View all newsletters
Latest in Luxury - Sign up to our weekly newsletter
  1. Food & Drink
  2. Cocktail of the Week
March 4, 2022updated May 05, 2023

Piña Gardenrita by Patrón Tequila and Maurice Harris

Cocktail of the Week: A labor of love from Patrón Tequila, St-Germain Liqueur and Maurice Harris.

By Samantha Coles

This week’s cocktail recipe, the Piña Gardenrita, is the result of a trio of influences. Patrón Tequila and St-Germain Elderflower Liqueur worked with artist and floral maestro Maurice Harris to create the inventive and aesthetically pleasing cocktail. 

Maurice Harris, a Los Angeles-based artist, founded Bloom & Plume, a bespoke floral studio. His vibrant, whimsical arrangements have caught the eye of many an admirer, and Harris is no stranger to working with a number of high-end brands. In this recipe, Harris complements the concoction with a mini bundle of mint, lemon verbena, sage, and camomile blooms. According to Harris, “flowers are one of nature’s biggest complements, and I just like to add my two cents.” 

The recipe calls for Patrón Reposado, providing a smooth, clean taste with a subtle oaky flavor that goes deliciously with the sweeter elderflower liqueur. Each bottle of St-Germain Elderflower Liqueur is composed of approximately 1,000 elderflower blossoms. The blossoms are hand-picked in the spring, and each bottle is marked with the year in which the flowers were harvested.

[See also: The Story Behind the Challenging Dom Pérignon 2010 Vintage]

Maurice Harris

Maurice Harris, a Los Angeles-based artist, is the founder of Bloom & Plume, a bespoke floral studio / ©Patron

Ingredients:

  • 1.5 oz Patrón Reposado
  • .5 oz orgeat
  • .75 oz lime juice
  • .5 oz St Germain Elderflower Liqueur 
  • .75 oz charred pineapple juice
  • 7-8 leaves of pineapple mint
  • Pineapple wedge
  • Pinch of salt

Method:

Add ice cubes to a shaker. Add Patrón, orgeat, lime juice, and elderflower liqueur and shake quickly for four to five seconds. Fine strain over crushed ice in a rocks or collins glass. Garnish with a large spring of pineapple mint and a wedge of charred pineapple if desired. To create the charred pineapple, cut a whole pineapple into spears and discard the tough centerpiece. Grill on open flame or in a grill pan for five minutes. 

See more Cocktail of the Week recipes here.

Content from our partners
Clase Azul México Unveils New Mezcal
Elevate Your Wealth Experience with Whittier Trust
A Tailored Guide to Spain's Fashion History

Topics in this article :
Select and enter your email address Be the first to know about the latest in luxury lifestyle. Get the latest news on hotel openings and in-depth travel guides. Get insider access to exclusive promotions and special offers from our luxury partners.
Visit our privacy Policy for more information about our services, how New Statesman Media Group may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Thank you for subscribing to Elite Traveler.

Websites in our network