety of best-of-market bell peppers – cored, seeded and sliced into 1/8 inch wide strips
Serrano or jalapeno 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 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.

ABOUT PATRON

Distilled and packaged entirely by hand, Patron tequila is produced from the finest 100 percent Weber Blue agave grown in the highlands of Jalisco, Mexico, and is the world's highest-quality ultra-premium tequila. Every step in producing Patron – from harvesting the agave to the time-honored Tahona and roller mill distillation process to the individual labeling, signing and inspection of each bottle – is done with the careful precision and care that can be accomplished only by hand. For more information, visit www.patronspirits.com.

SOURCE Patron