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Master of Malt Blog

Tag: Patron Tequila

The Nightcap: 26 July

You know what Friday means by now, it can only be the Nightcap! This week we’ve got all the digs on The Macallan’s newest release, Coupette’s mouthwatering Summer menu, the…

You know what Friday means by now, it can only be the Nightcap! This week we’ve got all the digs on The Macallan’s newest release, Coupette’s mouthwatering Summer menu, the rise of the Tequila cocktail and even a Jack Daniel’s shoe.

Happy Friday, folks! But before we get into the thick of all the wonderful booze news of the week that was, we thought we’d have a quick chat about the weather. Because, we don’t know about you, but nobody has mentioned the weather this week. At all. Was it warm? Was there sun? We tried to enjoy a refreshing Spritz here at MoM Towers, but apparently the whole of the UK had run out of ice. All we know is that it’s now raining again and the quintessential British summer is back on. Thank goodness for that. It was a steamy few days. Step away from the SPF 50 and settle down with a drink, the Nightcap is here!

On the blog this week, we kicked off Monday with a recap of all the Fèis Ìle 2019 fun, while Kristy chose a sherry-tastic single malt for our New Arrival of the Week, took a peek at the mysterious 2019 Diageo Special Releases, and reported back on a magic trip to Tel Aviv’s Milk & Honey Distillery! Meanwhile, Henry mixed up a Tequila Sunrise for his Cocktail of the Week, chatted rum with Alexandre Gabriel from Plantation, and found out what on earth Uncle’s Day is with Uncle Nearest’s Fawn Weaver. Last but not least, Annie gave the 411 on where to grab a drink in Amsterdam, Nate Brown scooted over to Dublin’s Roe & Co, and our Jess carried on the Tequila and mezcal fun with a round up of agave spirits. Phew. But that’s not all – on with the news!

Beam Suntory

Behold, The Fred B. Noe Distillery!

Beam Suntory breaks ground James B. Beam distillery

In big American whiskey news, Beam Suntory announced this week that it’s investing a whopping $60 million to build a new craft distillery and bring back The James B. Beam Distilling Co. name to Clermont! The James B. Beam Distilling Co. was the company’s name immediately after Prohibition, and will now serve as the name of Beam Suntory’s Clermont operations, as well as encompassing the production operations for the Jim Beam brand and small-batch brands such as Booker’s and Knob Creek. This investment will also build the Fred B. Noe Craft Distillery on the Clermont site, named after seventh generation master distiller Fred Noe, which will house the exploration of exciting new fermentation and distillation techniques. “Beam Suntory is excited to honour our roots by investing in the James B. Beam Distilling Co., and setting ourselves up for a bright future in Kentucky and around the world,” commented Albert Baladi, President and CEO for Beam Suntory. “With nearly 225 years behind us, we are proud of our history of entrepreneurialism, craftsmanship and innovation. As the world leader in bourbon, we are thrilled to be laying the foundation for the next 225 years.” Goodbye Beam Suntory, hello The James B. Beam Distilling Co.!

Campari Rum

Campari takes on rum/rhum

Campari Group eyes up Rhum Agricole brands

Got a taste for the vegetal pronouncedness of Rhum Agricole? You are not alone. Campari Group, one of the world’s biggest drinks players, wants in, too. This week it was announced that the owner of the likes of Campari (obvs), Aperol, Wild Turkey and Bulldog Gin entered into “exclusive negotiations” with the parent company of Trois Rivières and Maison La Mauny (and Duquesne rum, too) to acquire the Martinique-based brands. While no price was revealed, the deal would include the brands themselves, the land they sit on, the distilleries and visitor centres, plus the aged rhum stocks. Yes please. In the press release, Campari Group said that if the deal goes through, it will “enhance its exposure to rum, a premiumising category currently at the heart of the mixology trend and growing cocktail culture”. It already owns Appleton Estate and Wray & Nephew, so it would make Campari a significant force for all things rum (and rhum). Ready the Ti Punches, folks!

Diageo

Cheers to a bumper year for Diageo!

