Patrón El Alto Reposado

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

In a large skillet, combine the Marguet Sapience 1er Cru Extra Brut 2017 (750 ml), granulated sugar (0.5 cup), lemon zest (2 strips), cinnamon stick (1), and vanilla extract (0.25 tsp). Bring to a gentle simmer over medium heat until sugar dissolves.

Gently peel, core, and halve the pears; place them into the simmering liquid cut-side down.

Poach the pears until tender but still hold their shape, about 12-15 minutes, turning once halfway.

Using a slotted spoon, remove pears and set aside. Increase the heat and reduce the poaching liquid to a thick syrup, about 15-20 minutes.

Return pears to the pan to glaze briefly, then transfer to serving plates. Spoon some syrup over each pear.

Preheat oven to 350°F (175°C). In a bowl, mix brioche crumbs with melted butter, granulated sugar, and ground cinnamon until crumbs are evenly coated.

Spread the crumb mixture on a parchment-lined baking sheet and bake until golden and crisp, about 8-10 minutes. Let cool to crumble texture.

In a small saucepan, heat the milk just to a simmer.

Whisk the egg yolks with sugar in a heatproof bowl until pale.

Slowly whisk a ladle of hot milk into the yolks to temper, then return the mixture to the saucepan.

Cook over low heat, whisking constantly, until the cream thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla, strain if desired, and chill until serving.

Pears, ripe, peeled, halved and cored

Marguet Sapience 1er Cru Extra Brut 2017 (for poaching)

Granulated sugar

Lemon zest strips

Cinnamon stick

Vanilla extract

Brioche crumbs

Unsalted butter, melted

Ground cinnamon

Milk

Egg yolks

Marguet 'Sapience' 1er Cru Extra Brut 2017

Mas de Daumas Gassac, Pays de l'Herault IGP, Languedoc

Domaine Comte Abbatucci 'Cuvée Collection-Général de la Révolution', Ajaccio 2006

Domaine Huet 'Le Haut Lieu' Demi-Sec, Vouvray

Domaine Huet 'Le Haut Lieu' Sec, Vouvray

Domaine Huet 'Clos du Bourg' Sec, Vouvray

Domaine Cailbourdin 'Les Cris', Pouilly-Fumé

Make Marguet 'Sapience' 1er Cru Extra Brut 2017 Recipe in just 1h 15m. Meunier, Pinot Noir

Marguet 'sapience' 1er Cru Extra Brut 2017 Recipe

Descriptors

Tasting Notes

Food Pairings

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