The Margarita of the year has been crowned and Marg purists can go ahead and stop reading now. For the first time since Patrón has been selecting an official Margarita of the year, the winning cocktail is frozen.
The chosen one is called the Verde Margarita, and was created by José Luis León, who drew inspiration from Mexico’s ubiquitous Jugo Verde (green juice). It’s made with Patrón Silver, Patrón Citrónge, elderflower liqueur, fino sherry, agave syrup, lime, celery and salt. The ingredients are all blended together with with crushed ice until it’s the consistency of a 7-Eleven slushie, then poured into a highball rimmed with sugar, salt and celery salt. It’s easy, vegetal and so cooling you’ll forget how hot it gets in the dead of summer.
“I imagined a frozen cocktail,” León said in a statement about drawing inspiration from Mexico City. “Something pretty and colorful that when you taste it, you’ll be instantly transported to the beach or a warm and sunny place.”
The Verde was chosen from seven Margaritas created by bartenders around the world. The cocktails were all inspired by the flavors from the bartenders’ local regions, and announced in late February. From the announcement until Cinco de Mayo, fans voted for their favorite Marg on Instagram, Twitter, YouTube and other social media channels. Whichever drink received the most votes was the winner. This year, Cinco de Mayo also fell on the Kentucky Derby, so León learned of his victory at the ‘Ritas and Roses tent in Louisville.
Maybe it’s time to reconsider the Frozen Margarita. It takes a lot of heat for being a chain restaurant classic, but as León shows, there’s room for both a highbrow and lowbrow take on the drink. Besides, you’re going to be drinking tequila all summer anyway. You might as well let it cool you down in the process.
Verde Margarita Recipe
2 oz Patrón Silver
.75 oz Patrón Citrónge Orange
.75 oz Elderflower liqueur
.5 oz fino sherry
.5 oz agave syrup
1 lime wedge
1 celery stick
1 pinch salt
Sugar, maldon salt and celery salt, to rim
Celery spear and flower, to garnish
Rim a highball glass with the sugar-salt mix.
Combine ingredients in a blender with crushed ice and blend.
Garnish with the celery spear and edible flower.