Patron Cocktail Guide

A Aejo Alexander Aejo Pacifico B Bee Sting Berry Melon Tequito Between the Sheets Blackberry Cream Bloody
Maria Bloody Mariachi Buttery Twist C C &T Caf Royal Carmel Cafe Cilantro Julip Citronge Cafe Cream Citrnge Cosmo Cool Breeze Cortez D De La Tierra Diva E El Diablo Eneldo y Pepino F Fall Spice Flip Flor de Jerez Frappe XO
27 28 29 25 26 23 24 15 16 17 18 19 20 21 22 8 9 10 11 12 13 14 6 7
G Georgia Peach Margarita Ginger Rogers Gran Patrn Margarita H Hawaiian Plantation Hazelnut Cafe I Infante J Jaliscos Mule L Ladies Night M Masters Margarita Mexican Martini Mexican Peach Mexican Tea Michelada Reposado Moms Sangria N Navidad Nectar O Oaxacan Cobbler Opa de Francisco Orange Tea Orange Twist
44 45 46 47 43 37 38 39 40 41 42 36 35 34 32 33 29 30 31
ALCACHOFA
PERFECT SETTING CELEBRATION
INGREDIENTS: 1 oz Patrn Reposado oz sweet vermouth oz Italian amaro dash orange bitters orange twist METHOD: Combine all ingredients, and serve up in coupe glass with an orange twist.
A 4
AEJO ALEXANDER
PERFECT SETTING AFTER DINNER
INGREDIENTS: 1 oz Patrn Aejo 1 oz Patrn XO Cafe 1 oz half & half or milk tsp grated nutmeg METHOD: In a shaker half-filled with ice, combine the Patrn Aejo, Patrn XO Cafe, and half & half. Shake well and strain into a cocktail glass. Garnish with grated nutmeg.
A B 5
AEJO PACIFICO
PERFECT SETTING AFTERNOON DRINKS
INGREDIENTS: 1 oz Patrn Aejo 1 oz passion fruit puree 1 oz lime juice lime wheel for garnish METHOD: In an ice filled mixing glass add above ingredients and shake until well blended. Strain into a chilled cocktail glass. Garnish with a lime wheel.
A B 6
BASIL PATRN
PERFECT SETTING BUSINESS DINNER
INGREDIENTS: 2 oz Patrn Silver 1 oz lime juice 1 oz basil syrup fresh basil leaf METHOD: Fill a double rocks glass with ice, add ingredients, and stir well. Garnish with a fresh basil leaf.
B 7
BEE STING
INGREDIENTS: 1 oz Patrn Reposado oz Marie Brizard Crme de Cassis oz clover honey syrup Juice of one lime hand extracted 2 oz fresh squeezed blood orange juice Blackberries and raspberries for garnish METHOD: In an ice filled mixing glass add above ingredients and shake until well blended. Strain into an ice filled 14 oz goblet. Garnish with blackberries and red raspberries.
B 8
BERRY MELON TEQUITO

INGREDIENTS: 1 oz Patrn Silver cranberries strawberries mint leaves 1 oz melon liqueur lime juice soda water lemon wedge for garnish
METHOD: Muddle cranberries and strawberries with mint and ice in bottom of glass. Top with half cranberry, lime juice and soda water. Garnish with lemon and berry skewer.
B 9
BERRY SMASH
PERFECT SETTING BRUNCH
INGREDIENTS: 1 oz Patrn Silver oz crme de framboise 1 oz cranberry juice 2 lime wedges 6-8 raspberries 6-8 blueberries 4 blackberries 2 bar spoons of sugar mint leaves for garnish METHOD: Muddle berries, lime, and sugar. Combine muddled mixture with all other ingredients and shake well. Strain and serve in a martini glass or a champagne flute. Garnish with a mint sprig. raspberries.
B 10
BETWEEN THE SHEETS

INGREDIENTS: oz Pyrat XO oz Patrn Citrnge oz VSOP cognac 1 oz fresh sweet and sour lemon twist for garnish METHOD: Rim glass with superfine sugar. Shake all ingredients with ice. Strain and serve over ice. Garnish with lemon twist.
B 11
BLACKBERRY CREAM
INGREDIENTS: oz Patrn XO Cafe 1 oz Patrn Aejo oz blackberry pure oz simple syrup oz heavy cream blackberries for garnish METHOD: Add ingredients, shake and strain into a chilled martini glass. Garnish with blackberries.
B 12
BLOODY MARIA
INGREDIENTS: 2 oz Patrn Silver 8 oz fresh tomato juice Worcestershire to taste hot pepper sauce to taste dash of black pepper 1 stalk of celery for garnish METHOD: Combine liquor with tomato juice while adding Worcestershire and hot pepper sauce to taste. After icing, mix with rolling motions and strain into a pint glass. Garnish with a celery stalk and ground pepper.
B 13
BLOODY MARIACHI
INGREDIENTS: 1 oz of Patrn Reposado 3 oz of sangrita (tomato juice, diced jalapenos, habanero hot sauce, fresh lime and orange juice) agave syrup lime or cherry tomato for garnish METHOD: Rim glass with agave syrup, then sea salt. Pour tequila over ice into a highball glass, add sangrita. Stir. Garnish with a lime or cherry tomato.
B 14
BLUE EYED GIRL

PERFECT SETTING DINNER PARTY
INGREDIENTS: 2 oz Patron Patrn Silver 2 oz fresh ruby red grapefruit juice 1 oz rhubarb syrup (steep one cup water with one cup sugar and one cup chopped rhubarb) boxwood basil METHOD: Shake all ingredients and strain into a rocks glass. Garnish with boxwood basil.
B 15
BUTTERSCOTCH CAFE
INGREDIENTS: oz Patrn XO Cafe oz butterscotch schnapps oz white Crme de Cacao oz half & half cinnamon sugar METHOD: Rim a martini glass with cinnamon sugar. Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into the glass.
B 16
BUTTERY TWIST
INGREDIENTS: 1 oz Patrn XO Cafe oz Irish Cream splash of butterscotch schnapps butterscotch candy METHOD: Fill wine goblet halfway with ice; top with butterscotch candies. Then combine all additional ingredients in the glass and serve.
B 17
CAFE AFFAIR
INGREDIENTS: 1 oz Patrn Aejo oz Patrn XO Cafe oz Patrn Citrnge oz amaretto oz dark chocolate liqueur 2 oz half & half heavy cream METHOD: Pour all ingredients into a shaker. Shake well. Pour into a champagne flute. Layer whipped cream on top.
C 18
CAFE ROYAL
INGREDIENTS: 1 oz Patrn XO Cafe strong brewed coffee freshly whipped cream cocoa powder for garnish METHOD: In a heated coffee mug add Patrn XO Cafe, fill to within 1 inch with coffee. Top with freshly whipped cream. Garnish with cocoa powder.
C 19
CARIBBEAN BREEZE COOLER

