| 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 | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 4 drop | *Special ingredient #3 (see above) |
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.
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.
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