Please welcome us in congratulating the 2023 – 2024 Global PATRÓN Perfectionist Finalists below! Stay tuned to Academia Patron’s digital and social channels as we get to know each of the Global Finalists, the mentors, and to learn a little bit more about what the global finalists should expect as they make their way to Mexico.

As we congratulate this group of bartenders, we reflect on just how far we’ve come. What began with educational opportunities and recipe submissions from around the world has continued to evolve, leading us to this pivotal point in the program and our PATRÓN Perfectionists’ journey.

This new class of PATRÓN Perfectionists global finalists embodies the spirit of creativity that will allow them to thrive as they represent their country on the global stage. We look forward to what is to come! 

IBERIA: Spain & Portugal

Name: Michel Alves

Bar: Collage

City: Barcelona 

Handle: @michelalves_

My city of inspiration is Puerto Vallarta (Mexico), where I lived for four months in 2019. Puerto Vallarta, for me, is three things: gastronomy, nature, and human warmth; and I wanted to represent these three components through Hogar. First of all, I remember walking along the boardwalk eating chopped mangos, and drinking aguas frescas, like the one in Jamaica. All this, depending on where I was, breathing the sea breeze or the humid mountain air, reflected through the air of salt (which, in turn, emulates the foam of the sea) and the aroma of cedar, a typical tree of the city. Finally, and most importantly, I wanted to commemorate all those who welcomed me through a coaster full of photographs together, because they are not only the pillar of the city, but also that of my cocktail, because Home would not exist without them. 

Cocktail: Hogar

50ml Patrón Reposado

50ml Mango Cordial* 

50ml Grapefruit and Hibiscus Enzyme 

30ml Soda

*Mango, Grapefruit and Hibiscus Cordial:

-Vacuum pack a mango with a solution of 5% of its weight of pectinase, and a grapefruit with a solution of 5% of its weight of pectinase and naringinase enzyme

- both fruits with their pulp and skin. Leave them in the fridge for 24 hours, then grind them with turmix and freeze both purees. Clarify with a paper filter and cold for 12 hours. Finally, for the composition of the cordial, mix 200 grams of mango water, 120 grams of grapefruit water, 160 grams of sugar, 16 grams of citric acid, and 2 grams of salt. Add 4 grams of dehydrated hibiscus and leave to marinate for 25 minutes, then filter.

Name: Josh Hendricks

Bar: Fable

City: Cape Town

Handle: @thebitterslinger

Cocktail: Eventide

50ml Patrón Reposado

30ml Melting Pot Cordial*

150ml Soda

*Melting Pot Cordial:

150g Fresh Grapefruit Zest

120g White Sugar

100g Palm Sugar

15g Makrut Lime Leaf

30g Dried Galangal

40g Num Num Berry

10g Hibiscus

1g Madagascar Vanilla Bean

5g Timut Pepper

450g cryo-concentrated grapefruit juice (brix level 15%)

-Combine all the above ingredients into a bag and vacuum seal. Sous vide at 60 Celsius for 5 hours. 

-Place in an ice bath before opening vacuum vacuum-sealed bag. Strain syrup through a cheesecloth. Add 10g citric acid for every 250ml syrup. 

-Bottle and store in the fridge.

UAE

Name: Mauro Cortese

Bar: Mayabay

City: Dubai

Handle: @mauro_cortese_87

Introducing ​“Caffè Cortese,” a Paloma crafted for the Patrón Perfectionist Challenge. Inspired by my barista days in Naples before becoming a professional bartender, it encapsulates the essence of shared moments. Patrón Reposado, aged to perfection, embraces the warmth of camaraderie. Sospeso Cordial, a symphony of coffee and grapefruit, mirrors the diverse conversations of that Neapolitan café. The addition of salted caramel soda infuses effervescence, a nod to the lively gatherings. Each sip is a nostalgic journey, where coffee, croissants, and community intertwined. Caffè Cortese, a testament to the perfectionist pursuit, invites you to savor the flavors of Naples and the art of togetherness in a glass.

Cocktail: Palomma

40ml Patrón Reposado

30ml Sospeso Cordial*

30ml Soda Water

*Sospeso Cordial

300ml Grapefruit Juice

50g Spent Coffee (80% arabica 20% robusta)

3g Citric Acid

30ml Organic Agave

275 Joules Chitosan

400 Joules Pectinase

The process of chitosan and pectinase helps to remove all the particles from the clarification step but loses a very minimal part of the taste.