PERFECT SETTING
AFTERNOON DRINKS
INGREDIENTS: 1 oz Pyrat XO oz Patrn Citrnge 1 oz fresh sweet and sour oz simple syrup slice of peeled pineapple Ginger ale mint sprig for garnish crystalized ginger for garnish METHOD: Shake all ingredients (except ginger ale) then add the ginger ale and pour over ice. Garnish with a fresh mint sprig and crystallized ginger.
C 20
CHOCOLATE-VERT
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge oz green chartreuse oz crme d cacao 1 muddled sugar cube sugar and orange zest orange twist for garnish METHOD: Combine all ingredients and serve in a coupe glass rimmed with sugar and orange zest. Garnish with an orange twist.
C 21
CILANTRO JULEP
INGREDIENTS: 2 oz Patrn Aejo 8 cilantro leaves oz fresh lime juice 1 oz pineapple juice oz amber agave nectar pineapple wedge for garnish METHOD: Muddle cilantro leaves, build the rest of the ingredients, shake and strain over fresh ice into a rocks glass. Garnish with a pineapple wedge.
C 22
CITRNGE CAFE CREAM

INGREDIENTS: 1 oz Patrn Citrnge oz Patrn XO Cafe oz white Crme de Cacao oz half & half orange twist for garnish METHOD: Rim a martini glass with cocoa. Fill glass with ice. Pour all ingredients. Garnish with an orange twist.
C 23
CITRNGE COSMO
PERFECT SETTING AFTER WORK
INGREDIENTS: 1 oz Patrn Citrnge 1 oz cranberry juice 1 lime squeeze 1 lemon squeeze orange twist for garnish METHOD: Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with an orange twist.
C 24
CORTEZ
PERFECT SETTING PRE-DINNER
INGREDIENTS: 1 oz Patrn Reposado 5 oz German Riesling (late harvest) METHOD: Combine the Patrn tequila (ice-cold from freezer) with the well-chilled late harvest wine. Do not add any ice. Stir and serve in a white wine glass. Store both bottles in a champagne bucket with ice water.
C 25
CUCUMBER TWIST
INGREDIENTS: 2 oz Patrn Silver 3 slices English cucumber 3 sprigs dill oz fresh-squeezed lime juice oz simple syrup METHOD: Muddle 2 slices of cucumber with 2 sprigs of dill. Combine ingredients into shaker with ice. Strain into cocktail glass and garnish with remaining spring of dill and cucumber.
C 26
DE LA TIERRA
INGREDIENTS: 1 oz Patrn Reposado 1 egg white oz fresh lemon juice oz simple syrup 1 teaspoon mole paste orange bitters METHOD: Combine all ingredients in mixing glass and dry shake vigorously to emulsify. Then add ice and shake vigorously again before straining into coupe. Should develop nice frothy top similar to a fizz. Place 3 drops of orange bitters on top.
D 27
DIVA
INGREDIENTS: 1 oz Patrn Aejo oz Patrn Citrnge 1 oz prickly pear syrup 1 oz simple syrup 2 oz freshly squeezed lemon juice 2-3 lemon wheels for garnish METHOD: In an ice filled mixing glass combine all ingredients. Shake until well blended. Strain into an ice filled 14 oz goblet. Garnish with 2-3 lemon wheels pressed against the insides of the glass so they appear to be floating.
D 28
EL DIABLO
INGREDIENTS: 1 oz Patrn Reposado oz Cassis de Bordeaux juice of 1 lime ginger beer lime wedge for garnish METHOD: Build in an ice filled 14 oz. goblet and top with ginger beer. Garnish with a wedge of lime.
E 29
ESPRESSO MARTINI
INGREDIENTS: oz Patrn Silver oz Patrn XO Cafe oz espresso shot fine sugar powdered chocolate for garnish METHOD: Rim the serving glass with sugar. Combine liquors with espresso in a mixing glass; add ice, shake, and strain. Garnish with powdered chocolate.
E 30
EXTRA VIRGIN BLOODY MARY

INGREDIENTS: 2 oz Patrn Silver infused with horseradish 2 oz organic tomato juice oz lemon juice oz extra-virgin olive oil dash of Worcestershire sauce dash of hot sauce salt to taste freshly ground black pepper to taste tsp of freshly grated horseradish olives lemon twist METHOD: Stir all ingredients and serve in a Collins glass. Garnish with olives and a lemon twist.
E 31
FALL SPICE FLIP

INGREDIENTS: 2 oz Patrn Silver oz spiced rum oz mint syrup oz lime juice egg white black sea salt and lime zest for garnish METHOD: Combine 1st five ingredients into shaker and shaker without ice. Then add ice and reshake. Garnish with lime zest and black sea salt in the middle of the drink.
F 32
FLOR DE JEREZ
INGREDIENTS: 1 oz Patrn Aejo oz Citrnge oz dry vermouth oz semi-dry sherry 2 dash bitters orange peel for garnish METHOD: Combine ingredients in mixing glass with ice and stir well. Strain into martini glass. Garnish with flamed orange peel.
F 33
FORBIDDEN APPLE
INGREDIENTS: 1 oz Patrn Silver 1 oz apple juice oz ginger liqueur splash of Velvet Falernum METHOD: Combine all ingredients in a shaker. Shake well and pour into a cocktail glass.
F 34
FRAPPE XO
INGREDIENTS: 1 oz Patrn XO Cafe 1 oz white Crme de Cacao oz simple syrup 1 oz half & half 1 scoop ice chocolate syrup METHOD: Swirl glass with chocolate syrup. Combine the ingredients in a blender. Blend until smooth. Pour into a glass.
F 35
FRAPPE XO EXTREME
INGREDIENTS: 1 oz Patrn Aejo 1 oz Patrn XO Cafe oz chocolate syrup 2 scoops vanilla ice cream 1 scoop ice METHOD: Swirl the glass with chocolate syrup. Combine the ingredients in a blender. Blend until smooth. Pour into the glass.
F 36
GEORGIA PEACH MARGARITA