Tanqueray and Don Julio drive Diageo sales

It’s that time of year again – financial results are in! And for Diageo, they make for pretty buoyant reading. Sales for the full year to 30 June hit £12.9 billion, up 5.8%, with profits hitting £4bn, (+9.5%). Why such strong results? Two words: gin and Tequila. Gin as a whole grew by 23% in value, with Tequila soaring by a whopping 37%. Brand-wise, Don Julio was a total stand-out, with sales climbing by an incredible 30%, while Tanqueray posted 21% gains. Which brands didn’t do quite so well? The biggest name to see a drop was Cîroc Vodka (-5%), although vodka as a whole actually saw 4% growth, a big deal seeing as the category has fared pretty poorly in recent times. And Scotch? All-in-all, things are going well! The category grew by 6%, with Johnnie Walker seeing values climb 7% on the previous year, and the Scotch malts collectively making 12% gains. Winning!

The Macallan Estate

The Macallan Estate, delicious and super popular

The Macallan unleashes home-grown Estate to the world

We had a thoroughly lovely Wednesday this week. Not only did The Macallan get its new Estate edition ready to ship, the brand also treated us to an utterly delightful lunch! We gathered at the incredible Hide in Piccadilly with Sarah Burgess, The Macallan’s whisky maker, and David Sinclair, brand ambassador to learn about (and of course, taste) the new expression. Burgess told us all about the production process – one week a year, mashing, fermentation and distillation is given over to barley grown exclusively on The Macallan estate. And the sensibly-named The Macallan Estate is the result! It’s an addition to the core range, and more bottles will be released each year (although Burgess stressed to us that she’s working to keep the flavour profile consistent over time). So, what’s it like? Tremendously autumnal, filled to the brim with appley, orchard fruit notes, plus lashings of marmalade on burnt toast, and a wash of sweet spices. Tasty.

Coupette Shimmer

Coupette’s mesmerising Shimmer cocktail

Coupette launches new menu ‘Summer’

Ah, Coupette. Something of a hole in the wall, to the uninitiated the award-winning bar may seem rather unsuspecting from the outside. We excitedly made our way down as just this week, founder Chris Moore launched the new menu in collaboration with local sign writer, Ged Palmer, titled ‘Summer’! One such epitome of the season was Strawberries & Cream, taking inspiration from Wimbledon and seasonal picnics. With strawberry eau de vie, rosé vermouth, wine and a vanilla-scented, clarified milk punch finish, served with a brush of white chocolate around the rim of the glass, it’s totally delicious without being overly sweet. This serve was just flying out from behind the bar, and no wonder in 34-degree heat! There’s a story behind each serve, and an intriguing one was Shimmer, marrying 30&40 Eau de Vie, green apple and sage, wine, genepi and sage soda, served in a mesmerising blue ceramic vessel on a blue geode coaster. Designed to be reminiscent of holidays and blue oceans it certainly accomplishes that, in flavour and aesthetic. Other delicious serves included the Bloody Martini with vodka, vin jaune, a clear tomato consommé and chive oil, part of a series of cocktails which mashes together two iconic drinks. There’s also a take on a Kir Royale, which sees a fabulous serving of blackcurrant sorbet in the cocktail glass. Slightly heavier serves include Obsidian, channelling a Rum Old Fashioned with the addition of cocoa and tangy passion fruit. We’ll certainly be back to try out the rest. Leave any expectations at the door, and prepare to be absolutely blown away with this stunningly complex and yet unpretentious menu. Bravo, Coupette.

Dalloway Terrace

Dalloway Terrace has cocktails on tap… from a flower wall!

Dalloway Terrace unveils new look for summer ’19

On Wednesday, we got to visit what is described by Vogue as “one of London’s most Instagrammable restaurants”. The Dalloway Terrace is now offering a taste of summer with the launch of its Summer Estate, in partnership with Ramsbury Distillery. Master florist, Nikki Tibbles, recreated the English countryside, transforming the Terrace with wild meadow flowers, blending silk daisies, cosmos, larkspur, delphiniums and foliage with embellishments of coral quince blossom. Flower walls are massive right now, and she created possibly the best one ever for the occasion:  a flower wall complete with botanical cocktails on tap. There’s also a bar for G&T drinkers where they can garnish drinks themselves with produce fresh from Ramsbury Estate. The seasonal cocktail menu will offer a selection of summer serves priced at £13. No reservations allowed at the Terrace, so be sure to get in quick – it’s open from 08:00am to11:00pm every day until mid-September.

