Cinco de Mayo is upon us! To celebrate this year, we’re bringing you some fresh takes on the classic margarita recipe that will definitely liven up your festivities.
By Sam Nelis — Waterworks Food + Drink, Winooski, VT; photo by Derek Piette
1.25 oz. blanco tequila
3/4 oz. Amaro Meletti
1 oz. fresh lime juice
1/2 oz. hibiscus syrup*
Directions: Combine ingredients in mixing tin, add ice, shake hard, strain into rocks glass over fresh ice, garnish with a lime wheel.
*Hibiscus syrup recipe: Combine 1 part by volume dried hibiscus flowers to 4 parts by volume simple syrup. Allow to soak over night, strain through a fine mesh, and keep refrigerated.
By Jordan Corney — Bohanan’s, San Antonio, TX; photo via Patron
2 oz. Patrón Silver
1/2 oz. Patrón Citrónge Lime
1 oz. fresh squeezed lime juice
1/2 oz. ginger syrup
1 bar spoon jalapeño oil
Rose petal sea salt
Directions: Combine all ingredients in a shaker with ice, and shake. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
By Jim Sabataso — The Palms Restaurant, Rutland, VT; Photo by Jim Sabataso
2 oz. Patrón XO Café
1/2 oz Cointreau
1 oz. fresh lime juice
1 bar spoon agave syrup
Directions: Combine all ingredients in a shaker with ice and shake. Double strain into chilled, salt-rimmed cocktail or coupe glass. Garnish with a lime wedge.
By Stephen Halpin — Parliament, Dallas, TX; photo via Patron
2 oz. Patrón Reposado
3/4 oz. Smoked Patrón Citrónge Mango*
3/4 oz. Mango Puree**
3/4 oz. Fresh Lime Juice
Directions: Combine all ingredients in a shaker with ice, and shake. Strain over fresh ice into a double old fashioned glass that has been rimmed with Tajin (a chili lime salt). Garnish with a slice of fresh mango.
Smoked Patrón Citrónge Mango recipe: Pour 6 oz. of Patrón Citrónge Mango into a large empty bottle. Using a smoking gun, fill the bottle with smoke and swirl to combine for 20 seconds. It is now ready to be used as needed.
Mango puree recipe: Peel and pit one ripe mango and cut into pieces. In a food processor, purée mango with 1.5 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth.
Created by Ryan Brown — Anise, Tampa, FL; photo via Patron
1.75 oz. Patrón Reposado
.5 oz. Patrón Citrónge Mango
1 oz. Fresh Lemon Juice
.75 oz. Agave Syrup
6 Sage Leaves, (2 for garnish)
Pinch of Salt
Directions: Combine all ingredients with ice, and shake. Double strain into an ice-filled old fashioned glass. Garnish with two sage leaves and a grilled mango slice.
By Karri Barrett — Roots the Restaurant, Rutland, VT; photo by Karri Barrett
1.5 oz. of Casamigos blanco tequila
1 oz. lime juice
1/2 oz. lemon juice
1/2 oz. simple syrup
1 egg white
Directions: Muddle 4-5 chunks of cucumber in a shaker. Add all the ingredients except the tequila. Shake vigorously for 30 seconds. Add the tequila and shake again. Pour over ice into a salt-rimmed tumbler. Garnish with a cucumber slice.
Created by Bettina Barnoczki — Faena Hotel Miami Beach, FL; photo via Patron
1.5 oz. Patrón Silver infused with mint tea*
1/2 oz. Patrón Citrónge Mango
1/2 oz. fresh lime juice
1/2 oz. star fruit purée or muddled star fruit
Directions: Combine all ingredients in a shaker with ice, and shake. Strain over fresh ice into a salt-rimmed Collins glass. Garnish with a slice of star fruit and a lime wheel.
Patrón Silver Infused with mint tea recipe: Steep 4 mint tea bags per 12 oz. of Patrón Silver for 30 minutes. Remove teabags.
Jim Sabataso is a writer, part-time bartender, and full-time cocktail enthusiast living in Vermont. Follow him on Twitter @JimSabataso