Why Smoky Reigned Supreme in 2015
The Search for 2016’s Margarita of the Year is on, but it won’t be easy to forget last year’s winner, The Patrón Smoked Sea Salt Margarita.
Feb. 18, 2016
From the Margarita of the Year SeriesSee more
While 2015 is long gone, there is definitely one thing worth revisiting with regularity - our 2015 Margarita of the Year, the Patrón Smoked Sea Salt Margarita. This deliciously sweet and smoky cocktail was the brainchild of bartender Brian Dressel from Austin, TX.
Why do we love it so? Generally speaking, a lot of it has to do with the culinary BBQ trend spilling over into the craft cocktail movement. These days, smoky offerings go far beyond the BBQ pit. Chips, candy, hummus, and even bananas are some of the more unique items you can try if the mood strikes. And how could we forget about bacon? It’s possible the entire movement of incorporating smoky complexity into our epicurean repertoire has the breakfast, lunch and dinner favorite to thank.
Increasingly, chefs and bartenders regard it as an important “ingredient” (it’s actually a flavor) that can instantly make an entree or cocktail more robust. It doesn’t hurt that it can also evoke feelings of nostalgia for time spent grilling with friends or cooking over an open fire. Those fond memories can be conjured up in a couple sips of a Smoked Sea Salt Margarita, thanks to a dusting of smoked paprika for garnish and a flavorful smoked sea salt rim. But the thing that really sets this cocktail apart is how the smokiness doesn’t overpower, rather delightfully mixes and mingles with fresh, sweet flavors.
The good news is while the Rosa Picante Margarita has recently been crowned 2016’s Margarita of the Year, there’s no time limit on enjoying the recipient of 2015’s highest margarita honor. Plus it’s nice to know where where we’ve been – especially if that involves happy hour.
- 1.5 oz
- .5 oz
- .5 oz
- .5 oz
- Patrón Silver
- Fresh lime juice
- Pineapple juice
- Agave nectar
- pinch Smoked paprika
- Smoked sea salt
How to Make
Prepare a rocks glass by moistening the rim and rolling it in smoked sea salt. Shake everything with ice. Fine strain over fresh ice cubes in the prepared glass. Garnish with a lime and a dusting of smoked paprika.