México Lindo
Presented by Oscar Olvera, Perfectionists 2018
Like the name suggests, Guadalajara’s 2018 Patrón Perfectionists winning cocktail showcases the beauty of Mexico with mango, habanero, Oaxaca's coffee and vanilla.
Recipe Ingredients
| 1.5 oz | Patrón Reposado |
| 2 oz | Mashed mango habanero* |
| 1 oz | Oaxacan coffee & vanilla coffee syrup** |
| .75 oz | Lemon juice |
| 2 dashes | Dashes Cocoa-Tree Bitter Coffee-Veracruz Coffee*** |
| 45 ml | Patrón Reposado |
| 60 ml | Mashed mango habanero* |
| 30 ml | Oaxacan coffee & vanilla coffee syrup** |
| 22.5 ml | Lemon juice |
| 2 dashes | Dashes Cocoa-Tree Bitter Coffee-Veracruz Coffee*** |
Unless noted, drinks should be made one at a time.
How to Make
- Add ingredients to a shaker.
- Add ice and shake to chill and combine.
- Empty over clay pot Tarahumara.
- Saddle with wet earth haze.
*Mashed mango habanero:
Liquefy mango habanero, add a little water and pass through a fine strainer. Add habanero tincture and distill in a rotovap 7 oz of Patrón Silver with 5.3 oz of habanero chili skin.
**Oaxacan coffee & vanilla coffee syrup:
Put 4 shots of espresso in a vacuum bag with 5.3 oz of sugar and a vanilla pod. Sous vide at 136 degrees Fahrenheit for 3 hours.
***Cocoa-Tree Bitter Coffee-Veracruz Coffee:
This bitter is a mixture of 3 tinctures.
First tincture: Put 8.5 oz of Patrón Silver in rotovap with 3 oz yahualica chili without seeds and distill at 122 degrees Fahrenheit for 4 hours.
Second tincture: In a dripper, put 8.5 oz of Patrón Silver and 1 oz of Angostura. Drip in ground coffee and cocoa at one drop per second.
Third Tincture: In a vacuum bag, add 8.5 oz of Patrón Silver with .5 oz of gentian and sous vide at 203 degrees Fahrenheit for 45 minutes. Mix 3 tinctures.
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