INGREDIENTS: 1 oz Patrn Reposado oz. Patrn Citrnge splash of peach Schnapps a few cubes of ice peach sorbet lime juice peach flavored sugar fresh peach slices for garnish METHOD: Pour Reposado into blender. Add Citrnge, splash of schnapps, sorbet and a couple cubes of ice for a consistent blend. Rim your glass with sugar and fill. Garnish with peach slices.
G 37
GINGER CUP
INGREDIENTS: 1 oz Patrn Silver oz ginger liqueur oz lime juice oz simple syrup splash of soda METHOD: Pour all ingredients except soda into a shaker. Shake well. Pour into a chilled martini glass. Add a splash of soda.
G 38
GINGER LEMON SPICE

INGREDIENTS: 2oz Patrn Silver 1oz Patrn Citrnge oz sugar syrup oz lemon juice oz pineapple juice splash of ginger beer METHOD: Combine the ginger and sugar syrup in a mixing glass and muddle lightly; add the lemon juice, pineapple juice and liquor before mixing and double straining into a cocktail glass. Top with a splace of ginger beer.
G 39
GINGER MARGARITA
INGREDIENTS: oz Patrn Citrnge 1 oz Patrn Silver fresh ginger 1 lime dash of bitters 2 tbsp. honey lime wedge for garnish METHOD: In a mixing glass, muddle the juice of one lime with a slice of fresh ginger; add the remaining ingredients, fill with ice, and double-strain into a chilled coupe glass. Garnish with a lime wedge.
G 40
GRAN PATRN MARGARITA

INGREDIENTS: 2 oz Gran Patrn 1 oz Patrn Citrnge fresh lime juice lime wedge for garnish METHOD: Combine Gran Patrn, Patrn Citrnge, and lime juice in a highball glass with ice. Garnish with a lime wedge.
G 41
GRAPEFRUIT BREEZE
INGREDIENTS: 1 oz Patrn Reposado oz Patrn Citrnge grapefruit juice oz lemon juice black raspberry liqueur METHOD: Pour Patrn Reposado, grapefruit juice, lemon juice, and Patrn Citrnge into a cocktail glass. Float black raspberry liqueur on top.
G 42
GREEN MARKET COOLER

INGREDIENTS: 2 oz Patrn Silver oz ginger simple syrup oz lime juice 2-3 peeled fresh cucumber rounds, skins removed 3-4 mint leaves seltzer or mineral water METHOD: In a high ball or Collins glass, muddle cucumber, lime juice, agave and mint. Add tequila and fill with ice. Cover with seltzer and stir well. Garnish with a mint sprig.
G 43
GROUND TO GLASS
INGREDIENTS: 2 oz Patrn Reposado 1 oz fresh lime juice oz agave mix (mix water and light or amber agave) 23 oz red pepper puree (or muddle 3 slices red pepper) muddled cucumber 2 dashes orange bitters hickory salt (optional) METHOD: In cocktail shaker muddle 1 cucumber disc. Build rest of ingredients. Add ice. Hard shake for 10 seconds. rim glass with hickory salt (optional). Double strain on ice in double old fashioned or rocks glass.
G 44
HAZELNUT CAFE
INGREDIENTS: oz Patrn XO Cafe oz Patrn Aejo oz hazelnut liqueur 1 oz whipping cream flavored with green crme de menthe mint sprig for garnish nutmeg for garnish METHOD: Fill up a glass with ice, add the liquors, stir and top up with mint flavored whipping cream (not whipped). Garnish with a fresh sprig of mint and sprinkle of nutmeg.
H 45
JALAPEO MARGARITA
INGREDIENTS: 16 oz Patrn Silver 8 oz Patrn Citrnge 1 jalapeo, sliced 8 oz fresh lime juice 1 tablespoon sugar Kosher salt, lime wedges jalapeo slices and ice METHOD: In a blender or food processor, pulse jalapeo slices 3-4 times with lime juice. Strain the lime juice to remove all jalapeo pieces. Mix lime juice with sugar, Patrn Silver, and Patrn Citrnge in a pitcher. Chill in refrigerator. Serve on the rocks in salt-rimmed glasses with lime wedges and sliced jalapeos.
J 46
JALISCOS MULE
INGREDIENTS: 2 oz Patrn Silver oz ginger liqueur oz lime juice oz simple syrup lime twist for garnish METHOD: Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled coup or Martini glass. Garnish with a twist of lime.
J 47
KESHIGOMU
INGREDIENTS: 1 oz Patrn Aejo tsp ume puree oz honey simple syrup oz lime juice 1 oz Watare bune 55 1 drop ume plum vinegar shiso leaf for garnish METHOD: Combine all ingredients and serve in a rocks glass with large ice cubes. Garnish with a shiso leaf.
K 48
LADIES NIGHT
INGREDIENTS: 1oz Patrn XO Cafe 1oz vanilla vodka 1oz amaretto 1oz fresh lemon juice coffee beans for garnish METHOD: In a cocktail glass full of ice, combine all ingredients. Shake well and strain into a chilled martini glass. Garnish with coffee beans.
L 49
MEXICAN PEACH
INGREDIENTS: 1oz Patrn Reposado oz peach schnapps oz margarita mix oz cranberry juice 1 lime squeeze Peach slice for garnish METHOD: Salt the rim of a 14 oz. glass. Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with a peach slice.
M 50
MI MIEL
INGREDIENTS: 2 oz Patrn Aejo 1 oz local honey juice of lemon dash of orange bitters lemon twist for garnish METHOD: In a cocktail mixing glass, combine ingredients, add ice, and shake vigorously to ensure honey integration. Strain into a chilled martini glass. Garnish with a lemon twist.
M 51
MICHELADA REPOSADO
INGREDIENTS: 1 oz. Patrn Reposado Ancho salt (kosher salt and ancho chile) Pilsner beer 1 can of chipotle peppers with sauce Lime for garnish METHOD: Rim glass with salt. Fill glass with ice. Pour tequila into glass, top with beer, and add chipotle sauce to taste. Garnish with lime.
M 52
MINT FRESH
INGREDIENTS: 1 oz Patrn Reposado oz brandy oz orgeat syrup 3 lemon wedges 6 mint leaves soda METHOD: Muddle lemon and mint together in a cocktail glass. Add Patrn Reposado, brandy, and syrup to. Top with soda until glass is full. Mix together and serve.
M 53
ORANGE TWIST
INGREDIENTS: 2 oz Patrn Reposado oz bitter orange liqueur oz lime juice 1 barspoon orange marmalade oz simple syrup 1 dash bitters 1 orange METHOD: Combine all ingredients into shaker, and ice and shake. Pour into rocks glass, zest orange swath over the cocktail and place orange swath into drink.
O 54
OUTSIDE LIVING
INGREDIENTS: 1 oz Patrn Reposado oz strawberry consomm 3 basil leaves 2 strawberry slices 1 lemon slice METHOD: Muddle tequila and basil in mixing tin. Squeeze 1 lemon slice and discard. Add consomm, ice and strawberry slices.Shake, pour with ice into old fashioned glass. Top with club soda. Garnish with a strawberry slice.
O 55
PATRN AND TONIC

