Patrón Yellow Submarine

Difford's Guide

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Serve in a

Rocks glass

Garnish:

Yellow beet pickles.

How to make:

Special Ingredient #1 - Yellow Juice
2 part yellow beetroot to 1 part yellow bell pepper and 1 part yellow tomato

Special Ingredient #2 - Pepper Falernum
1 chile de arbol
1 jalapeno
1 bottle Velvet Falernum

Coarsely chop 1 chile de arbol and 1 jalapeno and infuse with a bottle of velvet falernum for 3 days. Strain and re-bottle.

Special Ingredient #3 - Pink Saline Solution
Combine 5 parts water to 1 part Himalayan pink salt. Stir to dissolve and store in a dropper bottle.

Rim a rocks glass with fine ground dried parsley and Himalayan salt. ADD all the ingredients to a cocktail shaker, SHAKE vigorously with ice and STRAIN into the glass with ice. Garnish with yellow beet pickles.

1 1/3 fl oz Patrón Silver blanco tequila
1 1/6 fl oz *Special ingredient #1 (see above)
2/3 fl oz Lime juice (freshly squeezed)
1/2 fl oz *Special ingredient #2 (see above)
1/2 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
4 drop *Special ingredient #3 (see above)
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History:

Created by Gui Jaroschy for Patrón Tequila at London Cocktail Week 2016.

Gui Jaroschy is the Bars Director for Freehand Hotel and Bar Lab overseeing bar operations and culture for Broken Shaker Miami Beach, 27 Restaurant, Broken Shaker Chicago, The Anderson and soon to open Rudolph’s Bar and Tea and Broken Shaker Los Angeles.

Nutrition:

There are approximately 139 calories in one serving of Patrón Yellow Submarine.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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