Skip to main content

Patrón Taps into Summer Trend with New Patrón Citrónge Pineapple

Image used with permission by copyright holder

For us here at The Manual, when it comes to tropical, summery drinks, pineapple is one of the flavors that comes immediately to mind. Whether it’s because of the way-too-cheesy-but-still-potentially-delicious piña colada (with an overproof rum float, of course) or any number of Tiki drinks, the bright yellow fruit steals the show more often than not. That’s why we got excited when  tequila brand Patrón introduced the newest flavor liqueur in their Citrónge line: Pineapple.

The third in the family (joining lime and mango iterations), Citrónge Pineapple is made with a Patrón Silver tequila base and Piña Miel pineapples, a smaller, sweet variety of that fruit that is cultivated in the Mexican state of Veracruz. It comes in at 35 percent ABV.

According to the brand, the decision to make the liqueur was based in part on pineapple’s rising popularity in the craft cocktail world.

On the nose, you’ll find a sweet, tropical aroma, which carries through onto the palate. There, the taste of pineapples comes at you sweet and strong, and lingers long after you’ve swallowed a sip. While you could, we guess, sip or shoot this one,  Citrónge Pineapple is best used when incorporated into cocktails. Not sure where to start? We’ve got two recipes below to get you started. One is a cooler, hipper version of the Piña Colada created by friend of The Manual, Cody Goldstein — you probably remember him from these Willy Wonka cocktails — while the other, La Piña Swizzle, incorporates and Italian amaro and sage for a tasty twist on the flavors you might normally associate with the fruit.

Patrón Mini Pineapple Piña Colada

Image used with permission by copyright holder

(Created by Cody Goldstein, Muddling Memories, for The Fat Monk, New York City)

  • 2 oz Patrón Reposado
  • .5 oz Patrón Citrónge Pineapple
  • 2 oz Pineapple Juice
  • 1 oz Passionfruit Juice
  • 1 oz  Cinnamon Cream of Coconut
  • .5 oz Lime Juice
  • 2 dashes Pecan Bitters

Method: Add all ingredients into a shaker and fill half way with ice. Shake for five seconds and double strain into a hollowed out pineapple with ice. Take the top and cut off the spikes and leave a two-inch hole in the middle. Take mini pineapples and stack on top.

La Piña Swizzle

Image used with permission by copyright holder

(Created at Winnie’s Jazz Bar inside the Refinery Hotel, New York City)

  • 1.5 oz Patrón Reposado
  • 1 oz Pineapple Sage Syrup*
  • .5 oz of Patrón Citronge Pineapple
  • .5 oz of Amaro Montenegro
  • .5 oz of Lime Juice

Method: Combine ingredients in a shaker tin and whip shake with crushed ice.  Pour into a Collins glass or your favorite Tiki mug and pack with crushed ice.  Optionally* garnish with three pineapple fronds and an absinthe soaked pineapple slice.  Char slice to order.

Pineapple Sage Syrup

  • 1 qt of water
  • 1 qt of sugar
  • 1 qt of pineapple juice
  • 4 gr of sage

Method: Bring water and sugar to boil then remove from heat.  Add sage and let steep for five minutes.  Remove sage and add pineapple juice.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Cool days, warm grill: 4 tasty fall grill recipes to try this year
Grilling ideas for fall outdoor cooking adventures
Pot roast beef

Some people think of summer as the time of the barbecue, but I've long said anyone who thinks there's a grilling "season" is an abject coward who ought to be slapped. (Which is probably why I'm not invited to many parties, I'm realizing.)

Anyway, in my humble-ish opinion, autumn grilling is the best grilling of all. There's little better than standing near a hot grill on a cool day with a warm beer and a cold jacket. Or maybe the beer is the cold part, whatever. The point is that autumn grilling is a pleasure, especially when the foods you prepare capture the essence of the fall season. From using extra wood chips in the coals to grilling on cedar planks to adding apple and maple to myriad meat recipes, I make the most of my grill in the fall, and you should, too.

Read more
How to make cold brew coffee (plus, our 3 favorite grounds for cold brew)
Cold brew coffee: Making this popular drink is easier than you think it is
Cold brew ice coffee

I grew up in a house where iced coffee was made by pouring the hours-old leftovers from the coffee pot over a glass of ice. Maybe a little milk was added, or if you were feeling extra fancy, a splash of flavored creamer. Embarrassingly far into adulthood (before Keurig came along and cramped my style), that's how I made my "cold brew." For years, this was how I drank my warm-weather coffee. But oh, did I have it wrong.
But what is cold brew coffee? In case you're unaware, cold brew, real cold brew, is made using an entirely different method than hot coffee. While hot coffee is generally made by running hot water through finely ground coffee beans, cold brew is made more like our grandmothers made sun tea -- set to steep for a while, becoming flavorful and delicious on its own with nothing added but love, water, and time.
The result is a much smoother, silkier, bolder, and more flavorful cup of morning magic. When coffee is steeped this way, much of the bitterness smooths to be much gentler on the palette, allowing you to really taste the flavor of the beans in a whole new way. So how do you make cold brew at home?

How to cold brew coffee
There are plenty of gizmos out there, like cold brew coffee makers, jugs, and infusers, but there's no need for these. Like many needless kitchen tools, these accessories end up being shoved into the back of the pantry, never to be seen again.

Read more
This weight loss chart may be the secret key to a slimmer physique
Reference this chart as often as you need for achieving your weight loss goals
Closeup view of man with slim body in oversized jeans on grey background. Weight loss.

Let's picture it: a world where you enjoy your favorite foods, savor every bite, and inch closer to your dream physique with each meal. Although it may seem like a distant dream, it is within your reach. It's not a fantasy; instead, it's a powerful tool with tantalizing potential. That tool? The food satiety index. 

Knowledge is the most valuable asset in your quest to a healthier you. The food satiety index holds the key to unlocking your slimmer physique. Making informed food choices that satisfy and nourish you is much more effective than counting calories or depriving yourself of foods you love.

Read more