The drink I’ve created for the Patrón Perfectionists competition represents the concept of a journey. It tells the story of how, over time, our personal journey influences everything, and everyone, around us. My drink is also an homage to my staff, and the way we grow together and learn from each other – Pauric Kennedy – Baragaroo House – Sydney
Build ingredients in mixing glass. Stir and strain over ice block. Express oils from lime peel over drink (keep the remaining peel for the leather). Garnish with pineapple & lime leather.
*Pineapple shrub: Cook 400gm of cut pineapple until it begins to soften, stirring well. Then add 400gm sugar and 450gm water, and bring to the boil with mixing to dissolve sugar. Once mixture boils, lower heat to a simmer and leave for 10 minutes. Remove from heat and cool. Then strain through a chinois. Once Pineapple syrup is fully cooled, mix 3 parts of Chardonnay vinegar with 2 parts of the pineapple syrup. Et Voila!
Pineapple & Lime leather
*Pineapple & Lime leather: Once you have strained out the solids from the Pineapple syrup, place them into a blender and grate in the skin of 1 lime (the grated lime can be used for juicing to minimise waste). Then add in enough sugar syrup to cover the remaining fruit in the blender and blend on high until you have a smooth consistency. Then strain it all through a chinois and put the strained liquid into a dehydrator on a non-stick surface at 70 degrees for 24 hours. Remove from the dehydrator after this time and allow to cool, before peeling it off and portioning for garnish.