Recipe: A Trio of Patrón Margarita’s

La Margarita

Patrón Tequila has reintroduced the search for ‘Margarita of the Year’ in 2018, with seven exciting Margarita recipe combinations such as Lychee & Chia Seeds, Tomato & Thyme and Celery & Lime. These were created by bartenders across the world, each inspired by their hometowns.


La Margarita

Inspired by LA’s signature agua frescas, this margarita recipe from California plays with lychee, ginger, lime and chia seeds.

45ml Patrón Reposado

15ml Patrón Citrónge Orange

20ml Lime Juice

10ml Lychee Syrup

10ml Ginger Syrup

1 Lychee to garnish

1. Sprinkle of Chia Seeds and Salt for Rim

2. Combine liquid ingredients in a cocktail shaker and shake with ice to chill.

3. Strain onto fresh ice in a glass rimmed with a 50/50 blend of chia seeds and kosher salt.

4. Garnish with lychee to the sounds of classic Mexican guitar

North End Margarita

North End Margarita

Tomato and thyme come together in one simply savoury, Boston-inspired Margarita.

45ml Patrón Reposado

15ml Patrón Citrónge Orange

15ml Lemon Juice

10ml Agave Nectar

2 Whole Cherry Tomatoes

2 Thyme Sprigs

Salt for Rim

1. In the bottom of a cocktail shaker, muddle one cherry tomato with agave nectar.

2. Add liquid ingredients and one thyme sprig and shake vigorously with ice to chill.

3. Strain through a mesh strainer into a chilled coupe that has been rimmed with the seasoned salt.

4. Garnish with remaining cherry tomato and thyme sprig.

Verde Margarita

Verde Margarita

Blending the flavours of lime and celery with herbal notes of elderflower make this frozen Margarita fresh and vibrant, just like Mexico City.

45ml Patrón Silver

15ml Patrón Citrónge Orange

155ml Elderflower Liqueur

5ml Fino Sherry

5ml Agave Syrup

1 Lime Wedge

1 Celery Stick

1 Pinch of Salt

1 Celery Spear

Edible Flower to Garnish

Sugar for Rim

1. Rim a highball glass with a mix of sugar, maldon salt & celery salt.

2. Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved.

3. Pour contents from blender into glass.

4. Garnish with celery spear and edible flower before a well-deserved siesta.