PATRÓN Añejo

Le Jardin

Presented by Brice Martaud

This modern coconut and dried curry aperitif is the perfect savory touch to your dinner party lineup.

Difficulty: Advanced
Glass: Highball
Ice: Served Up
Occasion: Aperitif
Garnish: Lotus root with dried curry

Recipe Ingredients

Servings 1
1.5 oz Patrón Añejo
1.25 oz Curried courgette juice*
.5 oz Coconut syrup
.5 oz Lime juice

Unless noted, drinks should be made one at a time.

How to Make

  1. Shake all ingredients with ice.
  2. Double strain and serve in a highball glass.
  3. Garnish with lotus root with dried curry**.

*Curried courgette juice:

  1. Mix water, curry and salt & pepper and then filter.

**Lotus root with dried curry:

  1. Lotus root soaked in water, vinegar, sugar and curry, then dried.

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