Have you ever felt like you were called to do something meaningful with your life, to find your purpose? Here at TTS, we believe finding the perfect margarita is our reason for living. Whether it’s getting after-work drinks together or checking out a new restaurant for “press” reasons, you can always find one of us ordering a margarita. Unfortunately, though, we don’t always have the time to sip on a few tequila drinks to do scientific research, so lucky for us, Patrón is doing most of the work for us.
On Feb 22nd, for International Margarita Day, they began the “Search for 2018’s Margarita of the Year,” Patrón’s 2018 Margarita of the Year Competition. Now in its fourth year, seven new margarita recipes have been chosen to compete, where fans can vote once daily for their favorite recipe to be crowned the best Margarita of the Year.
If you’re thinking of joining the fun, online delivery service Cocktail Courier is selling Margarita of the Year kits where each one will include all ingredients and garnishes for each of the seven recipes. While we don’t like to judge, we highly encourage for you to join us to taste-test each margarita, to cast your vote, and tune in on Cinco de Mayo to see which drink will be the winner.
So to help celebrate this momentous occasion, we partnered with our friends at Patrón to make the margarita we think should win this year, the Mediterranean Margarita. Scroll below to get the full recipe so you can make it and enjoy it responsibly at home. Cheers!
Created by Yanaida Prado from Barcelona, Spain
2 oz Patrón Reposado
.75 oz Patrón Citrónge Orange
1.5 oz Amontillado Sherry
1 oz Lime juice
.5 oz Agave nectar
1 Barspoon orange marmalade
+ Lime peel for garnish
+ Chamoy/Tajin rim* (optional)
1. Rim a coupe glass with Chamoy/Tajín.
*If available, use the Mexican condiment Chamoy to moisten the rim of your glass, roll in Tajín to coat lightly. Alternately, use citrus juice and any chili-salt combo to create a similar effect.
2. Combine liquid ingredients in cocktail shaker and shake with ice to chill and pour into the coup glass.
3. Garnish with a lime peel.
Written by Raven Ishak
Photography by Eli Awada
This post was sponsored by Patrón