Chef Ryan Clark, now a three-time champion, created the Hielo Verde Margarita by using flavors that please the palate.
It’s important to begin with a good base to build from, then add a unique textural element and layers of flavor. Using Don Julio Blanco, our margarita featured a traditional base. We elaborated on that by adding a sorbet, that was heavily salted with cucumber, tomatillo, cilantro and mezcal and blended together in a Pacojet, he said.
Clark's previous victories came in 2012 and 2013. He also has won Tucson's Iron Chef Competition three times.
Some people have called me the GOAT when it comes to making margaritas. I see nothing wrong with that, Clark said.
The World Margarita Championship was started by the Tucson Originals in 2005.