Patrón Tequila Launches Exclusive PopUup At Moniker Art Fair 2015

Patron Assemble_01_228_fsmall

This October, Patrón Tequila partners with Assemble London and Moniker Art Fair to create a unique dining experience for the epicurious and culturally inquisitive during East London’s most influential art fair. 

In a banquet based on Patrón Tequila’s heritage of craft and creativity, the Art of Patrón Cocktail Cantina will see a carefully curated menu of premium Mexican dishes paired with five mini Patrón-inspired custom-made cocktails. With hour-long seated slots able to book throughout Moniker Art Fair, the Art of Patrón Cocktail Cantina will be the only dining experience of its kind at the fair.

Situated in the heart of the action at Moniker Art Fair in the Old Truman Brewery, London from Thursday 15th October – Sunday 18th October, guests will be surrounded by works of art while enjoying the culinary arts.

The Art of Patrón Cocktail Cantina will exhibit canvasses from one of the world’s best street artists Nick Walker, and two exclusive feature chandeliers by Cristina Guitan, which will also retail at the fair, and have been crafted using the iconic Patrón bottles.

Drink, eat and immerse yourself the world of art at The Art of Patrón Cocktail Cantina.

Following a strong resurgence in London’s street and premium Mexican food scenes, as hailed by Dominic Cools-Lartigue, Founder of Streetfeast and Assemble, the Art of Patrón Cocktail Cantina aims to unite the two in a fine-dining experience. With an exciting tasting menu designed by experimental Mexican Chef, Edson Diaz-Fuentes, best known for his recent menu innovation for Wahaca, the five courses including Guacamole with edible Grasshoppers, Rib Eye Tacos  and slow cooked Lamb Barbacoa wrapped in agave leaves, fuse traditional techniques and ingredients with modern culinary styles and flavours.

To provide the perfect accompaniment, there will be Patrón cocktails created by Dan Redman-Hubley, Patrón Tequila Brand Ambassador, which will be served alongside each dish. Dan has a strong mixology background and creative passion for flavour and quality ingredients, Redman comments:

“The food menu has been developed with a nod to Patrón’s provenance and brand values i.e. slow roasted lamb in agave leaves so for a similar reason that we slowly steam our agave for 79 hours, because the result is more flavoursome that way. I developed a cocktail menu with both contrasting and complimenting flavours to Edson’s dishes, under the concept that if it grows together, it goes together. ”

Now in its sixth year running, Moniker Art Fair is London’s premiere event for contemporary art rooted in urban culture. With an unprecedented approach to combining the very best underground artists and established talent, Moniker is both a high profile art fair and consumer exhibition.

Matthew Sykes, Patrón Tequila Marketing Director EMEA, comments:

Patrón Tequila is made with the upmost care in the Hacienda Patrón distillery in Mexico. Every bottle touches at least sixty hands during its process, from harvesting the agave to the individually signed glass bottles. The tequila itself may be the most obvious element in our craft story, but we are also very proud of our unique pieces of art that are our bottles, made in Mexico by skilled glass artisans.

“Through Art of Patrón Cocktail Cantina we celebrate art in many forms, works of art, including those inspired by the art our bottle, the culinary arts and the art of mixology. The collaboration with Moniker Art Fair and Assemble is a UK first, and one that is based on a shared passion for flavour, craftsmanship and art.”

Tickets to the Art of Patrón Cocktail Cantina are available to purchase through priced at £25 per ticket which includes five dishes and five miniature Patrón Tequila cocktails. Tickets for Moniker Art Fair are from £8. Guests to Art of Patrón Cocktail Cantina must have a ticket to Moniker Art Fair.

For tickets to Moniker + Art of Patrón Cocktail Cantina please visit

If you already have your ticket to Moniker and would like to add on a seat at Art of Patrón Cocktail Cantina please visit

Timeslots can be booked for:

Thursday 15th October
Friday 16th October
Saturday 17th October
Sunday 18th October

Bacardi Brown-Forman And Patron Unite The World’s Elite

BBFB High Res

In the single most ambitious project to be held at London Cocktail Week since its inception in 2010, Bacardi Brown-Forman Brands and Patrón Tequila will bring 24 of the world’s best bartenders to London to host a 24-hour international bar clash and crown one city The World’s Best.

