the tropicante | margarita of the year

Between packing up our old house and making small moves out to our new spot on the western slope of Colorado, Steve and I have barely had time to fix dinner, let alone relax and enjoy it together. Last night was different, however. Steve fired up the grill, despite the falling snow outside, and served up some Coho salmon, alongside a few handfuls of blanched spring peas and sautéed green onions.

I garnished every, last bite of salmon with fresh avocado, since we’ve had a lot of it on hand this past week. It has made appearances on sourdough avocado toast, layered between salsa and corn chips, piled on by the spoonful, and even muddled up in a few cocktails. Have you ever tried adding avocado to a drink? If you have enjoyed any egg whites-based cocktails, then you understand the delicious role that texture plays and the sometimes surprising ingredients that make it happen. Adding avocado does the very same thing an egg white does – it adds a rich, silky mouthfeel and integrates a variety of flavors together.

I find it perfectly timed that I get to share an avocado-based cocktail with you that’s in the running for Patrón’s 2017 “Margarita of the Year.” It’s one of seven artisanal, creative spins on the versatile, classic cocktail, crafted by top-notch bartenders around the world. One of those bartenders in the running is Denver’s own Alex Kady of 12 @ Madison and Star Bar. His Tropicante Margarita is a whipped combination of reposado tequila, mango liqueur, citrus, and avocado. It’s also the perfect brunch cocktail to complement your go-to avo toast. I might have done just that. On a Wednesday.

The secret to making this cocktail smooth and velvety is lots and lots of shaking. It’s completely worth it, though. Similar to making an egg white-based cocktail, you’ll start out by “dry shaking” the ingredients, without adding any ice to dilute the cocktail. After a solid 30 seconds or so, add ice to chill down the cocktail and further emulsify the ingredients together. The result is a seamlessly integrated amalgam of tropical fruits and bright citrus.

Oh, and then there’s the chipotle chili pepper and salt rim, which ties all of the flavors together. In fact, Alex was inspired by a mango and chili pepper-flavored sucker he used to buy back in middle school. This is a classic example of how rich texture and fruity sweetness can balance out a spicy component. Just like an off-dry Riesling pairs perfectly with a spicy noodle dish, the spicy notes are offset by the mango and hint of agave syrup.

 


the tropicante margarita of the year


  • 1 3/4 ounces Patrón Reposado
  • 1/2 ounce Patrón Citrónge Mango
  • 1 ounce fresh lime juice
  • 1/2 ounce light agave syrup
  • 1/4 medium avocado
  • short dash celery bitters
  • short dash grapefruit bitters
  • chipotle chili salt
  • sliced mango, for garnish
  1. Cut the avocado in half and remove the pit.
  2. Scoop out half of the one side and add to the cocktail tin, mashing with a spoon until soft.
  3. Add liquid ingredients to the tin, use a spoon to release the avocado from the side of the tin, and “dry shake” the contents {without ice} until the avocado is broken up and emulsified.
  4. Rim a double Old Fashioned glass with chipotle chili salt {see recipe below} and then fill with ice.
  5. Add ice to the shaker tin and shake vigorously until well chilled.
  6. Use a mesh strainer to “fine-strain” the cocktail into the iced glass.
  7. Garnish with a ribbon of mango.
  • For the chipotle chili salt, mix 1/2 cup salt with 1 tablespoon chipotle powder. Store in an airtight container.
  • Don’t want to shake so hard? Don’t have a set of mixing tins? No worries. You can easily make this cocktail with an immersion blender and get the same results.
  • Honey is a good substitute, if you don’t have any agave nectar.

Have you tried making a cocktail with avocado before? Do you have any favorite recipes or flavor combinations? I have recently enjoyed experimenting with adding avocado to chocolate mousse or within savory smoothies. This particular tipple, has been my favorite avocado application so far, and it didn’t hurt that I had about six avocados on the counter this past week. Margaritas do make last-minute renovations and packing a lot more exciting.


Let’s take the #TropicanteMargarita to the top and cast your vote here!!


Now, get out there and craft one of these Tropicante Margaritas this weekend! And don’t forget to check out all seven of the other unique recipes and vote for your favorite “Margarita of the Year” over here. I’m a little biased toward the #TropicanteMargarita, so that’s where my vote will go!

 

Thank you all for following along here at holly & flora and for supporting the partnerships that allow me to keep bringing all the delicious cocktails your way. While Patrón did sponsor this post, all opinions are my own. As always, the perfect way to enjoy Patrón is responsibly.

