Mixología Latina brought flavors, influence, and technique from three Latino American bartenders to center stage in New York City.

As a Mexican brand, PATRÓN champions latin culture throughout the world and aims to bring it to life through cocktail celebrations and education. Mixología Latina hosted original cocktails created by industry professionals who are a part of the Latino community as a way of recognizing and valuing their presence and efforts. Guests got the chance to learn about and taste the unique flavors created through the cocktails served.

A special thanks to Ben Z, Natasha Bermudez, and 2022 PATRÓN Perfectionists US National Winner and Global Finalist Steven Gonzalez for their involvement and delicious drinks. Check out the video below to explore the event, and enjoy the recipes shared and created by the talented bartenders.

Steven González | Cocktail: Lulo
Born and raised in Cali, Colombia

• 1.5 oz Patrón Reposado Tequila
• .5 oz Amaro Nardini
• .75 oz Sour Orange Juice
• 1 oz Lulo Purée
• 3 dashes Berries Bitters
• Garnish: Mint Bouquet and Orchid

How does your drink celebrate your background?

My cocktail was inspired by one of Cali’s local drinks called Lulada. The aforementioned beverage is a mixture of fresh lulo, a cane-sugar based berries syrup, and condensed milk served over crushed ice. I wanted to elevate the particular and prominent flavors from Lulada and incorporate them into a vibrant drink.

What does authenticity mean to you?

Authenticity means to be true to yourself without worrying what other people may think or say about you. It is about being yourself unapologetically.

In what ways does your heritage tie into your work, and how do you show pride for your roots?

I try to incorporate flavors or ingredients native to my country into my cocktails as often as possible. The multitude of items that are part of Colombian culture—agriculture, flora, or fauna—play a major role in my craft. As an example, my Patrón Perfectionists winning cocktail was inspired by a passion fruit dessert my mother used to make for us while growing up in Colombia.

What are you excited to share with us? What ingredient, story, or piece of knowledge have you brought to share with others?

I want to share with you a fruit called lulo, a fruit that in a few other countries is known as naranjilla. It is sour with high acidity. The outside of it looks like a yellow tomato while the inside looks like a green tomato. Its skin has hair that if touched without a glove, can irritate your skin and make it extremely itchy. Lulo is traditionally made into a juice or used as an essential ingredient of the drink called Lulada.

Tell us about what has influenced your cocktail.

My cocktail was inspired by some great memories of having a cold and delicious Lulada after playing basketball with my friends in the park. The best part of the day for me and my friends was enjoying the Lulada, and how good it hit during a blazing hot afternoon. At that moment, we were experiencing nothing but bliss.

How does a cocktail like this shine in a multicultural city, such as New York?

This cocktail introduces a whole new, previously unknown flavor to a multicultural city such as New York. It allows people to experience something they have probably never heard of or tasted before. It shares a part of Colombian gastronomy that is foreign to many people.

Natasha Bermudez | 50/50 Paloma
Born in NYC, raised in the Dominican Republic

• 1 oz Patrón Reposado Tequila
• 1 oz Lustau Manzanilla Sherry
• 1 oz Tajín Grapefruit Cordial
• .25oz Fresh Grapefruit juice
• 2oz Topo Chico (to top)

Glass: Double Rocks
Ice: Rocks
Garnish: Grapefruit wheel

How does your drink celebrate your background?

More than my own background, this drink is a celebration of my background as a bartender. My first job was in an agave-focused bar and restaurant, where I learned about a category so deeply loved by many, including myself.

What does authenticity mean to you?

Always sticking to your values and being unapologetically yourself regardless of the situation.

In what ways does your heritage tie into your work, and how do you show pride for your roots?

I always like to highlight how I am not just from one city or country by bringing in flavors and ingredients from the different sides of my heritage.

What are you excited to share with us? What ingredient, story, or piece of knowledge have you brought to share with others?

A couple years ago I started utilizing Sherry wine in my cocktails. I found it to be a great cocktail application because it pairs well with so many different spirits. In this cocktail, the Manzanilla sherry imparts a touch of acidity and minerality. I also used Tajín in this cocktail because it is created in Jalisco, the same state where Patrón Tequila is made.

Tell us about what has influenced your cocktail.

Summer time in NYC! Nothing is better than having a refreshing long drink with a perfect amount of acidity and minerality to fight the heat.

How does a cocktail like this shine in a multicultural city like New York?

In a city where Latin culture shines, Mexican cuisine is a bright throughline. This cocktail celebrates my Mexican friends, the trips to their land, and their influence in North America.

Benjamin Zapien a.k.a. BenZ | Hacienda’s Sunset
Born in Mexico City and established in New York since 2008

• 1.5oz Patrón Añejo Tequila
• .5oz Fresh lime juice
• .5oz Simple syrup (1:1)
• .75oz Chinola passion fruit
• 1oz Fresh pineapple juice
• Float of hibiscus tea (scarlet spice herb tea)

How does your drink celebrate your background?

I wanted to make a highball drink and I was inspired by the classic Tequila Sunrise. As I was thinking about the sunsets at Hacienda Patrón, I chose a tropical flavor profile and added hibiscus tea, which is a popular in Mexico City for aguas frescas. The hibiscus tea isn’t very heavy so it doesn’t sink to the bottom, which makes the drink look more like a sunset than a sunrise.

What does authenticity mean to you?

Authenticity in the bar world means that a cocktail recipe can always be influenced by a story you tell a guest, or the name evokes an emotion. Having a popular ingredient in a cocktail is always attractive, but making it balanced and well presented is what enhances the first sip.

In what ways does your heritage tie into your work, and how do you show pride for your roots?

I have brought new flavors to my place of work for people to try and they become interested not just in the flavor, but in the story of the flavor and where else they can find it. I like to make things like chipotle honey, use hibiscus tea, incorporate corn, and name drinks in Spanish. Rio bravo, más maíz.

What ingredient, story, or piece of knowledge have you brought to share with others?

I was inspired to make a drink that reminded me of my high school years in Mexico before I came to New York. I named the drink Rio Bravo, after the river that borders Mexico and the USA. The drink incorporates chipotle honey, inspired by a treat in Mexico called “raspados,” which is shaved iced with flavored syrup and citrus. My drink has chipotle honey, mezcal, pineapple juice, butter, lime, and salt. It makes a savory, refreshing and smoky drink.

Tell us about what has influenced your cocktail.

I wanted to use tropical ingredients and nowadays in New York, a lot of people are becoming familiar with Spanish. Growing up mixing both English and Spanish (Spanglish) people have become familiar with tropical ingredients like chinola (passionfruit), piña (pineapple), and agua de Jamaica (hibiscus tea).

How does a cocktail like this shine in a multicultural city like New York?

This cocktail shines because it uses Patrón Añejo Tequila. Many people believe you can only sip añejo tequilas, similar to the notion that you should never mix scotch. As long as bartenders understand the process of combining elegant flavors and how to properly balance a cocktail, they shouldn’t be afraid to break the mold.

We’re excited to share events like this as part of our larger efforts through Mixología de México, an educational program aimed to teach, document, and share the incredible flavors, unique ingredients, and extraordinary talent from Mexico. Stay tuned here and on Instagram @academia_patron as we announce seminars, workshops, field visits, and local experiences featuring Mexican mixologists, chefs and more.