INGREDIENTS: 2 oz Patrn Silver tonic water lime wedge for garnish METHOD: Combine liquor with tonic water, beginning with a well-iced highball glass. Garnish with a lime wedge.
P 56
PATRN BERRY MEDLEY

INGREDIENTS: 1 oz Patrn Silver oz raspberry liqueur 1 oz sweet and sour mix 1 oz pineapple juice float of peach schnapps 3 fresh raspberries for garnish pineapple wedge for garnish METHOD: Shake all ingredients with ice. Strain and serve over ice. Garnish with a pineapple wedge and fresh raspberries.
P 57
PATRN COLADA
INGREDIENTS: Cup of Patrn Silver cup coconut milk cup coconut cream syrup 1 cup pineapple juice sweetened coconut flakes pineapple wedge for garnish METHOD: Blend with plenty of ice and serve in a glass rimmed with sweetened coconut flakes. Garnish with pineapple wedge.
P 58
PATRN CON FRESAS

INGREDIENTS: 1 oz Patrn Reposado oz amaretto 1 oz strawberry coulis or puree 1 oz fresh sweet and sour strawberry for garnish lemon twist for garnish METHOD: Shake all ingredients with ice. Serve straight up or on the rocks. Garnish with a slice of strawberry on the rim and lemon twist.
P 59
PATRN DECONSTRUCTED MARGARITA

INGREDIENTS: 2 oz Patrn Silver oz blood orange simple syrup (steep blood oranges in a simple syrup) juice of 1 key lime black smoked salt METHOD: Mix Patrn Silver, key lime juice, and blood orange simple syrup in mixing tin. Add ice, shake, strain into martini glass with a black smoked salt rim.
P 60
PATRN FLAMING COSMO

INGREDIENTS: oz Patrn Silver oz Patrn Citrnge oz cranberry juice dash of lime juice orange oil zest of 1 large orange METHOD: Combine Patrn Silver, Patrn Citrnge, and cranberry juice in a mixing glass with ice; mix, strain and serve in a chilled cocktail glass rimmed with orange oil. Garnish with orange flamb: begin by heating the orange zest with a lighter and quickly squeeze the rind oils out over the flame.
P 61
PATRN GRANADO
INGREDIENTS: 1 oz Patrn Silver oz simple syrup oz lemon juice dash of pomegranate molasses zest of one lime for garnish METHOD: Combine ingredients in a mixing glass with ice; shake, strain and serve in a champagne flute. Garnish with lime zest
P 62
PATRN GRAPEFRUIT
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge fresh grapefruit juice splash of club soda lemon and lime slices for garnish METHOD: Pour Patrn Silver and Patrn Citrnge over ice. Fill with grapefruit juice. Add a splash of club soda. Garnish with lemon and lime slices.
P 63
PATRN GREEN APPLE

INGREDIENTS: 1 oz Patrn Silver oz apple schnapps 1 oz green apple coulis or puree juice of lime granny smith apple for garnish METHOD: Shake all ingredients together. Serve straight up or on the rocks. Garnish: Float a slice of deep fried granny smith apple.
P 64
PATRN ISLAND TINI

INGREDIENTS: 1 oz Patrn Aejo oz mango rum oz coconut rum oz pineapple juice 2 mint leaves 1 lemon squeeze oz simple syrup pineapple wedge for garnish METHOD: Combine ingredients in mixing glass with ice. Shake vigorously and strain into a martini glass. Garnish with a pineapple wedge.
P 65
PATRN JULEP
INGREDIENTS: 1 oz Patrn Silver 3 oz apple juice 12 mint leaves fresh squeezed lime lemonade sprig of mint for garnish METHOD: Muddle mint in Collins glass with lime juice and apple juice. Fill glass with crushed ice, add Patrn Silver, then top with lemonade and stir. Garnish with a fresh sprig of mint.
P 66
PATRN KUMQUAT CRUSH

INGREDIENTS: 1 oz Patrn Reposado oz. Patrn Citrnge 5 kumquats oz rock candy syrup sugarcane stick for garnish METHOD: Cut kumquats into halves, place them in a shaker tin; add syrup and muddle for 5-10 seconds. Add ice, Patrn Reposado and Patrn Citrnge. Shake and pour (do not strain) in a double old fashioned glass. Garnish with a sugarcane stick.
P 67
PATRN LEMONADE
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge 1 oz simple syrup soda 3 oz fresh squeezed lemon juice lemon for garnish METHOD: Sugar the rim of the 14 oz. glass. Combine ingredients in mixing glass with ice. Shake vigorously and strain into a glass with ice. Top with soda. Garnish with a lemon squeeze.
P 68
PATRN MANGO FREEZE

