Posted on | August 28, 2014
Written by | BevNetwork
Members of the local Southern sales force headed to Williamsburg, Brooklyn on July 28th to sample the latest Patrón innovation: Tequila made using the classical tahona process. The tahona, a giant two-ton wheel hand-carved from solid volcanic rock (roca), slowly crushes the cooked agave, introducing the agave fibers, not just agave juice, into fermentation and distillation. Later, trade and guests were treated to bites and Roca Patrón cocktails created by top New York bartenders.
1 1/2 oz. Roca Patron Reposado
3/4 oz. dark maple syrup
1 oz. Fresh pineapple juice.
1 egg white.
Combine in a mixing glass with ice, shake and strain into a chilled coupe glass. Garnish with a pineapple or fresh mint leaf.
‘Seven Spanish Angels’
By Josh Mazza
2 oz Roca Patron Anejo
1/2 oz Cacao Nib infused Ancho Reyes liqueur
2 dashes Fee Brothers Aztec chocolate bitters
2 drops Saline solution
Mango and Pedro Ximenez Sherry crystals
Stirred. Served in a double old fashioned over a large cube with the dehydrated mango and PX Sherry crystals as a rim.