National Margarita Day with Patrón

Today is National Margarita Day! (As if you need an excuse to drink tequila). I’ll be celebrating with Patrón to find the best Margarita of the Year. I’m rooting for the home team below but I’m excited to try out all of the concotions- besides, you can never go wrong with Patrón. Interested in making your own libations for your National Margarita Day fete? Here are the top seven recipes of the year below. 
High Plains Drifter Margarita, Charred Pineapple & Sage 
Created by Shawn Gordon of Atlanta, Georgia, USA
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
2 Slices charred pineapple
.25 oz Yuzu juice*
.5 oz Fresh lime juice
.25 oz Simple syrup
+ 4 Sage leaves, 2 for garnish
+ 2 dash Lime bitters
+ Slice charred pineapple for garnish
+ Chipotle salt rim**

*If Yuzu juice is not available, substitute 2 parts lemon juice : 1 part orange juice.

**Chipotle salt rim
.5 Cup salt + .75 tsp dried chipotle powder
1. Char 2 pineapple slices and reserve one slice
2. Combine two pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle.
3. Add remaining liquid ingredients and shake vigorously with ice to chill.
4. Double strain onto fresh ice in a chipotle-salt rimmed rocks glass.
5. Garnish with a slice of charred pineapple and two sage leaves.

Mumbai Margarita, Mango & Indian Spices
Created by Hemant Pathak of New York, New York, USA
1.5 oz Patrón Reposado
.5 oz Patrón Citrónge Lime
1 oz Fresh lime juice
.5 oz Fresh mango puree
.5 oz Spicy rose syrup*
+ Green chili-salt rim**
+ Dehydrated lime wheel for garnish
+ Mint sprig for garnish

*Spicy rose syrup:

Mix .5 oz simple syrup, a jalapeño coin and a dash of rose water.
**Green chili-salt rim:
Fresh green chilis, cilantro and a bit of garlic.
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain into a chilled cocktail coupe with a chili-salt rim.
3. Garnish with a dehydrated lime wheel and mint sprig.

Tiki Rita, Grapefruit & Tiki Spices
Created by Mindy Kucan of Portland, Oregon, USA
2 oz Patrón Reposado
.5 oz Patrón Citrónge Orange
.5 oz Fresh lime juice
.5 oz Fresh grapefruit juice
.25 oz Vanilla syrup
+ Splash Allspice dram
+ Grated nutmeg for garnish
+ Lime wheel and cloves for garnish
+ Hawaiian sea salt rim
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain onto fresh ice in a Tiki glass that has been rimmed with Hawaiian sea salt.
3. Garnish with fresh grated nutmeg and a lime wheel pierced with three cloves and grated nutmeg.


Tropicante Margarita, Mango & Fresh Avocado
Created by Alexander Kady of Denver, Colorado, USA
1.75 oz Patrón Reposado
.5 oz Patrón Citrónge Mango
.5 oz Light agave syrup
1 oz Fresh lime juice
.25 Medium avocado
+ Short dash celery bitters
+ Short dash grapefruit bitters
+ Chipotle chili salt*
+ Sliced mango for garnish

*Chipotle chili salt: 

.5 Cup of salt : 1 T chipotle powder
1. Cut the avocado in half and remove the pit.
2. Scoop out half of one side and add to cocktail tin, mashing with spoon until soft.
3. Add liquid ingredients to the tin, use a spoon to release avocado from the side of the tin, and “dry shake” the contents (without ice) until the avocado is broken up and emulsified.
4. Rim a double old fashioned glass with chipotle chili salt* and fill with ice.
5. Add ice to shaker tin and shake vigorously until well chilled.
6. Use a mesh strainer to “fine strain” the cocktail into the iced glass.
7. Garnish with a ribbon of mango.


Coralina Margarita, Red Wine & Hibiscus
Created by Reisler Morales of Mexico City, Mexico
1.75 oz Patrón Reposado
.75 oz Patrón Citrónge Orange
.75 oz Simple syrup
1 oz Fresh lime juice
.5 oz Red Wine (Mexican, or other)
+ Sugar-salt rim*

*Sugar-salt rim:

Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.
1. Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.
2. Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*
3. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.

English Garden Margarita, Green Peas & Earl Grey
Created by Sophie Brett of London, England
1.5 oz / 50 ml Patrón Silver
.5 oz / 15 ml Patrón Citrónge Orange
.75 oz / 20 ml Fresh lemon juice
.5 oz / 15 ml Apricot liqueur
.5 oz / 15 ml Earl Grey tea syrup*
+ 3 Drops orange flower water
+ 2 Sugar snap peas, one for garnish
+ 2 Sprigs mint, one for garnish
+ Pumpkin oil and smoked salt rim
*Earl Grey tea syrup:
Combine simple syrup with hot water and 5 tea bags.
1. In the bottom of a cocktail shaker, muddle 1 sugar snap pea and 1 mint sprig with Earl Grey tea syrup.*
2. Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint.
3. Fill cocktail shaker with ice and shake vigorously.
4. Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt.
4. Garnish with mint sprig and sugar snap pea.

Pacific Rim Margarita, Coconut & Jalapeno
Created by Max Greco of Sydney, Australia
1.5 oz / 50 ml Patrón Silver
.5 oz / 15 ml Patrón Citrónge Orange
.25 oz / 7.5 ml Spicy coconut syrup* (Monin or similar)
.75 oz / 25 ml Yuzu juice
.25 oz Fresh lime juice
+ Pinch smoked salt (optional)
+ Lemon wheel for garnish
+ Dehydrated lime salt rim**

*Spicy coconut syrup:

Infuse coconut syrup with a few slices of jalapeño until a pleasant spiciness emerges. Strain out solids using a mesh strainer. Store in refrigerator.
**Dehydrated lime salt rim:
Using a zester or fine grater, remove 1 tablespoon of zest from a lime. Allow to dry thoroughly on a paper towel. Add dried lime zest to 2 tablespoons salt and pulverize until combined.
If Yuzu juice is not available, substitute 2 parts lemon juice : 1 part white grapefruit juice.
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain into a salt-rimmed coupe.
3. Garnish with a lemon wheel.

Who’s your top bartender with the best cocktail? Vote for Patrón’s 2017 Margarita of the Year here
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