Yellow Submarine

Difford’s Guide
Discerning Drinkers (1 ratings)

Serve in a Rocks glass

Ingredients:
1 13 oz Patrón Silver blanco tequila
1 16 oz *Special ingredient #1 (see above)
23 oz Lime juice (freshly squeezed)
12 oz *Special ingredient #2 (see above)
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
4 drop *Special ingredient #3 (see above)
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Rim glass with fine ground dried parsley and Himalayan salt. Garnish with yellow beet pickles.

How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass. Special Ingredient #1 - Yellow Juice with 2 parts yellow beetroot to 1 part yellow bell pepper and 1 part yellow tomato Special Ingredient #2 - Pepper Falernum made with 1 chile de arbol, 1 jalapeno and 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.

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History:

Created in 2016 by Gui Jaroschy, Bars Director for Freehand Hotel and Bar Lab for Patrón Tequila at London Cocktail Week.

Nutrition:

One serving of Yellow Submarine contains 140 calories

Alcohol content:

  • 0.8 standard drinks
  • 9.4% alc./vol. (9.4° proof)
  • 11.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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