Note: Sous vide at 36°C for 40 minutes. Centrifuge for 30 minutes at 4000 rpm.

Use a V60 coffee filter.

UK

Name: Nathan Price

Bar: Burnt Milk Hotel

City: Liverpool

Handle: @nayprice_

Lisbon. My favorite city.

I’ve made countless memories, had beautiful experiences that will stay with me for life, and consumed some of the best food and drink of my life in Lisbon. This is why it’s the inspiration behind Ulyssippo.
Food and drink are what I love, so what better way than to combine the two most iconic parts of Lisbon’s eating and drinking culture in this Paloma twist: Pasteis de Nata and Ginjinha.
Double cream, a key ingredient in the custard of Pasteis de Nata, and Morello cherries, the main part of Ginjinha, make up my cordial alongside, of course, grapefruit. The result is a delicious blend of creamy, sweet, sour, and bitter flavors that are well-balanced but don’t stray too far from a classic Paloma. Lisbon and Mexico in a glass.

Cocktail: Ulyssippo

40ml Patrón Reposado

50ml Clarified Morello, Cream and Grapefruit Cordial*

100ml Soda

*Clarified Morello, Cream and Grapefruit Cordial:

-Cook down, muddle, and simmer 400g of pitted Morello cherries in a small amount of water. Add 300ml of 4:3 simple syrup (water to sugar), simmer for a short while, and then strain off. In a pan add the double cream, Morello syrup, and whole milk at a ratio of 3:3:2. Heat this up on medium heat and lightly simmer.

-Pour the contents of the pan into a separate vessel, then pour freshly squeezed pink grapefruit juice into the Morello cream mixture, ensuring that the grapefruit juice pours under the cream liquid. The ratio of juice to Morello cream mixture should be 4:1. Allow this to curdle for ten minutes, stirring after this time, and then strain this off through a coffee filter. After 20 minutes pour the strained liquid back into the filter and then allow the mixture to strain fully. The strained liquid is the clarified Morello cream mixture. To create the cordial, add a grapefruit oleo saccharum at a ratio of 2:1 Morello cream to oleo. For the oleo peel six pink grapefruits, remove the pith and vac pack with equal parts sugar to grapefruit peel. Allow this to sit for 24 hours as the sugar extracts the oils. Lactic acid can then be added to the cordial at 1% of the total volume. This is the Clarified Morello cream & grapefruit oleo cordial.

ISRAEL

Name: Neta Ruby

Bar: Vesper

City: Haifa

Handle: @piiiiimizot

I crafted this cocktail drawing inspiration from Jerusalem, my birthplace. Infused with the timeless recipes of the city and the values of Paloma, it celebrates connection across cultures. Combining Patron’s flavors with olives, grapefruit branches, and spices like clove and Persian lemon, it’s a unique blend meant to unite and create.

Cocktail: Paloma de la Paz

45 ml PATRÓN Reposado

*Grapefruit Branch and Olive Oil Cordial

US

Name: Ashleigh Hehmann

Bar: Accomplice Bar

City: Long Beach

Handle: @manicattackvintage

Crafted to celebrate the heart of agave, the spirit of a margarita, and the soul of Oaxaca, Sin Maíz, No Hay País pays homage to agave and maize, two deeply rooted and culturally significant plants, celebrating their rich heritage and role in Mexican culinary traditions. The name pays tribute to the non-profit group that works to raise awareness and protect native corn varieties. Similarly, Patrón’s commitment to responsibility and sustainability is also held in high regard. Each additional ingredient is there to complement the Patrón Silver and add a layer that represents a sensory memory from Oaxaca that I hold close to my heart, such as BBQing at a Palenque, visiting the Grana Cochinilla Museum, stopping at street vendors and outdoor markets, sipping on Tejuino, and the smell of smudged herbs drifting from nearby windows.

