The Italy winner and their cocktail, who'll go on to compete for a place in the Patrón Perfectionists Global Final in May 2024.
Simone Broglia started working in hospitality in his hometown, Valpolicella, near Verona, Italy, from restaurants, first, then moving to the bar sector. Looking for more opportunities and learnings, Simone moved across different venues to hone his skills, from Barcelona's Sips, back to Verona, at The Soda Jerk, where he now covers the role of Head Bartender.
Entry Challenge cocktail inspiration
I.P.A.LOMA takes inspiration from the flavours and colours that accompanied Simone during the internship I spent in Barcelona in Summer 2023. The cocktail is intended to transport those who drank his Boqueria - a red Sangria drink with the flavour of the Cerveza drunk on the Barceloneta beach - starring Patrón and the characteristic fruit notes that set Spanish markets aside. It is a drink that immerses you in a place of extraordinary produce, something that has taught Simone a less invasive approach to make Patrón and the other ingredients shine through the drink. On the glass, the symbol of the city, the almond blossom, painted white with the notes of the chutney accompanied by a yellow bumblebee symbol of the distillate and enriched by the notes of salted honey. "This is I.P.A.LOMA"
Bar: The Soda Jerk, Verona
- 45ml Patrón Reposado
- 60ml Cerveza Cordial
- 25ml Soda water
Garnish: lime and grapefruit zest, and honey salt, mango chutney salt rim.
*To make Cerveza Cordial:
The cordial is made up of 37% red plum extract (brought it to a Ph of 2.8 with malic acid) and the remainder of a 1:1 syrup of IPA beer. The beer syrup uses an IPA with a high IBU and ABV (11%) with strong notes of grapefruit. Remove the carbonation of the IPA and vacuum-pack it with the same quantity of sugar and 10g of grapefruit peel (for every 300g of sugar), then cook it for 30 minutes at 60 degrees.
Bar: Al Querto, Bassano del Grappa
- 35ml Patrón Reposado
- 50ml Sacred Cordial
- 50ml Soda Water
Garnish: Charred grapefruit slice and gusano salt rim
* To make Sacred Cordial:
Cut some grapefruit in half. Char them slightly on a barbecue. Squeeze them and keep the juice aside. Mix equal parts of sugar, squeezed grapefruit and the grapefruit juice. Add 100ml of agave syrup, 25g of citric acid and 10g of malic acid. Add 430ml of mole distillate previously made with Rotavapor. For mole distillate, let infuse 250g of mole sauce in 700ml of Ilegal mezcal for 12 hours then once in the Rotavapor bring to 35 bars and distil.
Bar: Depero, Rieti
- 40ml Patrón Reposado
- 50ml Caprese Cordial
- 90ml Soda water
Garnish: Deconstructed Tajín Paint
*To make Caprese Cordial:
500 ml Buffalo Mozzarella Water
30 gr Basil Leaves
20 gr Citric Acid
15 gr Malic Acid
[Sous vide at 45°C for 3 hours]
500 gr Cherry Tomatoes
50 gr Pink Grapefruit Peels
350 gr Sugar
0.5 gr Salt
[Sous vide at room temperature for 3 hours]
Blend both ingredients, filter with a cheese cloth and add 10% of Mezcal based on the total weight.
Bar: Il Mercante, Venezia
- 60ml Patrón Reposado
- 50ml Dark umami Cordial
- 40ml Soda water
*To make Dark umami Cordial:
Ferment miso and pink grapefruit in ochoo for 7 hours and then add agave syrup and citric acid.
Bar: Tiarè Bahia Antigua, Riccione
- 50ml Patrón Reposado
- 30ml Salty & Sour Silver Cordial
- 60ml Soda water
Garnish: grapefruit zest and Umeboshi berry, dried orange, grapefruit and lime powder.
*To make Salty & Sour Silver Cordial:
The cordial is made from an oleo saccharum consisting of 210g grapefruit peel, 10g lime peel, 8 Umeboshi berries, 4g Salt, 3g cinnamon, and 1.5gr red jalapeno vacuum-packed for 24 hours by osmosis extraction. After 24-30h you obtain 130ml of oleo saccharum, blend it with a base of Patrón Silver Tequila infused with umeboshi berries (approx 10% VOL). Add and blend with acidified water with 11gr ascorbic acid and 2.30gr malic acid per 200ml of acidified water.
Bar: Triplo, Roma
- 60ml Patrón Reposado
- 60ml 'Che è una bazza' Cordial
- Top with soda
Garnish: Parmigiano chips with balsamic vinegar glaze.
