Coral & Coast
Presented by Thomas Begbie, Perfectionists 2018
Belgium's 2018 Patrón Perfectionists winner combines South American heat with European humidity for a cocktail that is juicy, bittersweet, and spicy with a dry finish.
Recipe Ingredients
| 1.5 oz | Patrón Silver |
| 1 oz | Pineapple and sherry shrub* |
| .5 oz | Martini Bitter |
| 1 dash | Habanero tincture** |
| + | 1 Bar spoon Angostura bitters |
| + | Peaty salt and spice mix for rim |
| + | Dehydrated and caramelized fruit for garnish |
| 45 ml | Patrón Silver |
| 30 ml | Pineapple and sherry shrub* |
| 15 ml | Martini Bitter |
| 1 dash | Habanero tincture** |
| + | 1 Bar spoon Angostura bitters |
| + | Peaty salt and spice mix for rim |
| + | Dehydrated and caramelized fruit for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Rim an old fashioned glass with a peaty salt and spice mix.
- Combine all ingredients in a cocktail shaker with ice.
- Shake to chill and combine.
- Strain over a large ice cube in the prepared old fashioned glass.
- Garnish with dehydrated and caramelized fruit.
*Pineapple and sherry shrub:
- 1 Pineapple
- 2 Cups caster sugar
- 1/2 Cup apple cider vinegar
- 1/2 Cup sherry vinegar
Remove the husk from the pineapple and cut into chunks. Extract the juice from the pineapple chunks using a cold press juicer. This should yield approximately 2 cups of fresh juice. Combine the juice, the sugar and the vinegar in a large bowl and stir until the sugar has completely dissolved. Strain the mixture, bottle it and keep it refrigerated.
**Habanero tincture:
- 4-5 Dehydrated Habanero chiles
- 1/2 Cup High ABV neutral grain spirit
- 1/2 Cup water
Crush the dehydrated chiles using a mortar and pestle. Combine the chiles and the neutral spirit in a non reactive container and leave to macerate. After three days strain the mixture, add the water and give it a shake to combine.
How to Shake & Strain
How to Rim a Glass
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