All Patxed Up

All Patxed Up

Cultures all around the globe have long held traditions of foraging native wild plants and fruits which are then used to infuse spirits, creating regional specialty liqueurs such as the well known limoncello from Italy. Another well known example is sloe gin, a seasonal treat made from the Blackthorn berry (the sloe) which grows wild in rural England. In the Basque region of Spain, there are similar sloe berries which grow wild on the mountainside. Hunting down these sour berries, which only grow at high altitudes, and keeping the best spots secret, is a local tradition. The berries are then macerated and infused in anise flavored spirit for about 6 months. The resulting ruby red liqueur is known as Patxaran (or Pacharan).

patxed and ready to go

My friend Jordi Gallen has been making local Patxaran with his family for years. On a fortuitous vacation last year, they stumbled upon a hidden treasure trove of the wild berries, which they harvested for a new vintage. Jordi gifted me some of the precious liquid earlier this year, and I wanted to feature it in a drink that celebrates his newest creation. I’ve used some of the unique liqueur in a modification of a recipe from Jordan Brower of Mayahuel in New York City. His cocktail, “All Jacked Up” is mashup of templates mostly closely resembling a Manhattan, which is whiskey and vermouth. In his drink, the whiskey is replaced by a split base of mezcal and apple brandy. There are also small modifying elements of bitter and sweet using the ultra-bitter amaro Fernet Branca, and the cherry liqueuer maraschino. I’ve replaced the cherry liqueur with Patxaran, and I also used a special Spanish vermouth I got from Jordi as well. Salud!

this pair patxs a punch!

All Patxed Up (adapted from Jordan Brower)

1 oz mezcal

¾ oz sweet vermouth

¾ oz apple brandy

½ oz patxaran

¼ oz Fernet-Branca

Stir ingredients with ice and strain into a favorite glass. Garnish with an apple fan.

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