Cocktails
Pātsch Tequila cocktails you just have to try.
Forest H2O
Ingredients:
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
Instructions:
Mix together, add lemon and ice cube.
Credit: Thyme Bar
I'm Only Having One
Ingredients:
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
Instructions:
Mix together, add garnish.
Credit: The Bitter GringoBlanco
Marga Blanca
Ingredients:
1.45 oz Pātsch Blanco
1 oz Aloe Versa
1 oz Blood Orange Aperitivo
0.5 oz Simple Syrup
1.5 oz Lime Juice
Instructions:
Mix together, Shake
Credit: Jeremy Le Blanche
Tequila Bee Sting
Ingredients:
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
Instructions:
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
Ingredients:
2 oz Pātsch Blanco
1 oz Boomsma Cloosterbitter
0.5 oz Dry Vermouth
2 Dashes Lemon Basil Bitters
Lemon Skin
Instructions:
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
YÓLOTL
Ingredients:
2 oz Pātsch Blanco
1.5 oz Pineapple Juice
1 oz Blood Saccharum with Vanilla
1 oz Grapefruit Juice
Decoration:cocoa and mole bitters
Instructions:
Mix together, Garnish, Serve!
Credit: Miguel Angel Martinez
Peach Tequila Negroni
Ingredients:
1 oz Pātsch Blanco
1 oz peach-infused Bitter Bianco
1 oz Lillet Blanc
Instructions:
Stir, strain, garnish with an expressed orange peel.
Credit: Moody Mixologist
Elementary
Ingredients:
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
Instructions:
Mix, Stir and Garnish
Credit: Jeremy Le Blanche
Jungle Trip
Ingredients:
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)
Instructions:
Mix, Shake and Garnish
Credit: Jeremy Le Blanche
Rose Wood
Ingredients:
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
Instructions:
Mix, Shake and Garnish
Credit: Jeremy Le Blanche
English Cucumber Margaritas with Jalapeño Salt
Ingredients:
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)
Instructions:
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