Patrón City Lights

Difford's Guide

Ingredients

Barware

Highball (max 10oz/300ml)
Measuring jigger

Bartender

Patrón City Lights image

Garnish:

Pear slice

How to make:

POUR all ingredients into ice-filled glass and TOP with soda.

Nathan uses salted Peychaud's Bitters which he makes with Maldon salt (10g of Maldon salt to one bottle of Peychaud's Bitters).

1 16 fl oz Patrón Reposado tequila
12 fl oz Kamm & Sons
1 fl oz Pressed pear juice
12 fl oz Freshly squeezed lime juice
12 fl oz Passion fruit syrup
2 dash Peychaud's or other Creole-style bitters
Top up with Thomas Henry Soda Water
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Our comment:

Created by Nathan Shearer of Callooh Callay, for Patrón Tequila at London Cocktail Week 2016.

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