The Bite Magazine - Spring/Summer 2026 - Issue 39

bitedrinks Image courtesy of Bacardi truly unique in the industry. With PATRÓN 100, we wanted to show what’s possible when you give traditional craftsmanship the time, care and investment it deserves.” To introduce PATRÓN 100 to the bartending community, the brand launched the Let’s Roll Tour, one hundred pop‑ups with one hun- dred bartenders over one hundred days. The tour travels through major cities, appearing at influential bars and cultural moments, and culminates on National Tequila Day on 24 July, during Tales of the Cocktail in New Orleans, the annual gathering of the global spirits world. This celebrates the new release as well as the craft, culture, and people who shape tequila today. Behind every bottle of PATRÓN lies a metic- ulous process: hand‑harvested Weber Blue Agave, traditional distillation, small‑batch pro- duction, and individual inspection, numbering, and labelling. Despite its global recognition, the tequila is still made exclusively in the High- lands of Jalisco, Mexico, where the brand con- tinues to honour the same standards it began with. PATRÓN 100 is the latest expression of that philosophy, a bold, high‑character tequila shaped by heritage and patience. Two signature serves, PATRÓN 100 Margarita and the PATRÓN 100 Negroñi can be made with the new tequila. For the Margarita, mix 2 oz PATRÓN 100 Tequila with 0.75 oz fresh lime juice, 0.5 oz blood orange juice, 0.5 oz agave, 0.5 oz PATRÓN CITRÓNGE Orange Liqueur, and garnish with two basil leaves or thyme sprigs. Negroñi is created with 1 oz PATRÓN 100 Tequila, 1 oz Bitter Bianco, 0.5 oz MARTI- NI Dry Vermouth, 0.5 oz MARTINI Ambrato Vermouth, 1⁄2 barspoon of Ancho Reyes Verde, and garnished with a green olive. PATRÓN 100 is available across the U.S., ready to be poured neat, over ice, or mixed into cocktails that benefit from its structure and intensity. www.patrontequila.com/en-gb