2017 Margarita of the Year Recipes 1 of 7

INGREDIENTS

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)

CORALINA MARGARITA RED WINE & HIBISCUSCreated by Riesler Morales from Mexico City, Mexico

METHOD1. 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.

*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.

+ Sugar-salt rim*

#CORALINAMARGARITA

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2017 Margarita of the Year Recipes 2 of 7

INGREDIENTS

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*

ENGLISH GARDEN MARGARITA GREEN PEAS & EARL GREY TEACreated by Sophie Bratt from London, England

METHOD1. Add liquid ingredients to a cocktail shaker, along

with 1 cracked sugar snap pea and 1 sprig of mint.2. Fill cocktail shaker with ice and shake vigorously. 3. Use a fine strainer to strain into glass rimmed

with pumpkin oil and smoked salt. 4. Garnish with mint sprig and sugar snap pea.

*Earl Grey tea syrup: Combine simple syrup with hot water and 5 tea bags.

+ 3 Drops orange flower water+ 2 Sugar snap peas, one

for garnish+ 2 Sprigs mint, one

for garnish+ Pumpkin oil and

smoked salt rim

#ENGLISHGARDENMARGARITA

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2017 Margarita of the Year Recipes 3 of 7

INGREDIENTS

1.5 oz Patrón Silver.5 oz Patrón Citrónge Orange2 Slices charred pineapple .25 oz Yuzu juice.5 oz Fresh lime juice.25 oz Simple syrup

HIGH PLAINS MARGARITA CHARRED PINEAPPLE & SAGECreated by Shaun Gordon from Atlanta, Georgia

METHOD1. Char 2 pineapple slices and reserve 1 slice. 2. Combine 2 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 2 sage leaves.

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.

+ 6 Sage leaves, 2 for garnish+ 2 Dashes lime bitters+ Chipotle salt rim*

#HIGHPLAINSMARGARITA

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2017 Margarita of the Year Recipes 4 of 7

INGREDIENTS

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*

MUMBAI MARGARITAMANGO & INDIAN SPICESCreated by Hemant Pathak from New York, New York

METHOD1. 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.

*Spicy rose syrup: Mix .5 oz simple syrup, a jalapeño coin and a dash of rose water.

**Green chili-salt rim: Fresh green chiles, cilantro and a bit of garlic.

+ Green chili-salt rim** + Dehydrated lime wheel

for garnish + Mint sprig for garnish

#MUMBAIMARGARITA

See how to make the Mumbai Margarita.PROCESS

2017 Margarita of the Year Recipes 5 of 7

INGREDIENTS

1.5 oz / 50 ml Patrón Silver .5 oz / 15 ml PatrónCitrónge Orange

.25 oz / 7.5 ml Spicy coconutsyrup* (Monin or similar)

.75 oz / 25 ml Yuzu juice

.25 oz Fresh lime juice

PACIFIC RIM MARGARITACOCONUT & JALAPEÑOCreated by Max Greco from Sydney, Australia

+ Pinch smoked salt (optional)+ Lemon wheel for garnish+ Dehydrated lime salt rim**

METHOD1. 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.

If Yuzu juice is unavailable, substitute 2 parts lemon juice : 1 part white grapefruit juice.

*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.

#PACIFICRIMMARGARITA

See how to make the Pacific Rim Margarita.PROCESS

2017 Margarita of the Year Recipes 6 of 7

INGREDIENTS

2 oz Patrón Reposado.5 oz Patrón Citrónge Orange.5 oz Fresh lime juice.5 oz Fresh grapefruit juice.25 oz Vanilla syrup.25 oz Allspice Dram

TIKI RITA GRAPEFRUIT & TIKI SPICESCreated by Mindy Kucan from Portland, Oregon

+ Grated nutmeg for garnish+ Lime wheel and cloves for

garnish+ Hawaiian sea salt rim

METHOD1. Combine ingredients in a cocktail

shaker and shake with ice to chill. 2. Strain onto fresh crushed 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 3 cloves.

#TIKIRITA

See how to make the Tiki Rita.PROCESS

2017 Margarita of the Year Recipes 7 of 7

INGREDIENTS

1.75 oz Patrón Reposado .5 oz Patrón Citrónge Mango1 oz Fresh lime juice.5 oz Light agave syrup .25 Medium avocado

TROPICANTE MARGARITAMANGO & FRESH AVOCADOCreated by Alexander Kady from Denver, Colorado

METHOD1. 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.

*Chipotle chili salt: .5 Cup salt : 1 T chipotle powder.

+ Short dash celery bitters+ Short dash grapefruit bitters + Chipotle chili salt* + Sliced mango for garnish

#TROPICANTEMARGARITA

See how to make the Tropicante Margarita.PROCESS