An Edinburgh bartender has won the inaugural International Patrón Perfectionist competition.
Mike McGinty, general manager of The Voyage of Buck in the capital, wowed the London judges to become the UK’s finalist in November last year, and travelled to Mexico to compete in the final. He was joined by bartenders from across the globe including Nick Cozens of Eau de Vie in Melbourne, Brice Martaud of Le Dandy in Lille and Fernando Fastuca of Liquid Experience in Buenos Aires.
It was Mike’s cocktail The Bell of Jalisco, which mixes Patrón Reposado with a chamomile infused vermouth and a yellow bell pepper shrub, that struck a chord with the judges who were impressed with the way in which it pays homage to the farmers and distillers involved in making the tequila, and the time and dedication it takes to produce.
“It’s still rather surreal,” said Mike. “To be here in Jalisco in Mexico where Patrón originates is very humbling. I’ve been competing with some world-class bartenders and it’s testament to the talent back home that I’m here. Not just in the UK, but in Scotland particularly, we’re definitely making our mark in the global industry.
“I’m really pleased to be here representing Scotland, representing Edinburgh – to have my efforts recognised with this title is just amazing.”
The Voyage of Buck serves up a non-competition version of the cocktail, Yellow Pepper Sour. This version combines Patrón Silver, chamomile-infused sherry, grapefruit bitters, lemon, Buck’s yellow pepper syrup and smoked sea salt.
Bell of Jalisco
Ingredients:
- 30ml Patrón 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.
Mike McGinty with his winning cocktail