Who Will be Crowned the Margarita of the Year?

@Patron

On National Margarita Day, Wednesday February 22nd, at SIR Stage 37, Patron Tequila introduced us to some twists on the classic margarita.

The Patron Margarita of the Year Competition is in its third year, and for 2017 the focus is on an international combination of ingredients. This years cocktails were for sure a step away from the original, but definitely not lacking on taste!

For one night I was able to get an up close and personal experience of the seven contenders from around the world and their creations. As I entered the space, I was able to play bartender for bit and create my own cocktail utilizing a vast array of tropical fruits. I named mine the ‘Tropical Explosion’ , a mix of mango, pineapple and lime. In my opinion I could’ve thrown in a slice or two of Jalepeño to balance the acid!

In addition to the contenders, Padma Lakshmi also created a Citrus Tumeric Margarita for us to try. Bringing the night together, eats were provided by Pinch Food Design and beats spun by DJ Saint Clair.

My favorite cocktails from the night were the Tropicante Margarita and the Tiki Rita.

You can vote for your favorite at MargaritaoftheYear.com until April 9th narrowing it down to the top three. On April 17th, you will have the chance again to vote via Facebook Live and pick the Winning Cocktail. Keep posted with Patron for updates!

Want to try the cocktails for yourself? You can order all the ingredients though Cocktail Courier here! The recipes can also be found below.

Even, better, you can try out a cocktail from a contender in your city! One of the contenders, Hemant Pathak of Junoon is located right here in the NYC! His Mumbai Margarita is currently in 1st place.

Photos from the night: 

The Cocktails:

High Plains Margarita, Charred Pineapple & Sage
Created by Shaun Gordon, Truman Tavern

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.

About Shaun Gordon – Atlanta
The art of the craft is the driving force behind Shaun Gordon continually pushing the limits on his eclectic cocktail creations. Currently shaking it up in Atlanta, Shaun gathers inspiration from all of the places he’s visited, along with involvement in events like The Charleston Food & Wine Festival to keep his bartending techniques and cocktail flavors fresh and fun.

Mumbai Margarita, Mango & Indian Spices
Created by Hemant Pathak, Junoon

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.

About Hemant Pathak – NYC
Hailing from India, Hemant brings a creative perspective to his NYC bar that’s rooted in a deep knowledge of different cultures and flavors. Each cocktail he creates incorporates a global flair that will surely feed your adventurous side. In addition to crafting new and unique cocktails, Hemant’s a successful competitor on the global cocktail competition circuit.

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.

About Mindy Kucan – Portland
Mindy Kucan adds her distinct and tasty touch to everything from innovative new cocktails to over-the-top bar experiences. With an incredibly refined skill set and keen sense for bold flavors, it’s no surprise that she co-founded the Texas chapter of USBG. Now Mindy’s love of the craft can be found in every cocktail poured at her legendary Tiki bar in Portland.

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.

About Alex Kady – Denver
Alexander Kady brings a thorough understanding of different cultures, a high-level of technical skill and many years of experience behind the bar to create cutting-edge cocktail moments. At his cocktail hotspot in Denver, Alexander takes the same approach to his clientele and the cocktails themselves: both require special attention.

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.

About Reisler Morales – Mexico City, Mexico
From his style to his demeanor behind the bar, Riesler Morales from Mexico City makes the traditional approach to bartending look good. While studying in Europe, Riesler honed in on the art of crafting cocktails and has since won many competitions, including Bols Around the World 2012. He’s also been credited with helping to put Mexico on the map as a craft cocktail destination.

English Garden Margarita, Green Peas & Earl Grey
Created by Sophie Bratt 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.

About Sophie Bratt – London, England
Bartender Sophie Bratt is an expert at mixing different cultures and trends in her cocktails. She combines of-the-moment flavors with outside influences from her own experiences, as well as her customers. This love of exploration has led her to compete in cocktail competitions across the UK, including the 2014 Patrón Perfectionists Competition.

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.

About Max Greco – Sydney, Australia
Passion is the key ingredient for every drink Max Greco of Sydney, Australia makes. His enthusiasm and love of people combine to create an unforgettable bar experience and beautifully crafted cocktails. Regarded as one of the top Australian bartenders, Max is continually putting his skills to use by shaking up big, bold flavors.