With a project that pits four of the world’s most exciting cocktail capitals against one another, spearheaded by the global elite of the bartending world, Bacardi Brown-Forman and Patrón Tequila cement their commitment to leading brand advocacy with bold and innovative brand activations.

Some of the most prestigious bars from New York, Paris, Singapore and London will be united under one roof for the first time to compete in 24hr Bar Build. The four city teams will be tasked with developing a cutting-edge new cocktail bar concept inspired by one of four world-renowned spirits; Patrón Tequila, GREY GOOSE® vodka, BACARDI® rum and BOMBAY SAPPHIRE® gin.

Led by some of the drinks industry’s most well-known talent, teams will take complete control of their bar concept: from designing the space to leading the physical build and inventing an inspiring new cocktail list. Teams will also be tasked with driving awareness on social media in the lead up to the event.

An expert team of judges will award marks for creative concept, quality of cocktail list and social media buzz, with consumers having the final say as each team vies to attract the most sales when bars open for one night only at London Cocktail Week on Saturday 10 October. 

This innovative project is presented in partnership with London Cocktail Week.

4 cities. 24 bartenders. 4 teams. 24 hours. Which city will be crowned The World’s Best?

#24hrBarBuild #LCW15

Siete Leguas

Siete Leguas

Since I started Drinks Enthusiast, my love of tequila has grown. Being able to try many a different brand and different styles, I’ve come to appreciate them more as I look into their history and methods. One brand in particular though I’ve been chasing for a while. For over a year I’ve been told by many that this is one of the best tequilas around, so without further-a-do, lets take a look at Siete Leguas.

Based in Atotonilco el Alto in Jalisco, Mexico, the inspiration for Siete Leguas came in the form of revolutionary Pancho Villa and his famed horse, who galloped “7 Leguas” or 21  miles. One of his many followers was Don Ignacio Gonzalez Vargas, and with devotion, named his tequila after Pancho Villa’s horse. Today the Gonzalez de Anda family and its 7 members continue their fathers, Don Ignacio Gonzalez Vargas’ legacy with one of the traditional methods of creating tequila. 7 Leguas is still one of the oldest Mexican distilleries and is still family owned and operated, starting out in the mid forties with two distilleries making two juices. These two, Centenario and La Vencedora established in 1946 and 1952 respectively, would later be combined.

7 Leguas starts out in the fields full of 100% Blue Tequilana Weber Agave plants. Once the pencas (the leaves) are cut off, exposing the piñas, they are taken to be examined. Once verified to be correct for use, they are split and placed within masonry ovens where they are slowly cooked. Once a dark brown, they are taken to a traditional stone mill named a Tahona, driven by mules that grind the cooked piñas to extract the agave. The agave is then fermented, then distilled three times in traditional copper pot stills. Once distilled, it is then aged within white oak barrels depending on the variation needed. 

The Tequila Siete Leguas distillery was responsible for producing the ‘original’ Patrón tequila brand, and brand rights were sold to St. Maarten Spirits, owners John Paul DeJoria and Martin Crowley in 1989. As the brand grew, 7 Leguas were no longer able to keep up with production, and Patron built a new distillery and moved all production in 2002.

To have 7 Leguas as unique, the Official Mexican Norm (Or NOM – government certification for standards meaning no two plants have the same number) has been 1120 since their inception. Since Patron moved their production, their NOM is now 1492.

Looking away from this, how does 7 Leguas fare? Well below, I give to you my tasting notes on their core range –

Siete Leguas Blanco – 40%

A slight sharpness on the nose, with light, fragrant agave scent. Sharp on the palate that softens. Lots of agave, pepper and slight vanilla flavours blend well to create a long finish.

