Kyle Mathis Of Taste Bar Spills On His Award-Winning Pattu Punch Recipe
This winning creation will now advance him to the USBG Bartender Summit in Las Vegas on September 8, where he’ll compete against 51 of the country’s top mixologists for a chance at the title of USBG Nation’s Most Imaginative Bartender. If he takes the title in Las Vegas, Mathis will then secure himself a coveted spot in the 3rd annual global finals.
And in true mixologist form, he’s not keeping this coveted recipe to himself. Mathis shared his recipe and his thoughts on the drink with ALIVE:
“Pattu Punch is my best attempt at highlighting all 10 botanicals that make Bombay Sapphire ‘exotic.’” says Mathis. “In the Hindi language Pattu (pronounced pathu) means 10, and paunch (punch, in cocktail jargon) means five. So this is a five-ingredient cocktail highlighting the 10 botanicals in Bombay Sapphire. The foam garnish on the drink made from Saison DuPont brings out aromas of grains of paradise, coriander and lemon peel, components shared by both the beer and gin. The orgeat and DiSorrono Amaretto highlight the almond in Bombay Sapphire, while the Ramazotti Amaro brings out the dark herbs and roots found in Sapphire.”
2 oz Bombay Sapphire Gin
½ oz orgeat
¼ oz DiSorono Amaretto
¼ oz Ramazotti Amaro
¾ oz fresh lime juice
4 oz Saison DuPont
1 egg white
Directions: Shake the first five ingredients with solid ice and double strain into a large coupe glass. In a separate shaker, prepare the Saison foam topper by shaking the Saison DuPont and egg white for 20 seconds. Spoon the resulting foam over the finished cocktail and serve.