Choyita
By Jose Arturo Romero Venegas
Patrón Perfectionist winner 2017, Guadalajara
Serve in a
Coupe glass
Garnish:
Cinnamon (powder)
How to make:
Garnish a chilled coupe glass with enough cinnamon powder to cover 1/3 of your glass. Shake all ingredients except for bitters and cinnamon. Double strain into your coupe glass. Add 3 drops of angostura or other aromatic bitters.
| 60 ml | Patrón Silver blanco tequila |
| 15 ml | Patrón Citrónge Extra Fine Orange Liqueur |
| 15 ml | Sake |
| 22.5 ml | Lime juice (freshly squeezed) |
| 20 ml | Giffard Coconut syrup |
| 1 pinch | Salt |
| 3 drop | Angostura or other aromatic bitters |
Origin:
When we talk about Mexico, its cuisine and its ingredients, it is such a large country that it is very rich in contrasts. I am José Arturo Romero and I live in the Baja peninsula, where the desert meets the pacific ocean. In this surf paradise we reinterpret traditional Mexican, and flip it on its head with Asian influenced techniques. Choyita is exactly that, inspired on a tropical coconut horchata. It is Mexican tradition and folklore reinterpreted in a modern way with flavours from the pacific.
