PATRÓN El Alto Celebrates Spooky Season with Queen of Halloween, Heidi Klum

Held at Marquee New York on Oct. 31, 2023, the Queen of Halloween, Heidi Klum, hosted her 22nd annual Halloween party in New York City. The East Coast’s most anticipated Halloween event celebrated the spooky season with prestige tequila and presenting sponsor PATRÓN EL ALTO, at Tao Group Hospitality’s Marquee.

A premiere entertainment haven, Marquee Nightclub in New York City attracts celebrities, world-class DJs, and partygoers from all over the globe for some of the industry’s most extravagant events.

The event included costumed celebrities and fright-inducing décor and guests danced to the DJ set by Questlove while treating themselves to signature PATRÓN Tequila drinks, including the official cocktail of the event with PATRÓN EL ALTO, Heidi’s Black Magic-Rita, exclusively crafted for the year’s celebration. Find the recipe and hi-res photos HERE.

Notable event attendees included Leni Klum, Kate Beckinsale, Alexina Graham, Brooks Nader, Maye Musk, Ellen Von Unwerth, Ilfenesh Hadera, Jasmine Sanders, Jordan Chiles, Soffi Tucker, Tinashe, Kyle MacLachlan, Amanda Lepore, The Blonds, Tommy Dorfman and others.

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Heidi’s Black Magic-Rita Recipe:

Recipe:

1.5 oz PATRÓN EL ALTO

1 oz blackberry syrup

1 oz fresh lime juice

1 drop of Scrappy’s Fire Water Tincture

Black lava salt and sugar spider web garnish

Preparation:

In a shaker combine PATRÓN EL ALTO, blackberry syrup, lime juice, and ice and shake. Strain and pour over ice in a rocks glass with a black salt rim. Top with two drops of fire water tincture and a sugar spider web garnish.

Blackberry Syrup:

In a small saucepan, mix one cup of sugar, one cup of water with five large blackberries. Simmer and let the sugar melt. Once the blackberries are soft, muddle them with the back of a spoon. Strain through a fine mesh strainer and let cool.

Sugar Spider Web Garnish:

Combine 1 1⁄4 cups of sugar, 1⁄4 cup of light corn syrup, and 1⁄4 cup of water with muddled blackberries in a small saucepan. Start on low heat and periodically whisk to increase temperature. Using a candy thermometer, bring the mixture to 300 degrees. Place the saucepan in an ice bath and bring it down to 275 degrees. Using a fork, spin your cobweb design by drizzling the mixture over parchment in your desired shape.