First of all, before you even delve into this post you must know that Nate and I have recently become obsessed with La Croix–the naughty little guilt free treat that has been replacing my obsession with pop lately.
How do I love thee? Let me count the ways: delicious flavors, carbonation, no added sugars/harmful aspartame! With flavors from coconut to peach-pear, there seem to be so many more varieties than regular pop (yes, I’m northern) and best of all- they work perfectly as mixers!
Nate and I are incredibly thrilled to be working with Patrón as we continue on our journey to become semi-decent at home bartenders in time for one of the biggest drinking holidays of the year: Cinco de Mayo!
As you may or may not know, Patrón held a search for 2016’s Margarita of the Year and the winning concoction is nothing short of genius. Honestly, with a few of what seemed to be hodge-podge ingredients (even some we’ve never heard put into a drink) this margarita combines a sensuous blend of rose and jalapeno peppers to create a truly euphoric drinking experience that is unlike anything we’ve had.
Our task? (and we were definitely up for the challenge!) To create a new margarita recipe that is indicative of our personal tastes and would work perfectly for Cinco de Mayo shenanigans.
Our drink? Affectionately dubbed “The Gulf Coast Margarita”, our beverage du jour contains a beachy finish reminiscent of our favorite place in Florida: Clearwater.
Patrón tequila provided the perfect foundation with its earthy warm and spicy sweetness & smooth agave flavor.
…oh, is it my turn? Come on everyone, you know I can’t turn down a drink post (especially when some great tequila is involved!). Along with the ingredients for the #1 Margarita of 2016, Patrón also sent us a great little recipe book with the mysterious origin story/history of this iconic drink. I decided that for us to make a stand out margarita recipe of our own, we needed to learn where it all started.
Man, oh man do I wish this was the kind of history my professors in college would have covered…maybe I would have stayed awake! I came across some of the earliest recipes of the margarita and I was surprised to see that a few of them included sparkling water. Click! Like a light going off in my head I thought of using La Croix (Missy & I love it). So, without further adieu, here is our Gulf Coast Margarita!
2 oz Patrón Silver Tequila
0.5 oz Patrón Citronge Lime
1 tsp Orange Marmalade
1 oz Fresh Lime Juice
Sweetened Coconut Flakes
Coarse Sea Salt
Coconut La Croix
…Alright, let’s go!
Start by crushing the sea salt and the coconut flakes together with a mortar and pestle. The salt will help tear apart the coconut to make a nice fluffy powder. Dump the salty-sweet mixture out onto a plate and rim a coupe glass with it.
Combine the rest of the ingredients besides the La Croix into a cocktail shaker with ice and give it a good shake! Pour the chilled elixir into the coupe glass and top it off with coconut La Croix…done!!
This is our official submission into next year’s contest for best margarita…I’m not kidding. Scroll up and look at that thing. It’s gorgeous and delicious…it’s so good I just saw Jimmy Buffet sniffing around my house looking for it. And you know I can’t let him in, he’ll run me right out tequila.
Do you think it worked? You have to admit it was worth a shot. Well, shake yourself up some Gulf Coast Margaritas this Cinco de Mayo and enjoy!
And here’s the deliciously different “Margarita of 2016” recipe: the Rosa Picante Margarita!
2 oz Patrón Silver
.5 oz Patrón Citronge Lime
1 oz Fresh Lime Juice
.5 oz Ginger Syrup
Barspoon Jalapeño Oil
Dash of rosewater
Rose petal sea salt
Combine all ingredients in a cocktail shaker and shake with ice to chill. Stain 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.