Restaurants›Fenix Restaurant and Bar, Manchester›Patrón El Cielo Recipe

Patrón El Cielo Recipe

Inspired by Fenix Restaurant and Bar, Manchester
Time10m
Serves1

Make Patrón El Cielo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Prepare cocktail

Chill a coupe or Nick & Nora glass by filling it with ice and setting aside.

2

In a cocktail shaker combine 2 oz Patrón Silver tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz dry curaçao and 0.25 oz Aperol.

3

If using egg white for a silky foam, add 0.5 egg white to the shaker now.

4

Dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white and integrate flavors. If not using egg white, give a quick vigorous shake for 5 seconds.

5

Add about 1 cup of ice to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and well diluted (approximately 20–25% dilution total including dry shake).

6

Dump the ice from the chilled glass and double-strain the cocktail into the glass using a fine mesh strainer over a Hawthorne or julep strainer to remove ice shards and any egg white coagulation.

Garnish

7

Express an orange zest over the cocktail by holding the zest skin-side down above the drink and giving it a firm twist to release oils; then rub the rim lightly with the peel and drop it into the drink or lay a lime wheel on the rim.

8

Serve immediately. The Patrón El Cielo presents a bright citrus-forward profile with a gentle bitter-sweet note from Aperol and a silky mouthfeel if egg white is used.