Cocktail: Sin Maíz, No Hay País

2oz Patrón Silver 

.75 oz Pasilla Ancho Chile infused Nixta Elote Liqueur 

1oz Lime juice 

.75oz Coco-corn syrup* 

3ds Mexican Mole bitters 

3 barspoon Oaxaca-style acid-adjusted orange sorbet

*Coco-Corn Syrup:

-8oz Organic Coconut Water

-8oz Fairtrade Turbinado Sugar

-1/​4t Pink Himalayan Sea Salt

-1 large Hoja Santa Leaf

-Kernels from one sweet corn

Blend coconut water and sugar until dissolved. Combine all ingredients and sous-vide at 135 degrees Fahrenheit for 1 hour. Double strain and refrigerate until ready to use.

US

Name: Joseph Arakawa

Bar: Anima by EDO

City: Las Vegas

Handle: @thatguyjoe808

Kama’aina, a child of the land of Hawaii (not Hawaiian blood), Kuleana, the privilege of responsibility bestowed to those who demonstrate readiness and worthiness. It is my Kuleana to be an ambassador of Aloha. Hawaii will forever be my favorite because it approaches life with Aloha. Respect, love, compassion, and openness to all. A true melting pot, honoring its own culture but mixing well with others was my approach to ingredient selection. Turmeric‚ adds earthiness, sous-vide gently to be apparent but let the true agave flavor of the Silver shine. A Guava cordial adding body and playing with beautiful tropical citrus notes of Patrón. Coconut oil Citrónage reinforces the body and adds secondary complexity. The Gochujang lava salt provides a hint of smoke, sweetness, umami, and spice paired with the peppery finish of Patrón and an homage to my Korean heritage that is prevalent on the island.

Cocktail: K2 Margarita

1.5oz Patrón Silver Sous Vide with Turmeric*

.5oz Coconut Fat-Washed Citrónage

.5oz Guava Cordial**

5ds 80:20 Saline Solution***

.5oz Fresh Lime Juice

.5oz Patrón Silver

5ds 20% Malic Acid Solution****

*Turmeric Sous Vide Patrón Silver:

100g of turmeric to 300g of Patrón Silver by weight. Sous vide in a water bath at

105 degrees Fahrenheit for 16 hours. Fine strain.

**Guava Cordial:

456g (11b) of guava, quartered and placed in a container. Gently press the Guava to release the juice. Cover Guava in 228g of cane sugar. Allow to sit for 16 hours at room temperature to extract. Strain off extracted syrup. Add 250g of 100-proof neutral grain spirit to the guava that was used for syrup and allow it to sit at room temperature for 12 hours. Strain and mix with the syrup that was previously extracted. Bottle and store in a fridge and use for up to 3 weeks.

***Saline Solution:

Mix by weight 80g of water and 20g of kosher salt until salt is fully dissolved.

****Malic Acid Solution:

100g of water to 20g of malic acid. Mix until malic acid is fully dissolved.

US

Name: Jesus Verde

Bar: Here Nor There

City: Austin

Handle: @jesusverde

My inspiration was the City of Bangkok! in Thailand. Thailand is a very lively city and fun city! just as a Margarita is. I first went to Bangkok 6 years ago and I fell in love with the city. The energy, the cuisine, the street vendors, the canals, the heat! is a city that calls for excitement! So for me, out of all the classic cocktails that exist, if there was one, that I would pair this city with, it would be a Margarita!

On this trip, I first tasted for the first time REAL Thai food, and it blew my mind the way all flavors harmonically collide in its cousin. there’s Sweet, there’s salty, there’s spicy, there’s sour, just as I would like a Margarita to be!

For this challenge, I was mainly inspired by the flavors of my favorite meals in Bangkok: Khao Soi (Curried Noodle Soup), Tom Kha Gai (Coconut Soup with Chicken), and one of my favorite desserts Khao Niew Mamuang (Mango with Sticky Rice).

As a Venezuelan, Coconut was always a very present flavor for me, as I would live 1.5 hours from the beach. So experiencing how Thai flavors are incorporated with the coconut, was love at first sight.

In my drink, ​“Lost in Bangkok” I used flavors that are at the core of my Thai cousin. the sweetness of the fresh coconut, which highlights those sweet notes of the tequila, like lavender, white chocolate, cinnamon, then I paired it with Lemongrass and Ginger, to accentuate the classic Lime flavor of a margarita, and last but not least and to pay homage to two more Thai flavors Market lime leaves and Curry leaves, in the form of a tincture using again Patron silver Tequila to harmoniously blend all flavors!