Siete Leguas Reposado  – 38%

Aged for 8 months. Light notes of vanilla with some citrus and short hits of pepper on the nose. Vegetal flavours on the palate, with some hits of oak and caramel coming through. Produces a warm finish with a slight spice and dry end.

Siete Leguas Añejo – 38%

Aged for 24 months. Sweet agave on the nose with spice following slowly. A creamy texture on the palate, with a light nut offering. Flavours of oak come through on a warm finish.

A great range to savour on its own or over a couple of cubes of ice. I personally wouldn’t add this to any mixer, or indeed a cocktail, but there is one man out there who has added 7 Leguas to the famous PDT in New York * –

Idle Hands
Idle Hands

Idle Hands

Glass –


Ingredients – 

45 ml 7 Leguas Reposado
30 ml Anthony Nappa Wines Spezia Gewurztraminer
15 ml Pierre Ferrand Dry Curacao
7.5 oz Amaro Averna
2 dashes Bittermen’s Hellfire Bitters
Dried chile de arbol, as garnish

Method – 

Stir over ice and strain into a chilled cocktail coupette. Add the garnish.

Siette Leguas can be found commonly in London town, although it is making its way around the UK. Being a premium tequila, you’ll most likely find this in the best tequila haunts around, or indeed your own drinks cabinet. And if you see the rare five year aged D’Antaño, give me a call and save me a slice.

* A recipe by Payman Bahmani, PDT, New York

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.



Patrón is one of the most recognisable brands in the world. The distinct shape of the bottle, the highly rated liquid produced and the fact that it’s not been around for long makes Patrón one of the most talked-about brands in the world, and it’s done wonders for the tequila category. But what is it exactly that’s made Patrón stand out? Lets take a look.

Patrón originates from Casa 7 Leguas, one of the oldest Mexican distilleries, but in 1989, John Paul DeJoria and Martin Crowley of St. Maarten Spirits purchased the brand rights and in 2002 moved production to a new distillery, Hacienda del Patrón within the highlands of Jalisco, Mexico. It is here that Patrón is created, using harvested 100% Blue Weber agave piña that are first steamed for 79 hours in traditional masonry ovens, before being shredded and macerated using the traditional method of Tahona. Another method, known as the roller mill, is also used, but both are created separately and then blended together. The juice from the macerated agave is transferred to wooden tanks where the fermentation process occurs for 72 hours. This creates a ‘must’ which is then twice distilled in copper pot stills. After each distillation, filtration and blending taking place, all overseen by Master Distiller Francisco Alcaraz, who is also credited for the recipe that Patrón abide by.

The bottles themselves are a thing of beauty. The ovens used to make the Patrón bottles were designed specifically to produce them. The glass artisan measures the amount of glass used to make a Patrón bottle by hand, with each Patrón bottle individually handmade by the artisan and using recycled glass, save the pure crystal Gran Patrón. Each bottle is carefully hand inspected at every stage for shape, volume, clarity and beauty, looking for any imperfections. Fourteen distinct criteria are used to assure quality. Each bottle is individually washed in tequila before it is filled. Workers individually label, hand tie ribbons and wipe the bottle free of dust. The final product is then cradled in paper and boxed.

It’s the liquids that are ultimately the selling point, so below, I give to you my tasting notes –

Patrón Silver – 40%

Fudge and white chocolate aromas upon the nose, with hints of dry pepper, earthy notes and a slight citrus. Sharp, white pepper flavours on the palate, fresh, with a slightly sweet, bold kick of agave that creates a very long finish.

Patrón Reposado – 40%

Aged for 6 to 8 months within ex French, Hungarian and American oak barrels. Plenty of dry oak with vanilla and toffee blending well. Slight smoke near the finish too. Smooth, silky texture on the palate with plenty of agave that creates a sweet finish.

Patrón Añejo – 40%

Aged for 16 months within ex French, Hungarian and American oak barrels. Butterscotch aromas with fudge, vanilla and citrus all on the nose. Soft agave follows nicely. Very smooth upon the palate, with plenty of agave that develops a spice flavour for a dry finish.

