Top mixologist, Alejandro Archibald knows his way around a Margarita – not your hand-in-the-air, spring break movie, brain-freeze inducing sugar water but a legit, elegant aperitif for summer swilling. The recipe is simple; “two parts spirit, one part sour, one part sweet,” he says. “When there’s just a few ingredients there’s nowhere to hide; everything has to be primo for a properMargarita.” As a Patrón ambassador, of course he’s talking about Patrón Silver, which is 100 percent agave (tequila only has to be 51 percent agave to qualify for the name) and handmade using old-school methods for a rounded mouthfeel and smooth finish. Alejandro’s recipe has no sugar syrup just the sweetness of Patrón Citrónge Orange. And, importantly, a salt-rimmed glass. “The salt brings out the sweetness of the liqueur.” Keep them coming.
Patrón Classic Margarita
This classic take on a Patrón Margarita is light, refreshing and super easy to make.
45ml Patrón Silver
30ml Patrón Citrónge Orange
30ml Fresh lime juice
+ lime wedge for garnish
+ kosher salt
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.
Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
Optionally, salt half the rim of the glass with kosher salt.
Sparkling soda and grapefruit juice blend with smooth Patrón Silver and Citrónge Orange for an enhanced take on the classic, citrusy cocktail.
15ml Patrón Citrónge Orange
45ml Patrón Silver
60ml Fresh grapefruit juice
60ml Club soda
1 pinch of sea salt
+ Grapefruit wedge for garnish
In a cocktail shaker, shake spirits, grapefruit juice and sea salt.
Strain onto fresh ice in a highball glass and top with club soda, stirring gently.
Garnish with a half-wheel slice of fresh grapefruit.
Patrón Añejo Old Fashioned
Enhance the classic and simple Old Fashioned flavours with sweet, oak-aged Patrón Añejo.
60ml Patrón Añejo
7.5ml Simple syrup
1 Dash Bitters
+ Orange zest
Over a double old-fashioned glass, use a vegetable peeler to take off two strips of orange zest, making sure to express the oil into the glass. Add Patrón Añejo, simple syrup, and bitters.
Add ice—the biggest cubes you can find—and stir.
Adjust sweetness to taste.