Slane Irish Whiskey

Delicious and sustainable Slane Whiskey

Slane Irish Whiskey announces trio of winners in sustainable cocktail comp

Earlier this summer, Slane Distillery’s UK brand ambassador, Michael Brown, set a challenge to bartenders to create the most ‘suSLANEable’ cocktails. And this week, not one, not two but THREE winners were selected! Slane is located in the heart of Boyne Valley in Ireland and, inspired by Earth Day, had tasked bartenders across the UK to follow in its green footsteps. And they are big shoes to fill:  the distillery has already installed a “catchment system” to collect rainwater off the roofs of the distillery buildings to reduce the volume of water needed for production drawn from the Boyne River. Cool stuff! Joint winner Jack Riley from Present Company, Liverpool, says, “We should all be taking small steps to help the impact on the environment.” He worked with local coffee shops to create his nameless ‘suSLANEable’ cocktail: 45ml Slane Irish Whiskey, 20ml Spent Coffee-infused Martini Bitter, 15ml Tropical Cordial and 2 dash Bitter. Fellow champ Tom Sutton from H.M.S.S challenged himself to find and use leftover produce to create his “Castaway”, from just 40ml Slane Irish Whiskey, 30ml reclaimed cordial and stir into a frozen embassy. Simples. Finally, we have Leon Back and his recipe for “Little Winner”; 50ml Slane Irish Whiskey, 40ml ghetto cold brew (spent coffee grinds), coconut syrup, 10ml Martini ambrato, 10ml P.X. Sherry and 2 dashes Angostura bitter with some tonic water over ice.  Delicious. Evolving and improving every year, Slane is working to become one of the most environmentally-friendly whiskey distilleries in Europe… Check out this video for more inspo to make eco-friendly drinks.

Patron Tequila

Goodbye Tequila shots, hello Paloma!

Shots are out: Brits now prefer Tequila cocktails, according to Patrón

Step away from the salt and lime: Tequila is now officially preferred in cocktail form, rather than as a shot, in new research from Patrón. In a study that suggests Tequila has finally shaken off its hard-partying image, more than 65% of drinkers said they enjoy Tequila cocktails on a night out, over slammers. It makes sense: Tequila is the fastest growing spirit in the UK, according to Euromonitor. Despite the upgraded drinking habits, Tequila knowledge is at a bit of a low. Only 23% of those questioned knew Tequila was made from agave, while just 10% showed knowledge of aged Tequilas. One response? To get tasting! You can find an array of Tequila drams for that purpose right here. What’s your Tequila of choice? Let us know in the comments below!

Nelsons distillery

Nelson’s carbon neutral distillery from the skies

Nelson’s Distillery bags eco award

More green news! Word reached us this week that Nelson’s Distillery & School in Uttoxeter, Staffordshire, won a Green Impact Award for its eye-popping efforts to reduce, reuse and recycle. The award itself is the Signal 1 Radio Green Award, given out to recognise and celebrate local businesses making great strides in sustainability. Striving to be totally “off-grid” since 2016, Nelson’s is based at a flashy, futuristic and carbon neutral site with numerous green energy sources, including a wind turbine and super-snazzy anaerobic digester power plants. The site sells energy back to the grid, the team live in the local village to reduce traffic and pollution, they have their own natural water source, and use the reed beds to filter the water used in gin and rum. If this doesn’t sound amazeballs enough, then what about the 10% customer discount you get if you returning or repurposing the bottles?! More distilleries take note.  

Flor de Caña

No lunch, but lots of Flor de Caña!

