Fabio Steven Gonzalez

Fabio Steven Gonzalez image 1

Fabio Steven Gonzalez

USA

Senior Bartender at the Park Hyatt, New York, Steven has always felt passionate about helping people and making them feel better.

Steven's cocktail was inspired by a dish of his childhood in Colombia that brings back sweet memories of togetherness: his mum's passion fruit mousse dessert, which consisted of condensed milk, passion fruit juice, and Ducales crackers. Delivering an unexpected combination of passion fruit and tequila, Steven has also reworked up the flavour of Ducales crackers by fat washing Patrón Silver with clarified butter. This conveys a unique mouthfeel while the structure and essence of Patrón is still present, and the staple flavour of cooked agave is prominent. The flavour of butter is recognisable on the palate with the addition of a Maldon salt rim to the glass for sapidity. Grated nutmeg adds nuttiness but also add to the aromatics of the cocktail. The addition of Amontillado brings some salinity, oxidation, raisins, woodiness, and nutty aromas that are a heavenly complement to the other ingredients.

The name of the cocktail "La Ultima Cita," (aka the last peak/summit) both stands for one of Steven's mum's favourite songs and the decision to consider his participation in the Patrón Perfectionists as his last competition before the arrival of his son. The combination of butterfat washed Patrón Silver tequila, amontillado sherry, condensed milk, passion fruit puree results in a buttery, salty, creamy, and fruity flavour mix the right amount of brightness and citrus to make you keep going back for another sip while hitting all the profiles you expect from a simply perfect cocktail.

Winning cocktail: La Ultima Cita

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1 1/2 oz Butter Fat Washed Patrón Silver
3/4 oz Amontillado Sherry (preferably Lustau Escuadrilla)
1 oz Condensed Milk
1/2 oz Lime Juice (freshly squeezed)
1/2 oz Passion Fruit Puree (preferably unsweetened Boiron puree)
Salt (to rim the glass - preferably Maldon salt)
Nutmeg (grated on top)
2 oz Clarified Butter (fat washed Tequila - preferably unsalted Land O Lakes butter)

METHOD:
Jigger all ingredients into a shaker except nutmeg and salt. Add Kold Draft ice to the shaker and shake until the desired dilution has been reached (close to 8 seconds). Rim a double old-fashioned glass with Maldon salt and place a big cube in it. Double strain liquid into prepared glass, and finish it with grated nutmeg on top.

To clarify butter:
Place one stick of butter in a heat-resistant glass container, and place it inside a pot or pan with water. Turn the heat to medium and wait until the butter has melted, and the milk solids and water have separated from the fat. Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour out clear yellow liquid through a fine strainer, leaving behind the residue of milk solids and water. Clarifying the butter would prevent the Tequila from becoming cloudy during the fat washing process.

To butter fat wash Patrón Silver Tequila:

Add 6oz of Patrón Silver Tequila and 2oz of clarified butter in a ziplock bag. Close the bag and shake for 30 seconds. Let the mixture settle for two hours in room temperature. Once the settling time has passed, place the ziplock containing the Tequila/butter mixture in the freezer overnight. Remove the bag from the freezer and strain through a coffee filter or a very fine strainer into a sealable container. Keep the butter fat washed Patrón Silver Tequila in the fridge until needed.