Three of the best San Jose mixologists competed in Partida’s Field to Glass: Top of the Class Bartending Competition at the Silicon Valley Capital Club on August 13, 2019. Alongside Rey Rey, Brian Han from 55 South in San Jose and Amanda Trippler from The Vesper in Campbell competed as well.
While the competition was tough, it was Rey Rey's signature cocktails that won over the crowd and the judges. Take a look into one of his signature award-winning cocktails, "Elote Para Mi Gente."
“Elote Para Mi Gente”
1.75 oz Roasted Corn Infused Partida Reposado .75 oz Corn-Nut Orgeat .75 oz Spiced Peach Shrub .50 oz Vanilla Bean Oat Milk .75 Lime Fill shaker with crushed ice. Shake. Then dump into your favorite vessel. Garnishing with charred corn husks.
ROASTED CORN INFUSION Take the Kernels of 3 Charred Corn Cobs, Split 2 Fresno Chilis, and a Tbsp of Coriander to infuse within Partida’s Reposado Let sit overnight and then strain through a fine mesh strainer. Reserve the cobs.
CORN-NUT ORGEAT 3 Cups Macadamia Nuts, 3 Cups Peanuts 3 Cups Freeze Dried Corn 4 1/2 cups of Hot water. Blend Well (45 - 60 seconds). Strain through cheesecloth, squeezing out as much water as possible by wringing out the remnants. For every Cup of the “Corn-Nut” Milk add 1/2 cups of sugar and blend until sugar is incorporated.
SPICED PEACH SHRUB 3 Cups of a peach purée 1 3/4 Cup of Sugar 1 3/4 Cup of Hot Water 1/2 Cup of Apple Cider Vinegar 1 Tbsp of “Pimiento De La Vera Dulce (Smoked Paprika) Blend until well incorporated.
VANILLA BEAN OAT MILK 4 Cups of Oat Milk 1Tbsp Vanilla Bean Paste (or 2 T Vanilla Extract) 3 Corn Cobs (halved) Simmer on low in a pot for 30 minutes, Then strain through a fine mesh strainer. And let cool.
Bonus Rey Rey Recipe: Rey's Paloma
2 oz Partida Blanco .50 oz Giffard Rhubarb Liqueur .25 oz Campari 1 oz Lime .75 oz Grapefruit Oleo Saccharum Short .50 oz of Agave Syrup (2:1) Shake and Strain into a Collins Glass Top with Soda Water Garnish with a grapefruit slice
Grapefruit Oleo Saccharum Take the peels of 10 grapefruits and macerate in 16 oz of white sugar. Muddle peels lightly to express the oils into the sugar. To draw out the citrus oil quicker place your ingredients in a bowl in a warm and humid area. Once the sugar and citrus oil are thoroughly combined, add 1 Cup of hot water, take the juice from the peeled grapefruits, and combine with the sugar, water, and peels. Agitate well. Then strain.
For Rey Rey's "Peaches and Dreams" recipe, check out out Oct/Nov issue!