It’s one of my most delicious creations!

The name of the drink came easily for me as Bangkok is a very busy city with so many streets, and people, that not once, but at least FIVE times I got lost in the city! — What a fun memory and fun it was to create this drink inspired by this city!

Cocktail: Lost in Bangkok

50ml Patrón Silver 

5ml Dry Curaçao 

10ml Lime Juice 

20ml Thai Cordial* 

2ds Makrut Lime Leaf Tincture** 

2ds Curry Leaf Tincture*** 

2ds Saline Solution

*Thai cordial

Step 1

Create 0.5 to 1 Coconut Syrup: in a sous vide bag mix 100grs Sugar with 200grs of Fresh coconut water. Sous vide for 2hrs at 60 degrees Celsius.

Step 2

Mix in a blender:

Lemongrass: 10% of the weight in grams of the final mix of coconut syrup.

Ginger: 5% of the weight in grams of the final mix of coconut syrup Blend for 5min in high velocity. And then strain through a coffee filter.

**Makrut Lime Leaf Tincture:

Leave sitting overnight 32 grams of Makrut lime leaves, cut into very small pieces (5cm square), with 100ml of Patrón Silver Tequila.

***Curry Leaf Tincture:

Leave sitting overnight 32 grams of fresh Curry leaf cut into small pieces (5cm

square) with 100ml of Patrón Silver.

US

Name: Gustavo Rodriguez

Bar: Faena

City: Miami

Handle: @megustamixology

The legacy and tradition of Patrón resonates with me on a deeply personal level due to my family’s 100-year-old coffee farm in Concepcíon de Ataco, El Salvador — it holds a similar heritage and commitment to excellence. Just as Patrón has upheld a century-old tradition of crafting exceptional tequila, my family’s coffee farm has passed down the art of cultivating the finest coffee beans through generations. Both legacies share a profound respect for the land, where every step of the process is infused with care and expertise. Patrón’s meticulous attention to detail in agave cultivation and distillation mirrors my family’s dedication to nurturing coffee plants and harvesting beans at peak ripeness. Moreover, the idea of preserving and celebrating heritage resonates with me. Just as Patrón values its Mexican roots, our coffee farm is a testament to our cultural heritage and the importance of sustaining traditions. These parallels make Patrón’s legacy not just a brand but a source of inspiration that mirrors the values and traditions close to my heart.

Cocktail: El Guayabo

1.75oz Patrón Silver Infused with Espresso*

1.5oz Cacao Orange Syrup**

1oz Citrus Juice

*Espresso Infused Patrón Silver:

2:1 by weight Patrón and coffee beans (These beans are from my family farm in El

Salvador).

**Cacao Orange Syrup:

32oz Soursop/​Guanabana pulp

¹⁄₄ cup Dark Cacao Powder

2t cinnamon powder

5 cloves

16oz water

3.5s sugar

Brix at 55% Citrus Juice — 20 oz

12oz Lime

4oz Lemon

4oz Orange

PHILIPPINES

Food shapes the way Filipinos live. Aside from the food itself, there are priceless memories shared with whoever you’re dining with, which makes it more special. Perhaps we can all relate with the thought of inviting people, even strangers, during fiestas to dine together, or being given food to bring home after a party. Or, when you buy ice cold beer from a convenience store, people won’t hesitate to approach you and invite you to a table of pulutan and buckets of beer.

I created this drink to remember what Filipino Salo- Salo made me feel. I chose Tibok Tibok as my Hometown Hero because kakanins are always present in Filipino celebrations and it is believed to make friends and families stronger and tighter together with its sticky texture.

Salo Salo Recipe

40ml PATRÓN Silver Tequila
30ml Carabao and coconut milk liqueur
5ml Fino sherry
4 drops Saline solution

Cocktail Method: Stir & Strain
Garnish: Walnuts
Glassware: Coupe glass

*Carabao and coconut milk liqueur
200ml Vodka
200ml Carabao Milk
60ml Coconut Milk
200g White Sugar
30ml Orange Juice
30ml Lemon Juice
10g Lemon Juice
20g Orange Peel

Filter using coffee filter.

