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Patrón Tequila Introduces Cocktails with a Conscience at The Conduit

Patrón hosts Cocktails with a Conscience, to highlight the importance of sustainability with an exclusive sustainable cocktail masterclass followed by an equally sustainable three-course dinner paired with Patrón drinks featuring leftovers from the preparation of each dish. Created exclusively for the evening by The Conduit’s bar operations 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.

 Patrón Salt of the Earth and Patrón Añejo bottle
Patrón Salt of the Earth and Patrón Añejo bottle

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 evening will showcase how to transform leftovers into beautiful ingredients to mix with Patrón.

Event: Cocktails with a Conscience at The Conduit

Location: The Conduit 40 Conduit Street London W1S 2YQ

When: 24 April, 7pm - 10pm

Tickets: £55 and available here



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

*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

*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: Hake, Swiss chard, Jerusalem artichoke

* 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

* Lime zest leftovers from the dessert are added to infuse the Yorkshire rhubarb 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.

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