These cocktails were chosen as the best in the world in 2018. As such, their creators are now amongst the elite group of bartenders known as the Patrón Perfectionists.
See full collectionSouth Korea's 2018 Patrón Perfectionists winner will spice up your day with this sweet and savory pepper infused cocktail.
These cocktails were chosen as the best in the world in 2018. As such, their creators are now amongst the elite group of bartenders known as the Patrón Perfectionists.
See full collectionDifficulty
Advanced
Glass
Wine glass
Occasion
Entertaining, Festive
Ingredients
- oz
- ml
| 2 oz | Patrón Silver |
| 1 oz | Lime juice |
| .75 oz | Bell pepper cordial* |
| 3 drops | Umami bitters** |
| 3 drops | Pepper oil*** |
| + | Top with agave mead**** |
| 60 ml | Patrón Silver |
| 25.5 ml | Lime juice |
| 20.4 ml | Bell pepper cordial* |
| 3 drops | Umami bitters** |
| 3 drops | Pepper oil*** |
| + | Top with agave mead**** |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Chill the glass.
- Shake with ingredients.
- Prepare an empty glass and pour mixed ingredients into it through a strainer.
*Bell pepper cordial:
- 2 oz Citrónge Orange Liqueur
- 320 ml Green bell pepper juice
- 10 oz Yellow bell pepper juice
- 12.35 oz Sugar
- .5 oz Black pepper
- 5 g Bee pollen
- 8 Dehydrated lime wheels
Add all ingredients to a vacuum sealed bag. Shake until the sugar dissolves. Store in fridge for 2 days.
**Umami bitters:
- 3.38 oz High proof vodka
- 1 Handful katsuobushi
- 4 inch x 4 inch piece of dried seaweed
Put the ingredients into vacuum bag. Sous vide at 150 degrees Fahrenheit for 1 hour. Strain with a coffee filter.
***Pepper oil:
- 3.38 oz Extra Virgin Olive Oil
- 10 g Pink pepper
- 10 g Black pepper
- 10 g White pepper
- 5 Dehydrated lime wheels
Roast pepper in a pan then combine with other ingredients in a siphon and charge with 2 nitrogen. Put into sous vide in 150 degrees Fahrenheit for 1 hour and strain.
****Agave mead:
- 44 oz Honey
- 35 oz Agave
- 10.5 oz Corn syrup
- 4.75 L Water
- 20 g Black pepper
- 8 g Yeast nutrient
- 3.5 g Champagne yeast
- 3 g Dessert wine yeast
- 10 Dehydrated lime wheels
- 5 Korean spicy chili peppers
- 2 Whole green bell peppers
- 1 Whole yellow bell pepper
In a saucepan, bring water, honey, agave, corn syrup, chili pepper, bell pepper, and black pepper to a simmer. Put into a carboy and let cool to room temperature. Add yeast nutrient and yeast. Wait until fermentation is done and then bottle and seal mixture.