Boisdale celebrates Nicaraguan rum

Last Friday, we were invited by Ranald MacDonald from Boisdale for an intimate lunch at his Belgravia restaurant with her excellency Guisell Morales-Echaverry, Nicaraguan Ambassador to the United Kingdom, in honour of Ron Flor de Caña. How could we refuse? When we arrived, the intimate lunch was a room heaving with dignitaries including the Bulgarian ambassador. So many ambassadors. It was like a Ferraro Roche advert. Only with less to eat. Of lunch there was no sign. We were whisked upstairs by Matro Ortiz Lima, the Chilean brand ambassador with a strong Scottish accent, to sample three rums, a 12 year old, 18 year old and a 25 year old. According to Lima, Flor de Caña these are minimum ages, as with Scotch whisky and indeed Jamaican rum. Apparently, the company has unparalleled stocks of mature spirit because during the revolutionary period from 1970 to 1990, the family who own the brand hid rum all over the country. We finished with the coffee and tobacco-scented 25 year old, which went beautifully with a big cigar. Something else this country does superbly. But of the promised lunch, there was no sign. 

Jack Daniel's Shoes

Jack Daniel’s takes on footwear

And finally… Jack Daniel’s-inspired… shoes?

Jack Daniel’s has made its first foray into the world of footwear! The whiskey giant has teamed up with the awesomely-named Shoe Surgeon, aka Dominic Chambrone, and together they’ve created seven Jack Daniel’s-inspired trainers (or rather, ‘sneakers’, as they’re calling them across the pond). “Craftsmanship is the ultimate common detonator between what I do and those who make Jack Daniel’s,” Chambrone commented. Each of the seven shoe designs was inspired by an iconic element of the Jack Daniel’s brand. These are grain, Cave Springs, the distillery, charcoal, the barrel, honey, and the Jack Daniel’s bottle. If you want in, then you’ll have to vote online in August, with only 10 lucky voters in to win a pair. We don’t like those odds… Our only question is, can you drink out of them?

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Introducing some awesome agave spirits!

From the sudden influx of celebrities promoting their own mezcal to international celebrations of the spirit, it looks like the agave-themed fun just doesn’t stop! We’re carrying on the fun…

From the sudden influx of celebrities promoting their own mezcal to international celebrations of the spirit, it looks like the agave-themed fun just doesn’t stop! We’re carrying on the fun from last week’s London Mezcal Week, while across the pond in the big ol’ USA they’re celebrating National Tequila Day on 24 July.

In light of such festivities, we’ve done exactly what any reasonable folk would do and gathered up nine amazing agave spirits, for your perusal. Put that salt and lime away, these are some tip-top tipples right here.

 

Casamigos Añejo

An Añejo Tequila from Casamigos, a brand founded by some familiar faces, chiefly George Clooney. If you were thinking of another George Clooney, let us just clarify that it is indeed 1997 Batman George Clooney. Funnily enough, Casamigos was never actually intended to be released to the public and was enjoyed solely with friends and family for years, hence the meaning of the name, ‘house of friends’. Luckily for us, Clooney & Co. released it to the world for us to enjoy! Everything about this Tequila takes its sweet time; the Highland agave goes through an 80-hour fermentation process, and is then roasted in traditional brick ovens for 72 long hours, a smashing 10 times longer than average. The spirit is finally aged for 14 months in American white oak, adding those lovely creamy notes to the fresh agave flavours.

What does it taste like?

Roasted cacao and runny caramel balanced by more vegetal notes of agave, with sweet spice and toasty oak on the finish.

El Espolòn Reposado

Produced by Destilladora San Nicholas in Los Atlos, this well spiced Tequila is packed full of rock’n’roll (literally – the factory workers played rock music to inspire the Blue Weber agave). Starting life off as blanco, it rests between 3-5 months in new American oak barrels, gaining a more complex character and a unique, slightly charred flavour.
Inspired by the powerful symbol of pride, the rooster, the brand celebrates Mexican culture. Charmingly called Ramón, the rooster features on every label to tell a different unique story of Tequila. The labels pay tribute to José Guadalupe Posada, an artist, printmaker and rebel most famous for the calavera (skulls) that feature alongside the rooster. The combination is a commentary on social injustices in Mexico, to give the people a voice, and influence today’s pop culture.

What does it taste like?

Earthy roasted agave notes, with a touch of treacle, vanilla pod and fragrant oak influence, with a finish of tropical fruit, namely a lingering note of tangy pineapple.

