The Germany, Austria and Switzerland winner and their cocktail, who'll go on to compete for a place in the Patrón Perfectionists Global Final in May 2024.
With more than 15 years of experience as a bartender, Frederik Schefferski brings a lot of knowledge and creativity to the table. Over the last decade he worked for renowned bars such as Spirits and Roomers. Currently based in Hamburg, Germany, he stirs up the cocktail program of Thai kitchen and bar JING JING.
Entry Challenge cocktail inspiration
The inspiration of the PEACE LOVE PALOMA is a traditional dish served in the brewery houses in Cologne, Germany. It is called "Stief Riess Met Caniel"and is basically rice pudding with cinnamon. Usually one orders it but everyone on the table gets a spoon and it is shared.
Bar: Jing Jing, Hamburg
- 40ml Patrón Reposado
- 70ml Salted Rice Cordial
- 60ml Soda water
*To make home-made cordial:
Salted rice syrup:
- 200g jasmine rice
- 2 cinnamon sticks
- 5 pandan leaves
- 800g sugar
- 25g salt
- 1000g coconut water
Acid Blend:
- 75g Citric Acid
- 25g Malic Acid
- 2000g Water
Pink grapefruit juice freshly pressed.
Roast the rice in a pan on medium heat until brown. Roughly chop the pandan leaves and combine all the ingredients in vacuum bag, seal it and leave it in a water bath for three hours at 72 degrees Celsius. Let cool and filter. Measure 300ml grapefruit juice, 300ml roasted rice syrup and 100ml acid blend and combine in a bottle.
Bar: Collab Bar, Hamburg
- 40ml Patrón Reposado
- 54ml Maroni/Ginger
- 40ml Soda Water
* To make the home-made cordial:
Make an oleo saccharum out of the zests of 4 grapefruits and 200g sugar. Let it rest for three days, and then cook it into a cordial using 200ml water and 1 teaspoon of citric acid. Now, cook the chestnut (maroni) and ginger syrup, using: 200g cooked chestnuts, 200g sugar, 200 ml water, 15g ginger. Cook until boiling, then at low heat for 30 mins, taking the ginger out after 10 mins. After the mix has cooled down, filter everything and mix it together. For one cocktail, measurements are:
- 12 ml Grapefruit Cordial starter
- 12 ml Chestnut-sirup
- 30 ml purple-leaf plum juice
- 4 drops of salt solution (10%)
Bar: Coeur Tagesbar, Munich
- 40ml Patrón Reposado
- 40ml Gazpacho Cordial
- 100ml Soda water
*To make home-made cordial:
Press fresh red bell pepper, celery, cucumber, tomatoes and grapefruit separately. Keep the leftovers of the peppers for the salt rim.
Ingredients:
400ml paprika juice
200ml tomato juice
200ml celery juice
200ml cucumber juice
150ml grapefruit juice
20ml balsamic vinegar
250ml Verjus
350grams of white cane sugar.
Bar: Truffle Pig Bar, Berlin
- 45ml Patrón Reposado
- 45ml Berlin Calling Cordial
- 60ml Soda water
*To make home-made cordial:
Peel and juice enough Pink Grapefruit to get 1 litre of juice and put the peels into a vacuum bag with 1 kg of sugar, in order to make a grapefruit oleo saccharum. Then put the Grapefruit juice in a blender together with 60 grams of fresh Dill and blend until smooth, letting then the whole mix to infuse at room temperature for 4 Hours. Clarify the mixture to give a better texture, look and enhance the carbonation in the final drink. Press enough limes to get 333 ml of juice, put it into a pot on top of a stove at 80 C and add 2.6 grams of Agar Agar, then mix it with a bar spoon until the powder is completely dissolved. Add 1 Litre of the previously squeezed Grapefruit juice and give it a final stir, before putting it then into an Airtight container and into a freezer for 24 Hours. Then, take out the container and filter the content trough a cheese cloth while it melts. Once Grapefruit and Dill juice clarified, add 350 grams of the Oleo Saccharum made before and let the sugar dissolve. Adjust the syrup with 1% by volume of citric acid and 1% of malic acid, get a vacuum bag and put 10 grams of fresh mint and 1 litre of cordial. Vacuum seal the bag, put into a freezer for 24 Hours in order to do an infusion. Then, defrost and strain the mixture. Compose the final cordial by calculating that every serve should contain 45 ml, so mix 33 ml of the grapefruit, dill and mint cordial with 10 ml of Martini Bitter, 2 ml of a cucumber distillate, 2 dashes of a 20% salt solution and 2 dashes of Grapefruit bitters. Repeat this on a bigger scale and bottle the whole cordial. The salt solution is Made by dissolving 20 g of fine salt in 80 g of hot water.