PHILIPPINES

Name: Jonathan Billy Ranchez

Bar: The Spirits Library

City: Makati

Handle: @billyranchez

Cocktail: Mabaya

45ml Patrón Reposado

60ml Grapefruit-Hibiscus-Guava Cordial*

90ml Soda Water

*Grapefruit, Hibiscus & Guava Cordial

-Brew Hibiscus tea with fermented and dried hibiscus flowers, 250ml of hot water, and steep 5 grams of Hibiscus flower.

-In a pot, combine: 300 ml of Ruby Red Grapefruit Juice, 150 ml of Hibiscus Tea, 60ml Monin Guava Syrup, 45 ml of fresh lemon juice, 10 drops of Saline Solution

-Bring to a low steeping boil for 10 – 15 minutes around 87°C.

-Pass through a fine mesh strainer.

-Store overnight in a clean bottle.

MEXICO

Name: María Fernanda Méndez

Bar: La Perla Pixan

City: Playa del Carmen

Handle: @fer.mentation_

Cocktail: Cristobalita

50ml Patrón Reposado

60ml Lacto Cordial Coleto

120ml Soda

ITALY

Name: Simone Broglia

Bar: The Soda Jerk

City: Verona

Handle: @imbroglia

For the Margarita de Mexico challenge, I took inspiration from chef Karime Lopez and her ​“Banana Split Churros”, creating a Margarita enriched with tomatillo to pair with a reproduction of her dish. ​“Mi mesa es tu mesa” is the phrase that best describes my Sharing Paloma DNA, but this time, Mexico arrives on a typical Verona table. A table full of the aromas and flavors of my land accompanied by Patrón.

Cocktail: I.P.A.Loma

45ml Patrón Reposado

60ml Cerveza Cordial*

25ml Soda

*Cerveza Cordial

The cordial is made up of 37% red plum extract (brought it to a Ph of 2.8 with malic acid) and the remainder of a 1:1 syrup of IPA beer. The beer syrup uses an IPA with a high IBU and ABV (11%) with strong notes of grapefruit. 

-Remove the carbonation of the IPA and vacuum-pack it with the same quantity of sugar and 10g of grapefruit peel (for every 300g of sugar), then cook it for 30 minutes at 60 degrees.

GERMANY/AUSTRIA/SWITZERLAND

Name: Frederik Schefferski

Bar: Jing Jing

City: Hamburg

Handle: @freddifamoso

The inspiration of the PEACE LOVE PALOMA is a traditional dish served in the brewery houses in Cologne, Germany. It is called ​“Stief Riess Met Caniel” and is rice pudding with cinnamon. Usually one orders it but everyone on the table gets a spoon and it is shared.

Cocktail: Peace, Love, Paloma!

40ml Patrón Reposado

70ml Salted Rice Cordial*

60ml Soda water

*Salted Rice Cordial

Salted rice syrup:

200g jasmine rice

2 cinnamon sticks

5 pandan leaves

800g sugar

25g salt

1000g coconut water

Acid Blend:

75g Citric Acid

25g Malic Acid

2000g Water

Pink grapefruit juice freshly pressed.

-Roast the rice in a pan on medium heat until brown. Roughly chop the pandan leaves and combine all the ingredients in a vacuum bag, seal it, and leave it in a water bath for three hours at 72 degrees Celsius. Let cool and filter. Measure 300ml grapefruit juice, 300ml roasted rice syrup, and 100ml acid blend and combine in a bottle.

FRANCE

Name: Louis Schofield

Bar: Cambridge Public House

City: Paris

Handle: @louistouki

The idea for ​“El Colesterol De Fito” is to reproduce the flavor of a grapefruit meringue tart while clarifying the cordial to obtain the simplest and most translucent cocktail possible, a little nod to chic Parisian.

Cocktail: Cholesterol de Fito

30ml Patrón Reposado

60ml Grapefruit Meringue Cordial*

90ml Sparkling Water

*Grapefruit Meringue Cordial

This cordial is made of two separate preparations.

1) Grapefruit Sherbet

Grapefruit: 1 unit

Grapefruit juice: 90ml

Vanilla sugar: 70g

Citric acid: 1% of the weight of the sherbet

Zest the grapefruit over the vanilla sugar then crush everything with a pestle until you get a paste. Leave to infuse for 1 hour. Add the grapefruit juice and blend in the thermomix. Strain through a sieve, leaving the leftovers for the meringue.

