This Earth Day, Patrón invites consumers to Cocktails with a Conscience at The Conduit, the newest Mayfair venue which is a home for a diverse community passionate about driving positive social change

The ticketed, intimate event on the venue’s 5th floor will include a sustainable cocktail masterclass followed by a three-course dinner, created with sustainable produce and paired with Patrón cocktails.

Specially created by The Conduit’s bar manager, award-winning mixologist Walter Pintus and head bartender Cameron Moncaster, the cocktails will offer great inspiration for those consumers who enjoy experimenting in the kitchen with a touch of ethos. All the dishes presented on the night are designed by executive chef Merlin Labron-Johnson to reflect seasonal changes with ingredients sourced from a breadth of small-scale farmers, fishermen, and specialist producers predominantly located in the British Isles.

From producing a flavoursome saline coffee infusion of blended coffee grounds with salt and water, to creating a blood orange sherbet from leftover squeezed oranges and peels, the masterclass will showcase how simple it is to transform leftovers in beautiful ingredients to mix with Patrón Tequila.

Partnering with the likeminded Conduit members’ club, Patrón extends its sustainability efforts to demonstrate to consumers they can look out for cocktails with a conscience, in bars or at home.

Join us to become your own sustainable bartender and create amazing Cocktails with a Conscience.

Patrón’s Cocktails with a Conscience Food & Drinks (dietary requirements available on request):

Patrón Salt of the Earth

Masterclass cocktail, paired with canapés: pickled shitake mushrooms with soy and ginger, Berkeswell and black olive biscuits with tomato jam, bruschetta of roasted vegetables, walnut and garlic

INGREDIENTS

20ml Patrón Añejo

5 dashes coffee grounds solution*

40ml Amontillado Sherry

2 dashes orange blossom

10ml Agave water

Method: stir and serve over a cube of ice in a coupette glass.

*Coffee ground solution: blend salt with leftover coffee grounds and vanilla pods, put in a jar and leave 24h to infuse. Add 20% boiling water to dissolve salt, filter and you will obtain the saline coffee solution.

Patrón Orangerie

Paired with starter dish: crudo of white fish, blood orange vinaigrette, yoghurt and tardive radicchio

INGREDIENTS

30ml Patrón Silver

30ml Blood orange peels sherbet*

20ml Fino Sherry

10ml Saffron syrup

Method: shake all ingredients and serve in a chilled flute.

*Blood orange peels sherbet: Infuse blood orange peels and squeezed orange juice leftovers with sugar for 24h. Add water and the liquid and filter the product to obtain this sweet and sour sherbet.

Patrón Earth Apple

Paired with main dish: with Hake, Swiss chard, Jerusalem artichoke

INGREDIENTS

20ml Patrón Silver

45ml Jerusalem artichoke skins infused Vermouth*

10ml Bitter Bianco

10ml of milk whey*

Method: stir and serve over an ice chunk in an old-fashioned glass.

* Leftover Jerusalem artichokes skins are added to Martini Ambrato for 5h to infuse the vermouth. Heated milk left unused for cappuccinos is heated up again, vinegar is added to separate lactose and the remaining liquid used to convey roundness and acidity to the cocktail.

Patrón Fruit of the Earth

Paired with the dessert: strawberries, lemon verbena & lime

INGREDIENTS

35ml Patrón Silver

20ml Yorkshire rhubarb & Lime zest cordial*

60ml Lemon Verbena stems soda

10ml Lime juice

Method: shake all ingredients and top up with lemon verbena stems soda, serve in a chilled Nick & Nora glass.

* Lime zest leftovers from the dessert are added to infuse the Yorkshire rhubard cordial. The verbena stems soda in crafted in house, from the verbena stems leftovers of the dessert which are added to infuse CO2-charged water.