Steve and I are off to the western slope to fill the next few days with pruning the grapevines before bud-break happens. I haven’t really made a formal announcement yet, but you can get a glimpse of our in-the-works project right here! I’ll be posting updates there on Instagram, and I’ll be sharing more here on the site soon. And you’d better believe I have all of the necessary ingredients packed away with me, so that I can make a few more of these margs this week. 😉

Happy Wednesday!!

Jayme

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

14 thoughts on “the tropicante | margarita of the year

    1. Joan Steese

      Hi Jayme! I love reading your blog as you make everything sound so yummy and exciting! I am amazed you found time to write it and take those great photos while you are in the process of moving!! I love and miss you! Mom Steese

      Liked by 1 person

      Reply
      1. Jayme Henderson Post author

        Hi Mom Steese! You can see I’m playing catch-up today, responding to you twice. I’m sitting at my newly assembled desk situation, looking out onto Mount Lamborn, and the weather is stunning. It’s brisk right now, but it is warming up to nearly 80 this afternoon. Steve, Kyle, Maeve, and I are thinking of driving out to Penny Hot Springs later on today after we visit the farmers’ market. It’s a secret hot springs located just off the side of the road. There isn’t even a sign for it! Our hands are DYING from all of the clipping and tying, so we really need a break. Have a beautiful day!

        Like

  1. daryleone

    BBQ-ing in the snow! Here in Vermont, we also BBQ year round. The graduate Q is making road-killed venison melt in your mouth. The actual hard part is driving around with the headlights off until you pick up a deer on the bumper! Sometimes the game warden puts me on his “kill list.” When an out-of-state speeder whacks one of our deer, the warden delivers it. A little bit of paperwork later and I’m making everything but the back straps into incredible sausage.
    What would you guys recommend as a good wine for venison sausage?
    All the best with your new homestead in the vineyard!

    Daryle in VT

    Liked by 2 people

    Reply
    1. Jayme Henderson Post author

      Daryle! You’ll laugh because I got a text message from my mom, and she said that I did not respond to your question about a wine pairing! She has a keen eye. Well, we haven’t had internet for a month, and I totally thought I responded to you, but it must’ve not gone through!
      I’m with you on year-round BBQ. And I would SO try some of your venison sausage. The story behind its origins is even more compelling! What did you end up pairing with your venison sausage? If you still have some leftover, definitely give a Côtes du Rhône rouge or a smoky Syrah or even a Tempranillo {maybe a Rioja or a Ribero del Duero?} a go. I always tend toward the Côtes du Rhône rouge because you can really get a lot of depth and complexity without going crazy on the pocket. Most of those blends are Syrah-led, anyway!
      Thanks for the well wishes on the homesteading. It is a STEEP learning curve, as you know. Pruning the vines has taken a lot of extra time this year, so we might go with a local CSA this season, since we can’t get our garden going in a timely fashion. How is life in VT going for you?

      Like

      Reply
      1. daryleone

        Hi Jayme,
        I have always had a soft spot for Napa Merlots. Some time ago, a client gave me a bottle of
        Vosne-Romanee ’95, which got lost on the rack, turning up just before Christmas this year. Unfortunately the sausage disappeared like a three-legged chicken, so I substituted a couple of ribs of of grass-fed Black Angus. You have to figure a wine over 20 years old is either going to kick some tail or start a fine batch of vinegar. Even the Yorkshire pudding tasted special with one of the best reds I’ve ever had.
        So if a deer invades the vineyard and has to be dispatched before he or she harvests way too many grapes … mix two parts venison with one part boneless pork shoulder using a rough grind. Mix in your favorite seasonings, a pound of cashews, a pound of Craisins, a mess of onions, and a pile of garlic. Run the second grind directly into the casings and load the finished product into the smoker.
        Let the wine breathe a bit …

        Daryle in VT

        Like

    1. Jayme Henderson Post author

      You HAVE to give it a go. After a thorough shaking or even blending, the texture is outstanding and doesn’t separate, like I thought it would do, originally. Let me know if you decide to make one!

      Liked by 1 person

      Reply
    1. Jayme Henderson Post author

      ….I would so give that road-killed venison sausage a go. With some good red wine and a campfire? SOLD. 😉 I’m happy I’m not the only one thinking that it sounds mighty tasty!

      Like

      Reply

What do you have to say? I love your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s