It’s February 22, International Margarita Day! If you’re observing, I salute you. If you’re not, I have questions: Why? How come? What’s wrong? Get with the program and treat yourself to a celebratory sip or two today (You can find some simple margarita recipes here ). If you’re ready to get next-level with your usual ‘Rita, the good folks at Patrón and Casamigos have come up with got a few suggestions for you. Read on.
High Plains Drifter Margarita
Created by Shawn Gordon of Atlanta, Georgia, USA
1½ oz Patrón Silver
½ oz Patrón Citrónge Orange
2 Slices charred pineapple
¼oz Yuzu juice*
½ oz Fresh lime juice
¼oz Simple syrup
4 Sage leaves, 2 for garnish
2 dash Lime bitters
Slice charred pineapple for garnish
Chipotle salt rim**
Char 2 pineapple slices and reserve one slice. Combine two pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle. Add remaining liquid ingredients and shake vigorously with ice to chill. Double strain onto fresh ice in a chipotle-salt rimmed rocks glass. Garnish with a slice of charred pineapple and two sage leaves.
*If Yuzu juice is not available, substitute 2 parts lemon juice : 1 part orange juice.
**Chipotle salt rim
½ Cup salt + ¾ tsp dried chipotle powder
WATERMELON MINT MARGARITA
1½ oz. Casamigos Blanco Tequila
1 oz. Fresh Lime Juice
½ oz. Cane Sugar
4 Watermelon Chunks (1”)
8-10 Mint Leaves
2 Dashes Peychauds Bitters
Combine all ingredients into tin shaker. Muddle fruit/herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with mint sprig and watermelon chunk on skewer.
Tropicante Margarita
Created by Alexander Kady of Denver, Colorado, USA
1¾ oz Patrón Reposado
½ oz Patrón Citrónge Mango
½ oz Light agave syrup
1 oz Fresh lime juice
¼ Medium avocado
Short dash celery bitters
Short dash grapefruit bitters
Chipotle chili salt*
Sliced mango for garnish
*Chipotle chili salt: ½ Cup of salt : 1 T chipotle powder
Cut the avocado in half and remove the pit. Scoop out half of one side and add to cocktail tin, mashing with spoon until soft. 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. Rim a double old fashioned glass with chipotle chili salt* and fill with ice. Add ice to shaker tin and shake vigorously until well chilled. Use a mesh strainer to “fine strain” the cocktail into the iced glass. Garnish with a ribbon of mango.
PINEAPPLE CILANTRO MARGARITA
2 oz. Casamigos Reposado Tequila
1 oz. Pineapple Juice
½ oz. Fresh Lime Juice
½ oz. Cane Sugar
8-10 Cilantro Leaves
Optional: ½ Thick Rim Sugar, Cilantro Salt (equal parts)
Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Strain into rocks glass. Add ice. Garnish with 2 pineapple leaves.
Pacific Rim Margarita
Created by Max Greco of Sydney, Australia
1½ oz / 50 ml Patrón Silver
½ oz / 15 ml Patrón Citrónge Orange
¼ oz / 7.5 ml Spicy coconut syrup* (Monin or similar)
¾ oz / 25 ml Yuzu juice (If Yuzu juice is not available, substitute 2 parts lemon juice : 1 part white grapefruit juice)
¼ oz Fresh lime juice
Pinch smoked salt (optional)
Lemon wheel for garnish
Dehydrated lime salt rim**
Combine ingredients in a cocktail shaker and shake with ice to chill. Strain into a salt-rimmed coupe. Garnish with a lemon wheel.
*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.