Patrón XO Cafe – 35%

A blend of Patrón Silver and infused Mexican coffee beans. Rich, fresh coffee with slight vanilla notes on the nose. Freshly roasted coffee and thick vanilla combine on the palate to create a sweet flavour, but soon disappears.

Patrón Citrónge – 40%

A blend of Patrón Silver infused with lemon and orange peel. Light citrus notes on the nose, with smooth, sweet aroma of agave coming through. Very sweet on the palate though, with sharp orange that mellows into a clean, lingering finish of orange and agave.

A really good range available, and as you can imagine, there have been many bartenders taking full advantage –

Frappe XO Extreme
Frappe XO Extreme

Frappe XO Extreme

Glass –


Ingredients –

45 ml Patrón Añejo
30 ml Patrón XO Cafe
15 ml Chocolate syrup
2 scoops vanilla ice cream

Method –

Swirl the glass with chocolate syrup. Combine the ingredients in a blender. Blend until smooth. Pour into the glass.

Patrón have a couple of exclusive expressions that you can find on the odd occasion, including Gran Patrón Piedra Extra Añejo, matured for three years within French and American oak, and Gran Patrón Platinum which is triple distilled. But it’s the main core expressions that stand out not only on the bar, but in flavour and aroma. Quite possibly one of the best silver tequila’s I’ve ever  had too. Join me in grabbing a few bottles for your cabinet. 

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

24 Days of Christmas Cocktails – Day 15

Nearly on the home stretch now, and we have Patrón tequila leading the way!

The Bell Tolls

Day 15 – The Bell Tolls – Patrón

Glass –

Rocks glass

Ingredients –

60ml Patrón Añejo
25ml herbal liqueur
50ml white grapefruit juice
15ml cane syrup

Method –

Combine all ingredients into an ice-filled shaker, shake and strain into a rocks glass filled with ice.

Garnish with a sprig of Thai basil.


Each day for the next 9 days their will be a different christmas cocktail added to the site, so sign yourself up to be the first to find out! Make sure you follow me on Twitter (and the hash tag #24daysofchristmascocktails) or Facebook for instant updates.


© David Marsland and Drinks Enthusiast 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

The Circle 360 Review

Theres a new champagne and cocktail bar located in the Italian area of the Trafford Centre’s Orient food hall. I’ve watched this bar grow from day one as it’s location is opposite to where i work and i’ve been itching to try it out ever since its grand opening less than a week ago.

I took along a friend and arrived at about 3pm. As you can see the back bar automatically grabs your attention, the large circle with a magnum of champagne in the middle! A good layout of spirits surrounded underneath it including Jack Daniel Single Barrel, Belvedere, Patron and Martin Millers as well as display ice buckets with several bottles of Moet & Chandon poking out the top. Cake stands were also visible for there Afternoon Tea promotion (more about that later).

Speciality 360

Sitting ourselves on white leather bar stools which despite looking like salon chairs, went surprisingly well with the white decor, we were greeted by the bartender on duty with a smile and a drinks menu. I had already previously asked The Circle Club (the company behind the bar) on there Twitter feed which cocktails they recommend with the replies of ‘Pornstar Martini and the speciality 360’, so with curiosity getting the better of me i plumped for the 360 while a French Martini was ordered as well. Now i don’t know if this is me but if you make a cocktail, you make it in front of the customer, not halfway down the bar. It would have been nice to see what ingredients he was putting in to this speciality cocktail (i glimpsed Hendricks gin being used) but i gave the man his dues once he presented me with the finished item.A dark blackcurrant colour with a fresh blackcurrant and cucumber fold as a garnish made a good first impression. It had a smooth velvety taste to it with the constant aroma of cucumber coming from both the garnish as well as the Hendricks gin. Slightly overpowering it sometimes but the blackberry taste counteracted it nicely and made it a very nice mouth-watering signature cocktail.We were a bit confused with what our other drink was as we originally ordered a French Martini however a champagne flute was handed to us which eventually turned out to be a French 75. Obviously thinking the French Martini would be served in the Martini glass and the signature cocktail served in a champagne flute, it turned out we were drinking the drink the other one had ordered. A mistake on the bartenders part but non-the-less the French 75 was a beautiful lemon zest cocktail with the Moet & Chandon champagne top not overpowering the overall complexity at all. After a few sips i also noticed it started to go down very smoothly, as if the drink had settled and it allowed you to enjoy it that little bit more. The glass itself helped, an elegant yet simple thinly stemmed champagne flute that curved at the top to reduce the amount of gasses being released.