El Rayo Reposado

El Rayo Tequila is something of a first, blending agave harvested from both Highland and Lowland regions in one bottle! The brand was created a world away from Mexico in the heart of Peckham, by childhood friends Tom Bishop and Jack Vereker. El Rayo translates as ‘the lightning’, after a tale in Mexican folklore which recounts a Blue Weber agave plant being struck by lightning, a phenomenon you can see depicted on the bottle label. Villagers discovered the now-cooked agave, and consequently, Tequila as well! Made up of 70% Highland and 30% Lowland agave, the Reposado has been rested for seven months in barrels which previously housed whisky. The ethos behind El Rayo couldn’t be further from the salt and lime rituals that somewhat plague the spirit. Its signature serve is the Tequila & Tonic, or rather more catchily, the T&T, with a wedge of pink grapefruit. Try it; you won’t be disappointed.

What does it taste like?

Orange oil and orange zest, subtle smoke and oak spice leading into gently salted caramel, toasted almond and hallmark roasted agave notes.

Pensador Mezcal

Produced in Southern Oaxaca, Pensador Mezcal is crafted using methods dating all the way back to the 16th century by Don Atenogenes Garcia and his family. The palenque is located on the Calle Pensamientos, which translates to ‘Thoughts Road’, while the name Pensador also translates to ‘thinker’. The mezcal is made from two species of agave, Espadín and Madrecuishe, both widely cultivated throughout Mexico due to their high sugar content. The piñas are baked in a stone pit for six days before they’re crushed by a traditional tahona wheel. From field to bottle, each batch of Pensador takes around three months, so it’s little surprise that another interpretation of the name means ‘slowness of time’. We reckon the same principle should apply when drinking it; one to sip slowly and savour the smoky goodness.

What does it taste like?

Wood smoke and a dash of citrus peel, with barbecued stone fruit, black pepper and chilli spice, earthy mineral notes with a touch of lychee on the finish.

Mezcal Unión Uno

Mezcal Unión was founded in order to protect traditional mezcal production and benefit the families all around Mexico that are producing the smoky spirit. Indeed, it is a union of sorts, uniting various palenques around Oaxaca while supporting both environmental and social sustainability. Mezcal Unión Uno, a joven expression, is made with Espadín and wild Cirial agave, some of which are at the ripe old age of 20 years old when harvested. After they’re crushed with a traditional tahona wheel pulled by a mule, they go through a double distillation before bottling. This here is a mezcal with a mission, and we’re all for it.

What does it taste like?

Sweet tropical lychee and delicate floral notes, with earthy vanilla, a good helping of smoke and grassy notes, a tang of citrus on the finish.

QuiQuiRiQui Matatlán Mezcal

This smoky tipple is made in Matatlán, known as the ‘World Capital of Mezcal’. That’s a fabulous start right there. Even better, it has a particularly fun name, QuiQuiRiQui! Try saying that five times fast. This unaged joven expression is produced using Lowland Espadín agave, and is double distilled in the village of Santiago de Matatlán in rather small batches of 1,000 litres. If you were wondering about the name, it’s pronounced kee-kee-ree-kee, inspired by the sound of a rooster, one of which you can spot on the label.

What does it taste like?

Smoky to start, with rich cocoa and sweetly vegetal bell pepper, fresh grass, ripe apricot, and sweet baking spice fading into drying smoked black pepper lingering on the finish.

Patrón Silver

From what could well be one of the most famous houses in Mexico, Patrón Silver Tequila is something of a cult classic. It’s made exclusively from 100% Blue Weber agave, over at the Hacienda Patrón distillery. The agave is crushed using a combination of both traditional tahona wheel as well as more modern rollers. Bottled by hand, each glass vessel is signed and individually numbered, complete with Portuguese cork stopper. This is certainly one to try out all those Tequila-based cocktails you’ve been meaning to experiment with.

What does it taste like?

Lovely agave freshness, with buttery caramel, gently spiced with nutmeg and pepper, with lively citrus on the finish.