INGREDIENTS: 1 oz Patrn Silver cup Mango Nectar cup mango chunks juice from 1/2 lime lime wedge for garnish METHOD: Muddle mango chunks and small amount of crushed ice. Then add lime juice, more ice, Patrn Silver, and mango nectar. Shake well and pour into appropriate 8 to 10 oz. glass. Garnish with a lime wedge.
P 69
PATRN MANGO LEMONADE

INGREDIENTS: 1 oz Patrn Reposado 1 oz mango syrup 3 lemon squeezes mango slice for garnish METHOD: Combine Patrn Reposado, mango syrup and 2 lemon squeezes in mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with a lemon squeeze and mango slice.
P 70
PATRN MELON FIZZ

INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge 1 oz watermelon schnapps 3 oz energy drink champagne cherry for garnish METHOD: In a mixing tin half-full of ice, combine Patrn Silver, Citrnge, and watermelon schnapps. After letting the mixture chill, strain into a champagne glass. Then, add the energy drink and champagne. Garnish with a cherry.
P 71
PATRN MOJITO
INGREDIENTS: 1 oz Patrn Silver 6-8 fresh mint leaves 1 cut lime 1 oz simple syrup club soda sugar lime wedge for garnish METHOD: Muddle mint leaves, limes, and simple syrup in a tall glass. Add a cup of ice, Patrn Silver, and fill the rest with club soda. Shake gently and serve in a glass rimmed with sugar. Garnish with a lime wedge.
P 72
PATRN PALOMA
INGREDIENTS: 1 oz Patrn Silver grapefruit soda lime wedge METHOD: Pour Patrn Silver into a highball glass filled with ice. Add grapefruit soda and top with squeezed lime.
P 73
PATRN PASSION TINI

INGREDIENTS: 1 oz Patrn Aejo oz passion fruit syrup 2 lemon squeezes oz simple syrup lemon corkscrew for garnish METHOD: Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a martini glass. Garnish with a lemon corkscrew.
P 74
PATRN PERFECT COSMO

INGREDIENTS: 2 oz Patrn Silver oz Patrn Citrnge splash of cranberry juice squeeze of lime lime wheel for garnish METHOD: Combine all ingredients into a pint glass filled with ice. Shake well and strain into a martini glass. Garnish with a lime wheel.
P 75
PATRN PERFECT MARGARITA

INGREDIENTS: 1 oz of Patrn Silver oz of Patrn Citrnge orange Juice juice of a small lemon sweet and Sour mix lime to garnish METHOD: In a cocktail shaker filled with ice, add all of the ingredients and shake well so that to have an even mixture. Pour it into a glass and garnish with lime.
P 76
PATRN PIMIENTO
INGREDIENTS: 2 oz Patrn Aejo variety of bell peppers - cored, seeded, and sliced into 1/8 inch wide strips serrano or jalepeno pepper cored, seeded, and sliced into wide strips 8 4-5 leaves of fresh cilantro oz lime juice METHOD: In a cocktail mixing glass, add 9 slices bell pepper strips (preferably 3 red, orange, and yellow), 1 strip serrano or jalapeno, cilantro leaves, agave, and lime juice. Muddle well to bring out pepper and herb flavors. Add Patron Aejo and ice. Shake well and strain into chilled martini glass. Garnish with bell pepper strip and cilantro leaf.
P 77
PATRN PINEAPPLE
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge fresh pineapple juice lime squeeze METHOD: Pour Patrn Silver and Patrn Citrnge over ice. Fill with pineapple juice. Finish with a squeeze of lime.
P 78
PATRN POMARITA
INGREDIENTS: 1 oz Patrn Reposado oz pomegranate syrup 3 oz fresh margarita mix salt cherry for garnish METHOD: Salt the rim of a 14 oz. glass. Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with a lime squeeze and a cherry.
P 79
PATRN POMEGRANATE
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge fresh pomegranate juice lime squeeze METHOD: Pour Patrn Silver and Patrn Citrnge over ice. Fill with pomegranate juice. Finish with a squeeze of lime.
P 80
PATRN POMEGRANATE MARGARITA

INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge 1 oz fresh squeezed pomegranate juice oz fresh lime juice oz fresh lemon juice oz simple syrup salt lime twist (for garnish) sprig of mint (for garnish) METHOD: Combine all ingredients in a mixing glass, add cubed ice and shake well. Serve straight up in a chilled Martini glass or on the rocks in old-fashioned glass. Garnish with half-salt rim, lime twist and a fresh sprig of mint.
P 81
PATRN SANGRIA
INGREDIENTS: 8oz. Patrn Pyrat XO Reserve 8 oz. Patrn Citrnge red delicious apple slices 2 small oranges cut into thin quarters 12 strawberries, sliced 2 lemons cut into thin quarters 12 oz freshly squeezed orange juice 12 oz fresh lemon juice 6 oz simple syrup 2 cinnamon sticks 2 bottles of Spanish red wine (Rioja) lemon-lime soda METHOD: Place ingredients (excluding lemonlime soda) into a large glass container, cover and refrigerate overnight. When ready, pour into ice filled pitcher 2/3 full. Add fresh sliced fruit and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wine glasses.
P 82
PATRN SANGRIA BLANCA

INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge oz apricot brandy 1 oz Pinot Grigio (dry & fruity) lime 2 bar spoons of sugar oz pineapple juice dash of club soda 2 blood orange wedges for garnish 2 lemon wedges for garnish METHOD: Muddle together lime, lemon wedges, blood orange wedges, & sugar. Add liquor and shake well. Serve in a 12 oz. high ball glass and top with club soda. Garnish with lemon, lime, & blood orange wheels.
P 83
PATRN SANGRITA TINI

INGREDIENTS: 1 oz Patrn Reposado oz Patrn Citrnge oz pomegranate syrup 1 orange wedge 1 lime squeeze 1 lemon squeeze oz simple syrup orange corkscrew for garnish METHOD: Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a martini glass. Garnish with an orange corkscrew.
P 84
PATRN SILVER SPICE