Bar: Grid Bar, Köln
- 40ml Patrón Reposado
- 80ml Grapefruit and pineapple Tepache Cordia
- 30ml Soda water
*To make home-made cordial:
The cordial is prepared with 100ml grapefruit juice, 400g sugar, and 1l water, 15g citric acid, 6g malic acid, to which grapefruit peels and a bit of pulp are added.
Add tepache to the cordial. To make the tepache, ferment the shells of 1 pineapple together with 3l of water and 500g of sugar. Add 3 pieces of cinnamon, 3 cloves, 5 pieces of pepper and 4 pieces of star anise and ferment for a week.
Bar: Botanic District, Hamburg
- 50ml Patrón Reposado
- 45ml Umami Grapefruit
- 125ml Soda water
*To make home-made cordial:
Ingredients:
- 200 ml grapefruit juice
- 100 ml lime juice
- 14 lime zests
- 28 grapefruit zests
- 50 ml fermented grapefruit liquid (please see recipe for garnish)
- 30 g reduced beer yeast essence*
- 250 g raw sugar
In a 10 x 10 cm wide and 5 cm tall container layer a bed of sugar thinly and evenly, zest the grapefruits and limes without any pith over the sugar. Make sure all the essential oils of the citrus get sucked up by the sugar. Layer sugar thinly on top of your zests and cover with the remaining zests once more. End with a thin layer of sugar. Cover with a lid. Let this mix of sugar and zests turn into an Oleo Saccharum overnight (24h). Put the zested citrus fruits into the fridge until the next day. When the sugar is completely melted by the oils of the citrus fruits the following day, juice the remaining citrus fruits. Combine 200 ml grapefruit juice, 100 ml lime juice and 50 ml of fermented grapefruit liquid (see recipe garnish) in a big pot together with the sugar-zest-blend and simmer at low temperature (do not boil) for about 20 minutes. Strain the mix, discard the zests. Add 30 g of reduced beer yeast essence*
Bottle, label and refrigerate the "Umami Grapefruit Cordial".
*I used the leftover yeast from my local brewery Ratsherrn in Hamburg; I cooked 250 ml of the liquid on the stove on medium temperature until smooth in texture, spiced it with 2 dashes of soy sauce, 2 cloves of black garlic and 8 eucalyptus leaves. Before I combined 30 g of this essence with the cordial, I let the reduction sit for 5 hours, then filtered it.
Bar: The Bank, Wien
- 55ml Patrón Reposado
- 50ml Vienna Cordial
- 100ml Soda water
*To make home-made cordial:
Vienna cordial made of lacto fermented apricots* and cordial*
*Lacto fermented cordial: Remove the pits of the apricots and weigh the apricots add 2% non-iodised salt of the weight of the apricots and mix well. Ferment for 4 days in a vacuum bag until desired taste.
*Cordial: In a vacuum bag add:
750ml Weingut Rotes Haus wine
250g Lacto fermented apricots
1 Zest of grapefruit graded with the microplate
400g Sugar
15g Citric acid
4,5g Malic acid
Seal and sous vide for 2 hours at 65 degrees Celsius. Blend and filter out all the solids and store in the fridge until needed.
Bar: Crapule Club, Fribourg, Switzerland
- 45ml Patrón Reposado
- 70ml Malaysia mix
- 40ml Soda water
*To make home-made cordial:
The cordial 'Malaysia mix' starts with a grapefruit lacto fermentation. Cut two grapefruits into quarters without detaching them and pour a teaspoon of salt into the heart of each grapefruit before placing them in an airtight jar. Cover with a litre of water and seal for a week. Then, filter your lacto fermentation and keep the water to transform it into syrup - for 1 litre of water add 1kg of sugar and boil until the sugar dissolves. Once your syrup is ready you can prepare the cordial based on your grapefruit fermentation syrup. In a container add 200 ml of your grapefruit fermentation syrup, 200 ml of coconut milk, 100 ml of vanilla-infused coconut water, 100 ml of whole milk and 300 ml of super grapefruit juice. Leave for two hours then filter with a double coffee filter for 24 hours (milk punch method for a clarified cordial that is silkier in the mouth).
Bar: Baurs Zurich
- 45ml Patrón Reposado
- 40ml Evergreen Cordial
- 120ml Soda water
*To make home-made cordial:
Use a scented honey such as Millefiori or Miele di Fiori d'Arancio. Create a honey mix 1:1 and thae a lacto-fermented honey infused red pepper, wild fennel and grapefruit, using:
375 g water
375g honey
150g red pepper
50g wild fennel
150g Pink Grapefruit
20g non-iodic salt
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
All editorial and photography on this website is copyright protected
© Odd Firm of Sin 2025