Mezcal Verde

From Verde Momento comes Mezcal Verde, a true celebration of all things Mexico, with the artisanal mezcal made with Oaxacan Espadín agave. The piñas are baked for five days in an underground oven using ocote, holm oak, and peppertree, giving its smoky profile a very distinctive flavour. Verde Momento means ‘green moment, and the brand is tackling reforestation, with 10 new agaves planted for every one that is harvested. The funky label artwork features work from Mexican artists, with each batch sporting a completely different design. We know you’re not meant to judge a book by its cover, but when they look that good, what’s not to like?! Not to mention, the liquid inside is top-notch, too.

What does it taste like?

A slightly creamy, nutty note, with dried fruit, peach and sweet grass alongside all those expected smoky notes.

Montelobos Joven Mezcal

Montelobos Joven was created by biologist Dr. Iván Saldaña. That’s a good start, having studied plants, but Saldaña knew nothing about how to produce the Mexican spirit. He sought help from fifth generation mezcalero, Don Abel Lopez, and the duo have been smashing it ever since. Organic Espadín agave are harvested and roasted for around one week in a volcanic stone pit. In a pledge for sustainability, Montelobos has committed to never using wild agave in its mezcal. What’s more, in keeping with age-old tradition, Lopez throws chilli peppers into the fire when roasting the agave, because this is said to ward off evil spirits. Montelobos translates to ‘mountain of wolves’, so we reckon that explains the rather fierce looking fella on the handsome square bottle!

What does it taste like?

Loads of fruity sweetness, with pineapple and mango, lemon zest, a distinctive minerality, rosemary and a good hit of smoke remaining long after the last sip.

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Sustainable cocktails with Patrón Tequila

Protect the planet *and* enjoy a delicious drink? Newsflash: it can be done. To celebrate Earth Day, Patrón Tequila demonstrates how to level up your kitchen leftovers and create ‘cocktails…

Protect the planet *and* enjoy a delicious drink? Newsflash: it can be done. To celebrate Earth Day, Patrón Tequila demonstrates how to level up your kitchen leftovers and create ‘cocktails with a conscience’…

Earth is pretty cool, so it’s a terrible shame that collectively we suck at taking care of it. Things aren’t shaping up too great right about now – the world’s natural ecosystems are more fragile than ever, and the entire human race could well be extinct within a couple of hundred years. But perhaps worst of all is that our recklessness is upsetting David Attenborough. And he isn’t even angry, just disappointed.

In times like these, we could all do with channelling a little more of Sir David and his environmental savviness in our everyday lives. And, well, should the world’s most beloved broadcaster ever trek through the uncharted wilderness of my kitchen in search of a Tequila tipple, I imagine he’d like the liquid he happens upon to be as planet-friendly as possible. This is where Patrón comes in.

The veritable hipsters of spirits sustainability, Patrón’s production team adopted green practices long before it was cool or ‘on-trend’ to do so. Patrón was the first Tequila distillery to install a natural gas pipeline as its main energy source, reducing carbon dioxide emissions and improving air quality.

It composts 100% of its leftover agave fibres from distillation, which creates more than 5,500 tons of natural fertiliser a year for Hacienda Patrón’s vegetable garden – in turn providing food for its 1,200 staff. The Tequila giant even developed a water treatment system that turns residues from distillation known as stillage into clean water.

Safe to say, the folks at Patrón are doing their bit for the planet, and they’d quite like us to follow suit – all while having a bit of fun doing so. Which is why the brand has partnered with The Conduit, a London-based members’ club with a social and environmental purpose, to host  Cocktails with a Conscience.

As well as learning the tricks to transforming regular kitchen waste into high-quality cocktail ingredients, masterclass attendees will enjoy a three-course dinner designed by the venue’s executive chef, Merlin Labron-Johnson, paired with Patrón drinks featuring leftovers from the preparation of each dish.

Patron

Sustainable can be beautiful

“Reducing waste and repurposing leftovers to create cocktail ingredients is not just an ethical commitment for the industry, but also a creative and enjoyable challenge”, explains Walter Pintus, bars operations manager at The Conduit, adding that it gives bartenders the opportunity to create “distinctive and bespoke syrups and infusions”.