Add the citric acid and mix with a spoon.

2) Almond cream

Liquid cream: 40ml

Milk: 40ml

Salted almonds: 20g

First, cut the almonds in half and bake in the oven for 7 minutes at 170 degrees Celsius. Add the almonds to the milk and cream and leave to infuse in a cool place for 24 hours. Strain the next day into a superbag.

- For the final cordial: Once the cream has been filtered, mix 1‑part almond cream to 2‑parts grapefruit sherbet (by weight). Leave to curdle for 1 hour in a cool place. 

- Filter through a coffee filter.

CANADA

Name: Gianluca Passuello

Bar: Bar Chef/​Apothecary

City: Toronto

Handle: @impassu8

Cocktail: Quisqueya Paloma

1.5oz Patrón Reposado

1oz Tierra Madre Cordial*

3oz Soda Water

*Tierra Madre Cordial

250ml Guava Juice

150ml Coconut Water

100ml Grapefruit Juice

4g Fresh Lime Leaves

500g Cane Sugar

10g Citric Acid

2g Malic Acid

-Wash and peel the guavas. Cut them into small pieces. Extract Guava Juice. Using a juicer, extract the juice from the guava pieces. Fine strain the guava juice to remove any pulp or seeds. Squeeze the grapefruit.

-Prepare the Syrup: in a pot, combine 250 ml of guava juice, 150 ml of coconut water, and 100 ml of freshly squeezed grapefruit juice. Add Flavour: Tear the fresh lime leaves into smaller pieces and add them to the pot. Stir in 500 grams of cane sugar. Simmer: Place the pot over medium heat and stir until the sugar is completely dissolved. Allow the mixture to come to a gentle boil. Strain the Syrup: Once it’s boiling, remove the pot from heat. Strain the syrup through a fine-mesh strainer or cheesecloth to remove any solid particles and lime leaves.

-Cool and add Acids: Let the syrup cool to room temperature. Stir in 10 grams of — citric acid and 2 grams of malic acid

AUSTRALIA

Name: Storm Evans

Bar: Cantina OK!

City: Sydney

Handle: @stormevanss

Palome is inspired by the wonderful city of Veracruz (known locally as El Puerto), the citrus port of Mexico. Veracruz (state) is the largest grower of citrus throughout Mexico and all of the fresh citrus is funneled through El Puerto to be shipped to the rest of the world. This allowed the city of Veracruz to develop a diverse and exciting mix of cultures from Spain, Africa, the Afro-Caribbean, and Native Mexico. The majority of the food and drink in this region utilizes the vibrant citrus this region is known for. In particular Lime, Grapefruits, and Mandarins are heavily utilised in both food and drinks. These fruits are handpicked and hand-packed. The wonderful city of El Puerto relies on this citrus to bring together its people and culture. El Puerto and Palome embody the power of fresh vibrant citrus and the traditions and ideals set forth by Patrón Tequila.

Cocktail: Palome

40ml Patrón Reposado

30ml Salmiana Spiked Grapefruit Cordial*

20ml Soda Water

*To make Salmiana Spiked Grapefruit Cordial

“San Limon” — Salmiana Liqueur

-Take 5g of coriander seeds and toss onto a hot pan for 30 seconds — one minute

-Combine 5g tempered whole coriander seed and 200ml of Salmiana in a cambro

-Stick blend to shred the coriander seeds and allow to sit and infuse for 30 minutes.

-Strain the mixture through a coffee/​oil filter.

-Combined strained mixture with 200ml water, 300g sugar, and 3x drops of Mandarin Essential Oil.

-Stick blend to combine.

Grapefruit Peel infused Coconut Water Syrup:

-Measure 500mL of coconut water.

-Using a speed peeler, peel 1kg of ruby grapefruit skins.

-Combine the Ruby Grapefruit skins with the coconut water and allow to infuse overnight.

-Strain the grapefruit skins out of the coconut water and combine them with 500g of Caster Sugar.

Salmiana Spiked Grapefruit Cordial:

-Measure 375mLlof Grapefruit Peel Coconut water syrup and 125ml of the ​“San Limon” into a small cambro

-Add 25g malic, 25g lactic acid, and 10g citric acid to the mixture.

-Stick blend to combine.

-Bottle ready to be served.