Mike McGinty from the UK’s The Voyage of Buck, has been crowned World Champion of the Patrn Perfectionists Cocktail Competition, beating out over 600 bartenders from around the globe at the grand final at Hacienda Patrn in Jalisco, Mexico on 24 January.
McGinty was joined by fellow finalists, Brice Martaud of Le Dandy in Lille, France; Nicola Ruggeiro of Katiuscia People & Drinks in Giovinazzo, Italy; Sudeera Fernando of Gold on 27 in Dubai, UAE; Marcario Vazquez from Punta Mita’s St. Regis Hotel, Mexico; Fernando Fastuca from Barcelona’s Liquid Club; and Australian Nick Cozens of Eau De Vie, Melbourne.
Each finalist recreated their winning cocktail at the newly built La Casona Guest House, on the grounds of Hacienda Patrn, in front of a panel of judges comprised of Lee Applbaum, Patrn’s chief marketing officer; David Rodriguez, Patrn Hacienda’s production director; Stephen Halpin, trade education & mixology manager at Patrn and Sandrae Lawrence, editor of the Cocktail Lovers magazine.
McGinty’s winning cocktail, The Bell of Jalisco, is a combination of Patrn Reposado tequila, chamomile infused dry vermouth, grapefruit IPA, lemon juice and yellow bell pepper shrub.
“I’m beyond thrilled, what a wonderful way to kick off the year. I got my inspiration for my cocktail from understanding the time and effort that goes into the creation of every single drop of Patrn; I really wanted to create a serve dedicated to the men and women that are involved in the creation of this ultra-premium tequila. The name of my cocktail, The Bell of Jalisco, is a reference to the bell peppers that have been used and the belief that Patrn is the ‘belle’ of Jalisco,” said McGinty.
The inaugural Patrn Perfectionists Cocktail Competition launched in the UK in 2015 and has expanded internationally in 2016.
“The pursuit of perfection is a concept which resonates throughout the bartending community. It’s been great to see how this talented group have interpreted the Patrn Perfectionists ethos to produce such amazing cocktails. These cocktails have proven commercially successful in each of the finalists’ respective bars and the array of flavour profiles showcased demonstrate the true versatility of Patrn,” said Applbaum.
The Bell of Jalisco
Ingredients:
30ml Patrn Reposado tequila
12.5ml Chamomile infused dry vermouth
25ml Grapefruit IPA
20ml Lemon juice
20ml Yellow bell pepper shrub
Method:
Add all ingredients into a cocktail shaker, shake and double strain into a glass. Garnish with a dehydrated lime and chamomile flowers.