Take the coffee infusion for his cocktail, Salt of the Earth, the recipe for which can be found below. “When your bar serves around 500 coffees a day, you end up with tons of coffee grounds to bin, but these still offer amazing tasting notes,” Pintus explains. “By infusing coffee grounds with salt and vanilla for 24 hours before filtering it with boiling water, we have created a captivating saline coffee solution that pairs very well with the smoky notes of Patrón Añejo.”

Can’t make it? Live too far? No worries. Patrón has partnered with some of the most progressive bars in the world to give their locals a taste of cocktails with a conscience. Cub, Eve, and Scout in London will be showcasing a specially-created sustainable serve, as is Stairs Bar in Berlin, Dr Stravinsky in Barcelona, Himkok in Oslo, Dogma in Antwerp, Laurels Bar at Caesar’s Palace in Dubai, Yes Please Bar in Manila, Martini Bar in Singapore, Ends and Means in Melbourne, Cannery & Rye Co in Shanghai, Hope & Sesame in Guangzhou, and Trunk Hotel in Tokyo.

Or you could just stay at home. Here, Pintus shares his top tips for DIY bartending with sustainability in mind…

Swot up

Before you start experimenting, do a bit of research and homework, he says. “As easy as it might sound, making cocktails using kitchen leftovers requires a little understanding of the natural properties and tasting profile of your ingredients as well as of some chemical and cooking processes”. When creating Earth Apple, the recipe for which is below, Pintus wanted to reduce the milk waste from cappuccinos. “By reheating this milk and adding vinegar, you drive a separation of the lactose, and the remaining milk whey can be used to convey roundness and a kick of acidity to this Patrón-based white Negroni,” he explains.

Save skin

Reutilising the skin of fruit and vegetables is always a great idea, says Pintus. “Peels are the most flavoursome part on top of being rich in nutrients and when properly utilised and paired with the right spirit can deliver brilliant flavour combinations”, he explains, pointing to the oranges The Conduit team use to make vinaigrette or the Jerusalem artichoke skin used to make puree. “The peels of these items contain some great essential oils which offer a true explosion of aromas and it would be a shame to miss out on these”, he says.

Start simple

Unleash your imagination and creativity just as you would do when cooking, he adds. “Creating cocktails using otherwise discarded ingredients can be easily achievable for cocktail lovers at home, as well as bartenders and drinks enthusiasts,” Pintus continues. “Try, mix and taste, and you’ll be surprised at what you can create – the key is to start simple, and work from there”.

If you’re ready to get stirring, try the following recipes out for size. It’s what Attenborough would want.

Patron Salt of the Earth

Salt of the Earth

Ingredients: 20ml Patrón Añejo, 5 dashes coffee grounds solution*, 40ml amontillado sherry, 2 dashes orange blossom, 10ml Agave water
Method: stir and serve over a cube of ice in a coupette glass.

*Coffee ground solution: blend salt with leftover coffee grounds and vanilla pods, put in a jar and leave 24h to infuse. Add 20% boiling water to dissolve salt, filter and you will obtain the saline coffee solution.

Patrón Orangerie cocktail

Orangerie

Ingredients: 30ml Patrón Silver, 30ml blood orange peels sherbet*, 20ml fino sherry, 10ml saffron syrup
Method: shake all ingredients and serve in a chilled flute.

*Blood orange peels sherbet: Infuse blood orange peels and squeezed orange juice leftovers with sugar for 24h. Add water and the liquid and filter the product to obtain this sweet and sour sherbet.

Earth Apple

Ingredients: 20ml Patrón Silver, 45ml Jerusalem artichoke skins-infused vermouth*, 10ml Luxardo Bitter Bianco, 10ml of milk whey*
Method: stir and serve over an ice chunk in an old-fashioned glass.

*Leftover Jerusalem artichokes skins are added to Martini Ambrato for 5h to infuse the vermouth. Heated milk left unused for cappuccinos is heated up again, vinegar is added to separate lactose and the remaining liquid used to convey roundness and acidity to the cocktail.

Patrón’s Cocktails with a Conscience will take place at The Conduit in Mayfair on Wednesday 24 April from 7pm – 10.30pm. Tickets cost £55 and include a welcome drink and canapés, cocktail masterclass, three-course dinner and paired cocktails. Buy yours here.

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