National Tequila Day with PATRÓN Tequila

National Tequila Day is right around the corner! PATRÓN Tequila has some fun cocktails to keep you tipsy all weekend long!

Cheers!

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“Lil Mizz Sunshine”
Created by Rosie Ruiz, Cole’s (LA)

6 oz Roca Patrón Reposado
2 oz Patrón Citrónge Mango
3 oz Orange/Chamomile Tea-Infused Sweet Vermouth
3 oz Lime Juice
10 White Sugar Cubes
6 oz Club Soda

Muddle sugar cubes with lime juice, Stir all ingredients (except for club soda) with ice. Strain over 1 large block of ice. Add club soda, and garnish with orange wheels and edible flowers.

Orange Chamomile infused sweet vermouth:
-5 tsp Orange Chamomile Tea Leaves
-750ml Dolin Sweet Vermouth

Infuse tea in vermouth for 2 hours. After 2 hours, strain out tea and refrigerate.

Serves 4-5

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Mucho Mango
Created by Esteban Ordonez (NYC)

1.5 oz Patrón Citrónge Mango Liqueur
3/4 oz Pyrat Rum
1/2 oz Mango Nectar
3/4 oz Lime Juice
3 Medium Basil Leaves
2 Dashes Hibiscus Bitters
Pink Peppercorn Salt*

In a cocktail shaker, combine the first five ingredients, fill with ice and shake vigorously until well chilled. Strain into a chilled cocktail coupe that has been rimmed with the peppercorn salt. Garnish by floating the basil leaf and placing a few peppercorns on it.

* In a mortar combine 1 tsp of pink peppercorns with 3 tsps of coarse grain salt and grind to a medium grain powder.

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Salpicon de Mango (Mango Splash)
Created by Esteban Ordonez (NYC)

1.5 oz Patrón Citrónge Mango Liqueur
1 oz Patrón Silver Tequila
3/4 oz Lime Juice (or the juice of a medium-sized lime)
3/4 oz Simple Syrup
3/4 oz Orange Juice
Long Splash Chilled Club Soda

Fill a large rocks glass or double old fashioned glass with ice. Combine all ingredients over the ice, adding the club soda in the end gently. Stir to mix all ingredients and garnish with a lime wheel and mint sprig if desired.

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Mango Frappe
Created by Esteban Ordonez (NYC)

In a cocktail shaker, combine equal amounts Patrón Citrónge Mango, Ultimat Vodka and pineapple juice over ice. Shake vigorously until well chilled. Strain into a crushed iced-filled highball, and garnish with a mint sprig and pineapple wedge.

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