Patrón Perfectionists 2024 Israel Finalists

Ruby Roo

Ruby is a 27-year-old mixology dynamo from Haifa, slinging drinks by night at Vesper Cocktail Bar and nourishing the next generation of bartenders by day as manager at Zman Amiti bartender school. Ruby's biggest thrill is seeing her students succeed in the bar scene. "I'm here because I love Patrón's community-it reflects my values perfectly. A stage for industry mavericks who share my passion for the art of the bar. Join me as I shake things up in the world of mixology!"

Entry Challenge cocktail inspiration
Jerusalem is Ruby's hometown and the source of her inspiration for this cocktail. Infused with the timeless ingredients of the city and the values of Paloma (dove), it celebrates connection across cultures. Combining Patrón's flavours with olives, grapefruit branches, and spices like clove and Persian lemon, it's a unique blend meant to unite and create.

Ruby's Paloma de la Paz

Bar: Vesper Bar
- 45ml Patrón Reposado
- 30ml Grapefruit branches and olive oil*
- 120ml Sparkling water

Garnish: Olive leaves

*Home-made cordial recipe:
Wash Patrón Silver with high-quality Jerusalem olive oil as a base for the cordial. Filter out the olive oil. Clean and dry grapefruit branches. Add water, Patrón Silver, olives, grapefruit branch, clove, sugar, and citric acid in a pot on low heat. When everything is ready, pour into a highball glass with Patrón Reposado, top with soda, and add a few splashes of saltwater garnishing with a Persian lemon.

Other finalists

Sagi Hadad's Suitcase from home

Bar: Josephine Baker
- 60ml Patrón Reposado
- 45ml Golden Road cordial
- 60ml Soda water

Garnish: Pickled grapefruit salt

* Home-made cordial recipe:
In a syrup of 1:1 of water and sugar, add a 150g of hawij for coffee until it boils and strain with cheesecloth. Melt 200g of "Samneh" smoked pure butter and fat wash the syrup. In a syrup made of 1:1 of water and sugar, add 4 medium grapefruit (pills and flash only) until it boils and add 500 ml of this to the fat washed hawij cordial. Add 660ml lime. Pass through a cheesecloth all the final cordial to make a smooth clean cordial.

Daniel Tsitsuashvili's Peace & Joy

Bar: Fantastic Bar
- 50ml Patrón Reposado
- 80ml Tblisuri cordial*
- 60ml Soda water

Garnish: flax string wrapped around the cup with a pitchfork made of a Cava cork's cage and bay leaf.

* Home-made cordial recipe:
With a 1:1 ratio, make a syrup with Khmeli Suneli, a Georgian mix of herbs made Tbilisi style: saffron, coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (utskho suneli), bay leaf, mint, flaxweed and marigold. Blend this syrup with Adjica – a spicy sauce of tomatoes, red peppers, garlic, chilli and salt - and add grapefruit juice reduced with Cava in (4:1 ratio and add a bay leaf).

Ido Solomon's Camino De Cítrico

Bar: Liquidium
- 45ml Patrón Reposado
- 90ml Oaxacan Grapefruit Cordial*
- 60ml Soda water

Garnish: Grapefruit tree salts (salts made from: bark, leaf, peel, juice of the grapefruit tree)

* Home-made cordial recipe:
In a vaccum bag, put 250 gr of white sugar with 250 gr of grapefruit peels. Seal it, and let it sit for 24 hours. Open the bag and mix the liquid with 250 ml of Des Songs tea (Oolong with dehydrated lemon peels, lavender, safflower, mallow). The tea won't be at boiling temperature but cooled to 60 degrees not to ruin the grapefruit peels. After combining together and dissolving all the sugar, add 50ml of lactic acid solution (10%) and 4 ml of saline solution (20%). Mix with 105ml of HM black bean milk* and filter the while cordial through coffee filter. Once it becomes crystal clear, bottle and label it.

HM Black bean milk:
Steep 60 gr of black beans in water overnight (after night discard the steeping water). Then put in a thermomix adding 0.5gr salt and 500ml water. Blend in the thermomix for 1.5 minutes at speed 10. It's important not to strain the liquid from curds & solids but rather mix them together as they will act as small filters in the filtration process.

Maromy Marom's Mediterranean Paloma

Bar: Mizumi
- 45ml Patrón Reposado
- 30ml Mediterranean Citrus Cordial*
- 60ml Soda water

Garnish: Salted grapefruit spheres

* Home-made cordial recipe:
Ingredients:
Zest from one orange
Zest from one lemon
Zest from one grapefruit
1/4 cup honey
1/4 cup water
1 small sprig of fresh rosemary or thyme (about 3-4 inches long)
A pinch of sea salt

Combine the zests of orange, lemon and grapefruit, honey, water, a small sprig of fresh rosemary or thyme, and a pinch of sea salt in a saucepan. Simmer over low heat for 10-15 minutes to infuse the flavours. Strain the cordial into a glass bottle and let it cool. This cordial captures the aromatic and herbal essence of the Mediterranean region.

Mor Rabi's A Day At The Port

Bar: Bushwick
- 45ml Patrón Reposado
- 30ml Grape Fruit-Salty Olives-Anis Star*
- 90ml Soda water

Garnish: Blue Salt

* Home-made cordial recipe:
Infuse fresh grapefruit, Greek black salty olives and anis stars with sugar, tartaric and ascorbic acid. Then clarify the mix through coffee filter.

Tal Kogn's Acquired Taste

Bar: Bushwick
- 45ml Patrón Reposado
- 30ml Grapefruit and Mosaic hops cordial* & Lemon syrup
- 30ml Soda water

Garnish: Purple Kalamata olives infused with pale lager beer

* Home-made cordial recipe:
Cordial:
250ml grapefruit juice
5.8g citric acid
3.5g malic acid
0.5g salt
Cook for 20 minutes at 65 degrees Celsius and let it rest. Add 83g of sugar.

Lemon syrup:
Chopped garlic
Copped ginger
Corn oil
Water
Squeezed lemon juice
sugar
salt
Cornflour
Pour 15 ml of syrup into the cordial. Mix to one batch.

Yotam Gueta's Nothing but Everything

Bar: TYO
- 45ml Patrón Reposado
- 45ml Maputo cordial*
- 60ml Soda water

Garnish: Dry papaya

* Home-made cordial recipe:
Freshly squeezed papaya, grapefruit leaves, coconut cream and tangerine peels
750 gr of fresh papaya
50 ml coconut cream
50 gr tangerine peels
5 grapefruit leaves
500 ml simple syrup

Yuval Rays's Hamama

Bar: Zalame
- 45ml Patrón Reposado
- 45ml Grapefruit cherry tomatoes cordial*
- 90ml Soda water

Garnish: Dehydrated cherry tomato

* Home-made cordial recipe:
Add two parts of split cherry tomatoes to one part of sugar and heat in a saucepan to create a reduction. Then, in a blander add two parts of grapefruit juice, two parts of uncooked halved cherry tomatoes, and 10ml of 80% lactic acid, and a sprinkle of salt. After blending, freeze, and strain through a coffee filter to create a clarified cordial.