Bisou Bisou Recipe
Patron Silver, White Vermouth, Dry Curacao, Mint Leaf, Orange Cordial (2 oz)
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Ingredients
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Cocktail
Method
Cocktail
Muddle mint
In a mixing glass or shaker, add the fresh mint leaves. Gently muddle the mint using a bar muddler or the back of a spoon just enough to bruise the leaves and release aromatic oils — avoid pulverizing to prevent bitterness (about 4–6 gentle presses).
Add spirits and cordial
To the muddled mint, add 2 oz Patron Silver tequila, 0.5 oz dry vermouth, 0.5 oz dry Curaçao, and 2 oz orange cordial.
Add ice and stir/chill
Add a cup of cubed ice to the mixing glass or shaker. If you prefer a slightly more diluted, colder cocktail, stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you want a bit more aeration and chill, you may shake vigorously for 10–12 seconds (shaking will cloud the drink briefly).
Prepare serving glass
Dump the ice water from the chilled coupe/Nick & Nora and quickly strain any remaining water.
Double strain and serve
Double-strain the cocktail through a Hawthorne/mesh strainer and a fine sieve into the chilled glass to remove mint bits and small ice shards for a smooth presentation.
Garnish
Express the oils of an orange peel over the surface of the cocktail by holding the peel skin-side down and giving it a quick twist, then rub the rim lightly with the peel and drop it into the drink (or rest as a twist). Optionally, slap a small mint sprig to lightly release aroma and place it on top.