Pātsch Tequila cocktails you just have to try.

Forest H2O


1.5 oz Pātsch Blanco

1 oz Roots Mastic

1 oz Yellow Chartreuse

Lemon peel squeezed and discarded

Garnish: Bottom of the glass paint with green – Fake Moss


Mix together, add lemon and ice cube.

Credit: Thyme Bar

I'm Only Having One


2 oz Pātsch Blanco

0.75 oz Citrus Shrub

0.75 oz REAL Coconut Cream

0.75 oz REAL Kiwi Puree

0.5 oz Ancho Verde Liqueur

0.5 oz Blue Curacao

Garnish: pineapple frond and a kiwi peel


Mix together, add garnish.

Credit: The Bitter GringoBlanco

Marga Blanca


1.45 oz Pātsch Blanco

1 oz Aloe Versa

1 oz Blood Orange Aperitivo

0.5 oz Simple Syrup

1.5 oz Lime Juice


Mix together, Shake

Credit: Jeremy Le Blanche

Tequila Bee Sting


2 oz Pātsch Blanco

1tsp Hot Pepper Honey

1.5 oz Blood Orange Juice

1 oz Pomegranate Juice

4 Dashes of Ginger Bitters

Spalsh of Prosecco


Shake the tequila, juices, honey, and bitters in a shaker without ice. Let sit for a minute and then shake again. Add ice and shake until cold, then pour straight up in a couple-style glass. Add a splash of prosecco to lighten it up and serve!

Credit: Cooking with Wine

Victory Lap


2 oz Pātsch Blanco

1 oz Boomsma Cloosterbitter

0.5 oz Dry Vermouth

2 Dashes Lemon Basil Bitters

Lemon Skin


Combine all ingredients and stir in a mixing glass fitted with a large ice cube. Strain into glass, express a lemon over the top and around the rim, then garnish with a lemon skin. Enjoy!

Credit: Wisecraft Mixology



2 oz Pātsch Blanco

1.5 oz Pineapple Juice

1 oz Blood Saccharum with Vanilla

1 oz Grapefruit Juice

Decoration:cocoa and mole bitters


Mix together, Garnish, Serve!

Credit: Miguel Angel Martinez

Peach Tequila Negroni


1 oz Pātsch Blanco

1 oz peach-infused Bitter Bianco

1 oz Lillet Blanc


Stir, strain, garnish with an expressed orange peel.

Credit: Moody Mixologist



1.45 oz Pātsch Añejo

0.15 oz Sambucca

0.5 oz Smoked Coffee Sesame Cordial (10g Coffee, 500g Water, 427.5g Sugar, 1 bar spoon Sesame Oil)

Garnish: Lemon Peel Discarded


Mix, Stir and Garnish

Credit: Jeremy Le Blanche

Jungle Trip


2 oz Pātsch Blanco

1 oz Lime Juice

1 oz (5) Raspberries

0.15 oz Maple Syrup

1 oz Cointreau

2 oz Grapefruit Soda

Garnish: Honey Foam (150g Honey, 17g Simple Syrup, 30g Egg White)


Mix, Shake and Garnish

Credit: Jeremy Le Blanche 

Rose Wood


1.15 oz Pātsch Reposado

0.15 oz Rose Water

1.45 oz Prosecco

1 oz Green Cordial

1 oz Lime

Garnish: Rose Petals, Gold Dust


Mix, Shake and Garnish

Credit: Jeremy Le Blanche

English Cucumber Margaritas with Jalapeño Salt


3 oz Pātsch Blanco

4 oz English Cucumber juice (about ¾ cucumber)

2 oz fresh lime juice

2 oz triple sec

1 oz simple syrup (optional)

3 pieces of ice, plus more for serving

Jalapeño Salt (6 jalapeños, sliced and dehydrated 6-10 hours until brittle, ½ cup coarse salt)


Make the jalapeño salt- In a food processor or blender, blitz the dehydrated jalapeños until broken up into small pieces. Add the salt and blend until fully incorporated. Pour out onto a small plate. Run a slice of lime around the edge of your glasses and dip into jalapeño salt before making the margaritas.

Make the margaritas- Add all ingredients to a cocktail shaker and shake until well combined and cold. Strain into your jalapeño salt rimmed glasses over ice. Garnish with a cucumber ribbon and enjoy!

Credit: Sunny with Shadows

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