*To make 'Che è una bazza' Cordial*
Cook 250 ml of Sangiovese red wine on low heat with 35 grams of grapefruit zest, let the alcohol evaporate and slightly deglaze. Transfer the whole batch in a vacuum bag, add 25 ml of balsamic vinegar of Modena, 25 ml of vinegar glaze and the grapefruit pulp. Sous-vide cooking at 70 degrees for 2 hours. Strain the batch and add 30 ml of grapefruit juice, 15 of honey and 100 of sugar and at last 6 grams of citric acid
Bar: Mag, Milan
- 50ml Patrón Reposado
- 70ml Marhaba Cordial
- 30ml Soda water
Garnish: Couscous nachos, spicy paprika gel and coriander and spices rim.
*To make Marhaba Cordial*
Make an infusion of green tea and mint water. Make an oleo saccharum by cooking 70g of grapefruit peel, 10g of cinnamon, 5g liquorice, 300g white sugar in a roner for 1h at 60 degrees. Combine 2 parts of oleo saccharum with 1 part of infusion. Add to the total 5% citric acid and 2% malic acid.
Bar: Unseen, Milano
- 50ml Patrón Reposado
- 10ml Asian spicy grapefruit
- 140ml Soda water
*To make the Asian spicy grapefruit Cordial
350ml agave syrup
7.5g citric acid
7.5g malic acid
7.5g tartaric acid
5g salt
10g Dry grapefruit zest
5g Szechuan
5g Jasmine
5g Hibiscus
Cook all ingredients sous vide and then filter.
Bar: Cinquanta, Pagani
- 30ml Patrón Reposado
- 60ml Colosseum Cordial
- 60ml Soda water
Garnish: charred pink grapefruit wedge, and pink grapefruit ash for rim.
*To make Colosseum Cordial
Colosseum cordial made of 1-part Pink grapefruit Beermouth and 1-part Tortillas Nixtamal Tequila Patrón Silver.
1/2 Pink grapefruit Beermouth:
1000 gr of Lager Style Beer
25 gr of fresh Pink Grapefruit peel
10 gr of dry Orange peel
8 gr of dry Lemon peel
5 gr of Burdock Roots
7 gr of Wormwood
4 gr of Dandelion Roots
100 gr of Sugar
Put all ingredients in a vacuum bag and cook for 1 hour at 55 C.Cool down the liquid and strain through a cloth. For every 30 ml of Beermouth, add 20 ml of fresh pink grapefruit juice and 10 ml of 2:1 sugar syrup.
1/2 Tortillas Nixtamal Tequila Patrón Silver:
200 gr of Tequila Patrón Silver
20 gr of Unsalted Butter
50 gr of Tortillas
In a pan melt the butter until is slighty brown and add tortillas in it. Let them cook for 5 minutes and add Patrón Silver. Let infuse for 2 hours and strain it through a cloth. Put the liquid in the freezer until the butter is solidified and strain the liquid through a coffee filter.
Bar: Scotto Jonno, Napoli
- 40ml Patrón Reposado
- 80ml 'Only pasta' Cordial
- 10ml Soda water
Garnish: toasted sesame oil flavored with ember cooked tomato, crispy basil , frozen parmigiano water.
*To make 'Only pasta' Cordial
Only pasta cordial blends: toasted pasta and bread broth, pasta wine from pasta amazake, toasted pasta koji syrup. For the broth, overcook pasta over time until it starts to break in the water. Put the pasta and a bit of bread in the oven at 230° C until everything is well toasted. Put the toasted pasta and bread in boiling water in 1:1 ratio for ⅗ minutes. Filter with a cloth. For the pasta wine: inoculate cooked pasta with aspergillus oryzae, when koji is ready mix it with simple cooked pasta, add water, blend everything and cook, then filter with a cheesecloth. Now the amazake is ready, let it ferment with yeasts for 3 to 4 weeks. Filter in a chemex. For the pasta koji syrup, start a koji as for the wine. When ready, cook it in an oven at 230°C until it's very well toasted, let it infuse in hot simple syrup.
Patrón Silver is a blend of two very differently produced triple distilled tequilas - one made using a traditional tahona and fermented with agave fibres,
Patrón Reposado comprises two very different 100% agave triple distilled tequilas - one made using a traditional tahona and fermented with agave fibres,
Patrón Añejo is a blend of two very differently produced triple distilled 100% agave tequilas - one made using a traditional Tahona and fermented with
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