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Make Patrón's Salt of the Earth cocktail

Have your drink with a side of sustainability with this cocktail, created for Patrón's Cocktails with a Conscience event at ethical members' club The Conduit on 24 April 2019

Make Patrón's Salt of the Earth cocktail

Makes 1

Preparation time 10 mins

Cooking time 0 mins

If there's one thing Merlin Labron-Johnson knows, it's sustainability: the talented chef had been cooking sustainably minded food for years at his former restaurants Portland and Clipstone, and he brings a similar ethos to new venue The Conduit, a members' club in Mayfair that also acts as an incubator for like-minded social entrepreneurs.

That ethos made Labron-Johnson, and The Conduit, the perfect chef and setting for Cocktails with a Conscience on 24 April, a night in partnership with Patrón that pairs together creative Patrón cocktails created especially mixologist Walter Pintus and head bartender Cameron Moncaster with sustainably minded food from Labron-Johnson and the Conduit team. Tickets are priced at £55 and include canapés, three courses, a welcome drink and – of course – cocktails, one of which you can find below.

Ingredients

  • 20ml Patrón Añejo
  • 5 dashes coffee grounds solution
  • 40ml amontillado sherry
  • 2 dashes orange blossom
  • 10ml agave water

Method

  1. For the coffee ground solution, blend salt with leftover coffee grounds and vanilla pods, put in a jar and leave 24 hours to infuse. Add 20% boiling water to dissolve salt, filter and you will obtain the saline coffee solution.
  2. Stir and serve over a cube of ice in a coupette glass.
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