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Patrón’s Cocktails With A Conscience

May 9, 2019

Food & DrinkLifestyle | by Harry Mills

For almost a decade the issues of food waste, energy conservation and sustainability have long been hot topics among chefs, now this trend has expanded way beyond the food on our plate. Many bars have implemented small changes like offering biodegradable straws or fermenting fruit shells to make their own cordials but now, bars across the world are repurposing kitchen waste into creating great tasting cocktails!

Our first introduction to cocktails with a conscience was at The Conduit, hosted by Patrón with cocktails served by Walter Pintus, Bar Operations Manager at The Conduit. Patrón has partnered with some of the best bars in the world, in London and across Europe to showcase their sustainability practices. They have created a a variety of innovative cocktails with minimal impact, including in London: Cub, Scout and Eve.

As One of the world’s leading spirit producers, Patrón believes that the company’s growth and commitment to the environment can and should go hand in hand. The company’s green initiatives to diminish the footprint of its tequila can be measured by four key pillars: responsible farming; water use and CO2 emissions; packaging and community. From funding research in the continual production of Weber Blue Agave, the only agave recognised in the production of Tequila to developing reverse osmosis technology to recycle leftover stillage from Tequila production, reused as clean water in the distillation process.

Repurposing kitchen waste need not be challenging, Salt of the Earth is a creation that utilises left over coffee grounds. “By infusing coffee grounds with salt and vanilla for 24 hours before filtering it with boiling water, we have created a captivating saline coffee solution that pairs very well with the smoky notes of Patrón Añejo.” says Walter Pintus.

Salt of the Earth

  • 20ml Patrón Añejo
  • 5 dashes coffee grounds solution
  • 40ml amontillado sherry
  • 2 dashes orange blossom
  • 10ml agave water
  1. For the coffee ground solution, blend salt with leftover coffee grounds and vanilla pods, put in a jar and leave 24 hours to infuse. Add 20% boiling water to dissolve salt, filter and you will obtain the saline coffee solution.
  2. Stir and serve over a cube of ice in a coupette glass.

Before making repurposed cocktails, Pintus encourages cocktail enthusiasts to swot up, save the skin and start simple.

For more information about Patrón tequilas and liqueurs, please visit www.patrontequila.com.

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