A Parisian Re-fashioned followed next for me with an absinthe take on the Old Fashioned classic.

Parisian Re-fashioned

Made with coating the inside of a tumbler glass with Le Fee Parisian Absinthe and igniting for a few seconds, blowing out and starting the 7 minute process of an Old Fashioned. The use of Woodford Reserve bourbon was a particularly good choice and vanilla sugar made my day as the sweet tooth guy I am. To be fair it wasn’t 7 minutes in the making but the drink itself was a well-balanced affair. The vanilla sugar took the edge off a drink which can sometimes come on a bit strong if not enough Demerara is used and it worked well. The burnt orange zest gave some interesting aromas as it mixed with the coating of absinthe and the Woodford Reserve but it didn’t over come you which made it a very drinkable drink.

My friend is a lover of Tanqueray 10 and asked the barman for a recommendation that involved fruit juices. The result was Tanq 10 with both fresh and puree strawberries with a top of champagne served in a Martini Glass. This had a zest tingly sensation to it, possibly due to the champagne top but also to the fresh strawberries used. The gin was hard to tell it was there sometimes but you got the odd taste of the Tanq once you made your way through the layer of fruit.

The Circle 360 bar menu is a simple yet well set out design with a ‘champagne story’ on the inside cover to highlight the bars purpose.

Now i will say this, the prices that the drinks are being sold for are worth it.

Champagne cocktails (Bellini’s, French 75’s) for £6.95

Signature cocktails (Pornstar Martini, Jack Daniels Single Barrel over ice) for £5.95

Classic cocktails (Mojito, Margarita, Long Island) £4.95

Contemporary cocktails (8yr Itch, Grey Goose Le Fizz) £5.45

Martinis (Cosmopolitan, French Martini) £5.45

French 75

Compared to the rest of the Trafford Centre’s bar/cocktails offerings as well as the reputation of The Circle Club i did expect to be paying a lot more for these drinks, especially when they use premium spirits and champagne! This could be a winning formula for them and i hope they stick at these prices for a while to come.

Now as you’d expect there are offerings for wine with what looks like a very good and varied selection in each category (a bottle of Sangiovese, Ceravalo Estate caught my eye for £29.50). The usual suspects of champagne are there with glasses of Castell Lord Cava at £3.50 to £7.95 for a Moet & Chandon Imperial Rose and topping to a bottle of Krug Clos D’Ambonnay Vintage 1996 at £3295. Theres Bollinger, Dom Perignon, Laurent Perrier, Veuve Clicquot and Louis Roederer thrown in there for good measure too.

Soft drinks are available too with the offering of juices, milkshakes, smoothies and tea and coffee as well as fresh cake slices including victoria sponge, cupcakes, scones and lollicakes (cakes on a stick, – popular with celebrities apparently!). They also do a Afternoon Tea priced at £15.50 where you receive a pot of Darjeeling tea, choice of 2 sandwiches, scone, elderflower cake, chocolate choux pastry and fresh fruit tart!

Nearing the end of our visit we were both genuinly impressed with the offerings that The Circle 360 give you in the case of drinks as well as surroundings. The stunning bar set-up is a thing to see and you don’t always feel like your in the middle of a food court when your sat there, something which i thought would put me off.

You’ll be seeing me here again that’s for sure, theres plenty more drinks for me to try!