INGREDIENTS: 1 oz Patrn Silver 1 oz fresh squeezed pink grapefruit juice 1 inch whole chili oz simple syrup oz lime juice oz agave syrup 1 whole chili for garnish METHOD: Lightly crush chili in a Boston glass with a spoon, add ingredients, shake with ice and double strain into Martini glass. Garnish with whole chili.
P 85
PATRN SILVER SQUEEZE

INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge oz Tropical flavored liqueur 1 oz fresh sweet and sour 1 oz white cranberry juice 4-5 blueberries for garnish METHOD: Shake all ingredients with ice. Strain and serve straight up or on the rocks. Garnish by floating 4-5 blueberries on the surface.
P 86
PATRN STINGER
INGREDIENTS: 1 oz. Patrn Silver 1 oz. Patrn Citrnge METHOD: Build in a rocks glass.
P 87
PATRN WILDBERRY MOJITO

INGREDIENTS: 1 oz Patrn Silver 2-3 fresh blackberries blueberries and raspberries 12-14 fresh mint leaves juice of 1 lime 1 oz simple syrup soda water mint sprig for garnish powdered sugar for garnish METHOD: In a highball glass, muddle mint, simple syrup, wild berries and lime juice. Fill glass with crushed ice then add Patrn Silver. Stir well until the ice is reduced by a third, then top with more crushed ice, stirring until glass begins to frost on the outside. Top with soda water and stir one last time. Garnish with a sprig of fresh mint that has been dusted with powdered sugar.
P 88
PEAR SMASH
INGREDIENTS: 1 oz Patrn Silver oz Calvados oz yellow chartreuse 1 oz pear nectar cinnamon stick for garnish METHOD: Shake well with ice for 5-6 seconds and strain into a highball glass. Garnish with a cinnamon stick.
P 89
PEPPERCORN SMASH
INGREDIENTS: 1 oz Patrn Aejo 30 pink peppercorns oz fresh lemon juice oz agave nectar 1 oz fresh grapefruit juice dash of bitters grapefruit twist for garnish METHOD: Muddle pink peppercorns, build the rest of the ingredients, add ice, shake and strain into a chilled martini glass. Garnish with a grapefruit twist.
P 90
PERFECT PATRN MARGARITA

INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge orange juice juice of lime sweet & sour mix lime wheel for garnish METHOD: In a mixing tin full of ice, combine Patrn Silver, Citronge, orange juice, lime juice, and sweet and sour. Shake well, strain, and serve on the rocks. Garnish with a lime wheel.
P 91
PIA CORONADO
INGREDIENTS: 2 oz Patrn Silver oz lemon juice oz pineapple juice oz elderflower liqueur oz vanilla/cinnamon syrup pineapple leaf for garnish METHOD: Shake all ingredients. Strain into a Collins glass over ice, and garnish with a pineapple leaf.
P 92
PINEAPPLE & GINGER MARGARITA

INGREDIENTS: 1 oz of Patrn Silver oz of Agave Nectar oz of fresh lime juice 3 buttons of fresh ginger 3 spears of fresh pineapple crystalized ginger peel for garnish lemon twist for garnish METHOD: In a shaker, add lime juice, ginger and pineapple. Muddle and add the rest of the ingredients and ice, then shake. Strain into a low ball glass over ice. Garnish with a crystallized ginger peel and lemon twist.
P 93
PINEAPPLE MARTINI
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge 1 oz lime juice 1 oz pineapple juice dash of agave syrup black pepper 1 pineapple wedge METHOD: Combine all ingredients into a mixing glass before icing, mixing and double straining to a cocktail glass. Garnish with a pineapple wedge.
P 94
PLATINUM MARTINI
INGREDIENTS: 1 oz Patrn Silver 3 lime squeezes 1 oz simple syrup lime corkscrew for garnish METHOD: Salt the rim of a martini glass. Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into a martini glass. Garnish with a lime corkscrew.
P 95
POLSKA-POLITANO
INGREDIENTS: 2 oz Ultimat Vodka oz Patrn Citrnge oz lime juice 1 bar spoon of raspberry preserves lemon twist for garnish METHOD: Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled coup or Martini glass. Garnish with a twist of lemon.
P 96
POMEGRANATE SPLASH
INGREDIENTS: 1 oz Patrn Aejo oz Patrn XO Cafe oz pomegranate liqueur METHOD: Stir all ingredients together. Serve in highball glass.
P 97
PRICKLY AGAVE
INGREDIENTS: 1 oz Patrn Silver oz Patrn Citrnge oz mango flavored rum 1 oz prickly pear puree 1 oz fresh sweet and sour lemon wheel for garnish sprig of mint for garnish METHOD: Shake all ingredients with ice. Serve straight up or on the rocks. Garnish with a lemon wheel and sprig of mint.
P 98
PRIMO CHERRY MARGARITA

INGREDIENTS: 1 oz Patrn Reposado oz Patrn Citrnge 2 oz fresh cherry juice 1 oz simple syrup 1 oz fresh lime juice lime wedge for garnish METHOD: Combine all ingredients in an ice filled mixing tin. Shake and strain into a chilled glass. Garnish with a lime wedge.
P 99
PRIMO MARGARITA
INGREDIENTS: 2 oz Patrn Silver oz. Patrn Citronge 1 oz lime juice 2 oz fresh lemon sour wedge of lime for garnish METHOD: In an ice filled mixing glass add above ingredients; shake until well blended. Strain into an ice filled 14 oz. goblet. Garnish with a wedge of lime.
P 100
RAGING BULL
INGREDIENTS: 1 oz Patrn XO Cafe lime chilled cola 1 orange wedge 1 lime squeeze 1 lemon squeeze 1/4 oz simple syrup METHOD: In an ice filled 10 oz. highball glass, squeeze half a lime and drop it into the glass. Add Patrn XO Cafe and chilled cola.
R 101
RED HOOD
INGREDIENTS: 2 oz Patrn Reposado 1 oz Patrn Citrnge oz raspberry pure oz fresh lime juice oz amber agave nectar oz pomegranate juice lime wedge for garnish METHOD: Build ingredients, add ice, shake and strain over fresh ice into an old fashioned glass. Garnish with a lime wedge.
R 102
RUBIA BONTIA
INGREDIENTS: 3 oz Patrn Silver oz bitter orange liqueur oz simple syrup dash of orange bitters 1 oz lime juice 1 cup cilantro 4 strawberries METHOD: In a cocktail shaker muddle cilantro and strawberries together with the lime juice. Build rest of ingredients. Hard shake for 10 seconds. Double Strain in rocks glass with ice.
R 103
SANGRIA DE PATRN
INGREDIENTS: 2 oz Patrn Silver 2 oz hibiscus juice oz lemonade oz lime juice salt lime wedge for garnish METHOD: Combine all ingredients in a salt-rimmed pint glass. Garnish with a lime wedge.
S 104
SEA WAY
INGREDIENTS: 1 oz Patrn Aejo oz danish cherry liqueur 2 dashes orange bitters barspoon of scotch lemon twist for garnish METHOD: Build in a whiskey glass, and float whiskey over sphere ice. Garnish with a lemon twist.
S 105
SHOT OF GRAN PATRN

