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 collectionMexico City's 2018 Patrón Perfectionists winner leaves a lasting impression with flavors of cilantro and homemade Jamaican vinaigrette.
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
Ice
Cubed
Glass
Unconventional
Garnish
Homemade Jamaican sweet, smoked wood or oak
Occasion
Entertaining, Warm Weather
Ingredients
- oz
- ml
| 1.5 oz | Patrón Silver |
| 1 oz | Citrónge Orange Liqueur |
| 2 oz | Sweet Jamaican vinaigrette* |
| 1 oz | Lemon juice |
| 1 oz | Cilantro syrup ** |
| + | Homemade Jamaican sweet, smoked wood or oak for garnish*** |
| 45 ml | Patrón Silver |
| 30 ml | Citrónge Orange Liqueur |
| 60 ml | Sweet Jamaican vinaigrette* |
| 30 ml | Lemon juice |
| 30 ml | Cilantro syrup ** |
| + | Homemade Jamaican sweet, smoked wood or oak for garnish*** |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients to a shaker.
- Add ice and mix.
- Serve in a wooden glass.
- In a second wooden glass, place the sweet of Jamaican together to cover the debris of burning oak wood and cover.
*Sweet Jamaican Vinaigrette:
- 75 grams of Mexican hibiscus flower
- 1 liter of Water
- 2 tablespoons (granulated) Sea salt
- 8 tablespoons of refined white sugar
- 3 oz White vinegar
- A pinch of ground cardamom
- Zest from 2 lemons
Boil the water along with the Jamaica flowers for 30 minutes, and then separate the extract obtained from the flowers. Add the rest of the ingredients to the remaining liquid, mix and let stand for 1 hour before refrigerating.
**Cilantro Syrup:
- 17 oz Water
- 2.5 oz Fresh cilantro, without stems
- 5.3 oz Refined sugar
- 1 lime, peeled
Place all the ingredients in a blender. Blend, strain and store.
***Jamaican Sweet:
Place the Jamaica flowers left over from making the vinaigrette in a bowl and add 7 oz of white vinegar and 35 oz of white sugar, mix and store.
