Auf der von Patrón Tequila am International Margarita Day, am 22. Februar, ins Leben gerufenen Suche nach dem „Margarita of the Year 2017“ hatten es sieben Kreationen von genauso vielen Bartendern aus aller Welt in die engere Auswahl geschafft. Die drei vielversprechendsten Drinks kamen in ein Voting, das schließlich den „Coralina Margarita“ von Riesler Morales in Mexico City zum „Margarita of the Year 2017“ und Sieger kürte. Ihm folgen Shaun Gordon aus Atlanta in den USA mit dem „High Plains Riser Margarita“ und Sophie Bratt aus London mit dem „English Garden Margarita“ auf das Treppchen.
„Coralina Margarita“
by Reisler Morales, Mexico City, Mexiko
50 ml Patrón Reposado
20 ml Patrón Citrónge Orange
30 ml Fresh lime juice
20 ml Simple syrup
15 ml Red Wine
Sugar-salt rim*
Zubereitung: Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously. Strain into a chilled cocktail coupe rimmed with sugar-salt rim. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.
*Sugar-salt rim: Pulverize 0,25 cup dried hibiscus in a spice grinder. Add 0,25 cup sugar and 0,25 cup salt, and pulse until combined.
„High Plains Drifter Margarita“
by Shaun Gordon, Atlanta, Georgia, USA
50 ml Patrón Silver
15 ml Patrón Citrónge Orange
7 ml Yuzu juice*
15 ml Fresh lime juice
7 ml Simple syrup
2 Slices charred pineapple, one for garnish
4 Sage leaves, 2 for garnish
2 dash Lime bitters
Chipotle salt rim**
Zubereitung: 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 to 1 part orange juice.
**Chipotle salt rim: 0,5 cup salt and 0,75 tsp dried chipotle powder.
„English Garden Margarita“
by Sophie Bratt, London, England
50 ml Patrón Silver
15 ml Patrón Citrónge Orange
20 ml Fresh lemon juice
15 ml Apricot liqueur
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
Zubereitung: In the bottom of a cocktail shaker, muddle 1 sugar snap pea and 1 mint sprig with Earl Grey tea syrup. Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint. Fill cocktail shaker with ice and shake vigorously. Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt. Garnish with mint sprig and sugar snap pea.
*Earl Grey tea syrup: Combine simple syrup with hot water and 5 tea bags.
Quelle: Patrón Tequila
