Everyone knows the margarita and its many fruity variations. It’s a refreshing tequila drink and a must-have spring or summer cocktail that can be made in many different ways. With this in mind we asked the experts at Patrón Tequila to pick their top three margarita recipes.
La Margarita
Inspired by LA’s signature agua frescas, this margarita recipe from California plays with lychee, ginger, lime and chia seeds.
Ingredients
45ml Patrón Reposado
15ml Patrón Citrónge Orange
20ml Lime juice
10ml Lychee syrup*
10ml Ginger syrup (such as Monin or Ginger Reál)
+ Whole lychee for garnish
+ Sprinkle of chia seeds and salt for rim
Method
Combine liquid ingredients in a cocktail shaker and shake with ice to chill.
Strain onto fresh ice in a glass rimmed with a 50/50 blend of chia seeds and kosher salt.
Garnish with lychee to the sounds of classic Mexican guitar.
North End Margarita
Tomato and thyme come together in one simply savory, Boston-inspired Margarita.
Ingredients
45ml Patrón Reposado
15ml Patrón Citrónge Orange
15ml Lemon juice
10ml Agave nectar
2 Whole cherry tomatoes
2 Thyme sprigs
+ Lemon/thyme/pepper citrus salt rim*
Method
In the bottom of a cocktail shaker, muddle one cherry tomato with agave nectar.
Add liquid ingredients and one thyme sprig and shake vigorously with ice to chill.
Strain through a mesh strainer into a chilled coupe that has been rimmed with the seasoned salt.
Garnish with remaining cherry tomato and thyme sprig, but don’t go (historically) overboard.
Verde Margarita
Blending the flavours of lime and celery with herbal notes of elderflower make this frozen Margarita fresh and vibrant, just like Mexico City.
Ingredients
45ml Patrón Silver
15ml Patrón Citrónge Orange
155ml Elderflower liqueur (such as St. Germain)
5ml Fino Sherry
5ml Agave syrup
1 Lime wedge
1 Celery stick
1 Pinch salt
+ Celery spear & edible flower for garnish
+ Sugar, maldon salt & celery salt rim
Method
Rim a highball glass with a mix of sugar, maldon salt & celery salt.
Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved.
Pour contents from blender into glass.
Garnish with celery spear and edible flower before a well-deserved siesta.
