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Patrón Pimiento Cocktail

Patron.Tequilas's picture
Locally-sourced food is no stranger to the dinner table, and in a time where we are becoming more mindful of the food we eat and its origins, why not extend that same thinking to what we drink? During the warmer months, greenmarket produce such as cucumber, honeydew and basil are ripe for the picking, and what better way to use them than in a cocktail to be sipped after a long summer day?
Ingredients
  Tequila 2 Ounce
  Bell peppers 1 Cup (16 tbs), cored, seeded and sliced into 1/8 inch wide strips (Use A Variety Of Best-Of-Market Ones)
  Serrano pepper/Jalapeno pepper 1 , cored, seeded and sliced into 1/8 inch wide strips
  Cilantro leaves 5
  Lime 1⁄2 , juiced
Directions

In cocktail mixing glass, add 9 slices bell pepper strips (preferably 3 red, 3 orange and 3 yellow), 1 strip Serrano or jalapeño pepper, cilantro leaves and lime juice. Muddle well to bring out pepper and cilantro flavors. Add Patrón Añejo Tequila and ice. Shake well and strain into chilled martini or flared cocktail glass. Garnish with bell pepper strip and cilantro leaves.

*This gives the cocktail a nice kick, but of course, can be left out for the
faint of heart.

Recipe Summary

Cuisine: 
American
Course: 
Beverage
Drink: 
Alcohol

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