“To whom it may concern: It is springtime. It is late afternoon.” –Kurt Vonnegut
This post was sponsored by Patrón but all words, opinions, and fondness of spring afternoons is my own.
It is in fact a late afternoon in April as I write this. Today is a warm, sleepy springtime day. Everything has been languid and slow. But it’s a good feeling, a welcome feeling. The living rooms is drenched with golden sunlight and I’m standing in the center of the room, cocktail glass in hand. I can feel the warmth of the outside seeping in, but it’s not hot. Closing my eyes for a moment I feel completely relaxed. There is something about this time of day that I find so incredibly invigorating, yet calming…Of course, it doesn’t hurt that I’m sipping margaritas.
I love that melons are coming back in season. Fresh juicy cantaloupe in particular reminds me of spring and summer and my childhood. My mom used to make those melon-balled fruit salads and I remember looking forward to each bite, seeking out the pale orange orbs in particular. My dad would cut up cantaloupe into chunks for afterschool snacks. We’d greedily devour every piece, juice dripping down our chins. I recall that even on the hottest days, cool sweet cantaloupe was preferable to a glass of water. It was of this I thought when I started planning out this recipe.
I knew I wanted to utilize some of the fragrant cantaloupes I’ve been seeing pop up at the store lately. And I always love incorporating herbs in my cocktails.Mint pairs wonderfully with cantaloupe in the culinary world as well as black pepper. So I had my simple syrup figured out. Everything else was simple and traditional; a splash of lime, some Patrón Citrónge Orange, and Patrón Silver of course! I tossed everything into the blender with a bit of ice and happy hour had commenced! And let me just say, this combination is perfection!
While we are on the topic of perfect margaritas…
For the fourth consecutive year Patrón Tequila has embarked on their search for the Margarita of the year. The search for 2018’s reigning margarita has begun with seven new recipes from all over the world; each featuring a twist on the iconic libation! You can vote daily over atMargaritaOfTheYear.comfor your favorite recipe. The winner will be announced on Cinco de Mayo.
With one of the most important days for tequila just around the corner, you should probably be meditating on what you’ll be making. I vote for these frozen cantaloupe margaritas. They are sweet with a hint of tartness from the lime, and fragrant with mint and a peppery kick from the simple syrup. The perfect balance of flavors. I drank two while enjoying the quiet afternoon sun, completely at ease. This is how every afternoon should be spent.
Do you like your margaritas blended or on the rocks? What is the best margarita you’ve ever had? Comment below!
Frozen Cantaloupe Margaritas
- 4 cups frozen cantaloupe chunks*
- 4 Tbsp. lime juice
- 3 oz. simple syrup, recipe follows
- 4 oz. Patrón CitróngeOrange
- 6 oz. Patrón Silver
- 1 cup crushed ice
- Salt and lime juice for rimming the glasses
*I tried fresh and frozen cantaloupe and preferred the latter. It gives a better texture to the dink without having to add a ton of ice. I just froze cantaloupe chunks on a tray for about 4 hours. If you opt to use fresh cantaloupe the drinks will need more ice and not be as thick (but still delicious)!
- Rim four glasses with lime juice and salt.
- Combine ingredients in a blender and mix until everything is well-incorporated.
- Pour into prepared glasses and garnish with mint, cantaloupe, and lime!
Black Pepper Mint Simple Syrup
- 1 cup water
- 1 cup sugar
- ½ cup mint leaves
- 2 tsp. whole black peppercorns.
- Combine ingredients in a small saucepan.
- Simmer over very low heat for about 10 minutes, longer for a more peppery flavor.
Double strain into a heatproof container and allow to come to room temp before making margaritas. Can be stored in the refrigerator for up to a week.