INGREDIENTS: 1oz Gran Patrn
S 106
SHOT OF PATRN BURDEOS

INGREDIENTS: 1oz. Gran Patrn Burdeos
S 107
SILVER ALPS
INGREDIENTS: 1 oz Patrn Silver oz lime juice oz Triple Sec splash of dry sparkling white wine METHOD: Combine all ingredients and serve up in a coupe glass.
S 108
SILVER ON THE ROCKS

INGREDIENTS: 2 oz Patrn Silver ice lime slice for garnish METHOD: Pour over ice in rocks glass. Garnish with a lime slice.
S 109
SILVER SAGE
INGREDIENTS: 1 oz Patrn Silver 3 slices cucumber 2 whole fresh sage leaves oz elderflower liqueur oz fresh lime juice METHOD: Smack sage to open up aromas. Tear in two and muddle well with cucumber and elderflower liqueur. Add remaining ingredients and ice. Shake well. Strain over ice in highball. Top with ginger ale. Garnish with cucumber and sage leaf.
S 110
SMOKERS OLD FASHIONED

INGREDIENTS: 1 oz Patrn Aejo oz mezcal oz agave nectar 2 dashes bitters orange swath for garnish METHOD: Combine the four ingredients into a mixing glass, add ice, and stir 30 times. Strain into rocks glass with ice. Garnish with an orange swath.
S 111
SPICED CHOCOLATE
INGREDIENTS: 1 oz Patrn XO Cafe 1 oz Patrn Reposado 3 pinches of crushed red pepper oz heavy cream oz dark chocolate liqueur red pepper for garnish METHOD: Build ingredients except heavy cream, shake and strain into a chilled glass. Shake heavy cream and layer the top of the cocktail with the fresh whipped cream. Garnish with a dollop of crushed red peppers in the glass.
S 112
STRAWBERRIES FUEGO
INGREDIENTS: 1 oz Ultimate Vodka 1 oz Patrn Citrnge 2 muddled strawberries jalapeo 1 tsp red peppers squeezed lime dash ginger liqueur 1 oz pomegranate juice METHOD: Add ingredients into a shaker and shake well with ice for 5-6 seconds and strain into a chilled martini glass. Garnish with strawberry and jalapeo.
S 113
SUGAR AND SPICE

INGREDIENTS: 2 oz red pepper infused Patrn Silver oz honey syrup oz lime juice oz fuji apple juice METHOD: Shake all ingredients together. Serve up with no garnish in a coupe glass.
S 114
TEQUILA MOCKINGBIRD
INGREDIENTS: 2 oz Patrn Silver 1 oz watermelon basil puree (blend 2 cups chopped watermelon with 7 basil leaves) oz fresh lime juice oz agave mix (mix water with light or amber agave) 1 slice muddled jalapeno pepper METHOD: In an ice filled mixing glass add above ingredients and shake until well blended. Strain into an ice filled 14 oz goblet. Garnish with blackberries and red raspberries.
T 115
TEQUILA SUNRISE
INGREDIENTS: 2 oz Patrn Silver 4 oz freshly squeezed orange juice 2 dashes grenadine syrup (from pomegranates) orange slice for garnish METHOD: Pour Patrn and orange juice in an ice filled highball glass and stir. Tilt the glass and pour the grenadine down the side. The grenadine should fall to the bottom of the glass and then rise up slowly. Garnish with an orange slice.
T 116
THE BEEHIVE
INGREDIENTS: 2 oz Patrn Reposado infused with honeycomb and violet oz honey syrup oz lemon juice oz violet liqueur sprig of tarragon METHOD: Gently bruise a sprig of tarragon in a cocktail shaker with a muddler. Add Patrn Reposado, lemon juice and violet liqueur and ice. Shake vigorously until well chilled. Strain into a chilled cocktail glass.
T 117
THE CRYSTAL
INGREDIENTS: 1 oz Patrn Citrnge oz lime juice 1 oz pomegranate juice chili flakes (for garnish) METHOD: Shake well with ice for 5-6 seconds and strain into a rocks glass. Garnish with chili flakes.
T 118
THE DOMINO
INGREDIENTS: 1 oz Patrn Aejo 1 oz Patrn XO Cafe 1 oz heavy cream 1 dash aromatic bitters METHOD: Stir and layer with hand whisked cream. Serve up in a coupe glass.
T 119
THE ONYX
INGREDIENTS: 1 oz Patrn XO Cafe 1 oz coconut milk shaved coconut for garnish METHOD: Shake well with ice for 5-6 seconds and strain into a chilled martini glass. Garnish with shaved coconut.
T 120
THE PATRN OLD FASHIONED

INGREDIENTS: 2 oz Patrn Reposado oz sugar cane syrup 1 dash bitters orange peel for garnish METHOD: Stirred and serve on the rocks in a rocks glass. Garnish with orange peel.
T 121
THE ROSE OF PATRN

