Drink of the Week: Tipsy Texan’s Flor de Piña
Patrón has recently released a new line of tequilas — Roca Patrón Silver, Reposado and Añejo — to deliver sweeter, earthier and more vegetal notes than Patrón’s other varietals.
These are the result of returning to an older tequila-making process that is today little used because it’s so meticulous: A tahona, a giant two-stone stone wheel made from volcanic rock (“roca,” hence the name of the tequila), slowly crushes the cooked agave to break the fiber bonds and release the rich agave juice. Both the juice and the agave fiber are then placed together into wooden fermentation vats for 72 hours and distilled in small copper pot stills.
The Flor de Piña cocktail from Tipsy Texan David Alan subtly showcases the earthy quality of the Roca Patrón, complemented by well-balanced bursts of pineapple and cinnamon.
Flor de Piña
1 1/2 oz. Roca Patrón Silver
3/4 oz. St. Germain Elderflower Liqueur
1 oz. pineapple juice
1/2 oz. freshly squeezed lime juice
1/2 oz. Canela syrup (see recipe below)
Pineapple wedge garnish
Combine the tequila, elderflower liqueur, pineapple and lime juice, and canela syrup in a mixing glass and shake vigorously with ice to chill.
Strain into a Collins glass filled with crushed ice. Garnish with a pineapple wedge.
— Created by David Alan
1 cup raw sugar, processed sugar or evaporated cane juice
1 cup filtered water
2 large Mexican-style cinnamon sticks (sold as canela in the Mexican grocery section)
In a saucepan, bring the sugar and water to a simmer. Break up the cinnamon sticks and add to the pan; allow to infuse until a prominent cinnamon flavor develops, about 15 minutes.
Strain out the cinnamon sticks and allow the syrup to cool. Store refridgerated for up to 1 month.