INGREDIENTS: 7 mint leaves 1 oz Patrn Silver oz raspberry liqueur 3 lime wedges oz agave nectar oz rose water 3 oz aloe vera juice rose pedal for garnish METHOD: Muddle the mint with crushed ice to receive full flavor from the mint. Pour the Patrn SIlver over the mint then add lime juice, agave nectar, rose water and Aloe. Shake and double strain into Martini Glass. Pour raspberry liqueur down the side of the glass. Garnish with a rose pedal.
T 122
THE SO-CAL COCKTAIL

INGREDIENTS: 1 oz Patrn Silver 1 oz lime juice oz simple syrup 1 large slice avocado 3 basil leaves for garnish METHOD: Blend all ingredients together and serve up in a coupe glass. Garnish with basil leaves.
T 123
THE SOPHIA LOREN

INGREDIENTS: 2 oz Patrn Reposado oz Velvet Falernum oz Dolin Blanc oz Triple Sec orange disk for garnish METHOD: Stir all ingredients together.Serve up in a coupe glass with a flamed orange disk.
T 124
TRADEWINDS
INGREDIENTS: 1 oz Patrn Reposado infused with burnt orange oz Patrn Citrnge 1 oz East India sherry oz Italian sweet vermouth dash of orange bitters orange twist for garnish METHOD: Combine all liquid ingredients into a pint glass filled with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with an orange twist.
T 125
WATERMELON AGAVE JULEP

INGREDIENTS: 2 oz Patrn Silver fresh watermelon chunks 5-6 fresh mint leaves 1 tsp. of vanilla infused sugar mint sprig for garnish METHOD: Fill a 14 oz. Pilsner glass fill half way with fresh watermelon chunks, add 5-6 fresh mint leaves (broken up) and one heaped tsp. vanilla infused sugar, muddle in glass until pureed. Add crushed ice to top, and pour Patrn Silver, stir, top off with more crushed ice. Garnish with a mint sprig.
W 126
WATERMELON MARGARITA
INGREDIENTS: 1 oz Patrn Silver oz. Patrn Citrnge 2 oz fresh pressed watermelon juice 1 oz lime juice 1 oz fresh lemon sour spear of watermelon for garnish METHOD: In an ice filled mixing glass add all ingredients; shake until well blended. Strain into an ice filled 14 oz. goblet. Garnish with a spear of watermelon.
W 127
WHITE GRAPE
INGREDIENTS: 1 oz Patrn Silver 2 oz white grape juice splash of ginger ale spear of 1 blueberry 1 raspberry and 1 white grape METHOD: Build over ice in a shaker shake and top with ginger ale. Garnish with a berry spear.
W 128
XO CAFE COOLER
INGREDIENTS: 1 oz Patrn XO Cafe oz White Crme de Cacao oz coconut rum 2 oz half & half whipped cream for garnish shredded coconut for garnish METHOD: Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into a martini glass. Garnish with whipped cream and shredded coconut.
X 129
XO CAFE TINI
INGREDIENTS: oz Patrn XO Cafe oz White Crme de Cacao oz half & half 1 oz lime juice 1 oz. fresh lemon sour METHOD: Swirl glass with chocolate syrup. Combine the ingredients in a mixing glass with ice. Shake vigorously and strain into a martini glass.
X 130
XO NIGHT CAP
INGREDIENTS: oz Patrn XO Cafe oz Irish cream 3 1 oz herbal liqueur 3 1 oz cinnamon liqueur 1 oz half & half cinnamon sugar for garnish METHOD: Shake and strain into a 7 oz. stem glass. Garnish with cinnamon sugar on the rim.
X 131
XO PREDICTION
INGREDIENTS: 1 oz Patrn XO Cafe 2 scoops vanilla ice cream cola whipped cream cherry for garnish chocolate syrup for garnish METHOD: Add Patrn XO Cafe to a coupe desert glass. Fill up with cola and top with whipping cream. Garnish with a cocktail cherry and chocolate syrup.
X 132
XXX CAFE
INGREDIENTS: 2 oz Patrn XO Cafe 2 scoops coffee ice cream 1 tsp. ground coffee freshly grated nutmeg for garnish METHOD: Add above to blender and blend as a very thick milk shake. Pour into chilled cocktail glasses. Garnish by dusting with freshly grated nutmeg.
X 133

Patron Cocktail Guide

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Patron Cocktail Guide

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A Aejo Alexander Aejo Pacifico B Bee Sting Berry Melon Tequito Between the Sheets Blackberry Cream Bloody

BERRY MELON TEQUITO

BETWEEN THE SHEETS

BLUE EYED GIRL

CARIBBEAN BREEZE COOLER

CITRNGE CAFE CREAM

EXTRA VIRGIN BLOODY MARY

FALL SPICE FLIP

GEORGIA PEACH MARGARITA

GINGER LEMON SPICE

GRAN PATRN MARGARITA

GREEN MARKET COOLER

PATRN AND TONIC

PATRN BERRY MEDLEY

PATRN CON FRESAS

PATRN DECONSTRUCTED MARGARITA

PATRN FLAMING COSMO

PATRN GREEN APPLE

PATRN ISLAND TINI

PATRN KUMQUAT CRUSH

PATRN MANGO FREEZE

PATRN MANGO LEMONADE

PATRN MELON FIZZ

PATRN PASSION TINI

PATRN PERFECT COSMO

PATRN PERFECT MARGARITA

PATRN POMEGRANATE MARGARITA

PATRN SANGRIA BLANCA

PATRN SANGRITA TINI

PATRN SILVER SPICE

PATRN SILVER SQUEEZE

PATRN WILDBERRY MOJITO

PERFECT PATRN MARGARITA

PINEAPPLE & GINGER MARGARITA

PRIMO CHERRY MARGARITA

SHOT OF GRAN PATRN

INGREDIENTS: 1oz Gran Patrn

SHOT OF PATRN BURDEOS

INGREDIENTS: 1oz. Gran Patrn Burdeos

SILVER ON THE ROCKS

SMOKERS OLD FASHIONED

SUGAR AND SPICE

THE PATRN OLD FASHIONED

THE ROSE OF PATRN

THE SO-CAL COCKTAIL

THE SOPHIA LOREN

WATERMELON AGAVE JULEP

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