One of the most fun, booziest, and all-out party holidays is right around the corner and we can’t wait to celebrate! In the United States, Cinco de Mayo is a celebration of Mexican heritage and pride. Revelers often dress up and head to the nearest fiesta. We’ve got some of the best cocktails to whip up for this momentous drinking occasion.
Ginger-Mint Margarita (Courtesy of Cointreau)
2 oz. Blanco Tequila
1 oz. Cointreau
¾ oz. Fresh Lime Juice
2 slices Fresh Ginger Root
5 Mint Leaves
Muddle the ginger and mint in the bottom of a mixing glass. Add the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.
Lili’s Curves (Courtesy of Galli)
2 oz. Esplon Silver
1 oz. fresh lime
1 oz. black pepper infused simple syrup
spoonful of purated strawberries
2 dashes of orange bitters
Camarena Grand Slam (Courtesy of mixologist Joel Black, Tinga & Camarena Tequila)
1 ½ oz. Camarena Reposado Tequila
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar
1-2 slices Fresh Jalapeño
2 cubes Fresh Pineapple
1 pinch Fresh Cilantro
Muddle all ingredients, except tequila in a shaker tin. Add tequila and ice, shake nice & easy and strain over fresh ice in a double old fashioned glass. Garnish with a pineapple square, jalapeno slice and fresh cilantro.
MLC Mezcal (Courtesy of Le Bernardin)
2 oz. Don Amado Reposado Mescal
1 oz. fresh lime juice
¾ oz. Kaffir agave syrup*
Shake over ice and serve in a double old fashioned glass over a big ice cube with a kaffir salted rim (kaffir lime powder and Maldon sea salt) and a kaffir lime leaf. * For 1 quart kaffir agave syrup, bring 16 oz. each agave nectar and water to a boil and add 10 kaffir lime leaves, which have been thinly sliced. Remove from heat, cover and let sit for 30 min. Cool and ready to use. Should keep in refrigerator for 2-3 weeks.
Blood of the Dragon Sangrita (Courtesy of Casa Dragones)
1 cup orange juice, preferably Blood orange juice
2 cups tomato juice
¼ cup fresh lime juice
1 tablespoon finely chopped Jalapeno or Serrano Chiles
1 tablespoon finely chopped Vidalia onions
3 stalks of cilantro finely chopped (leaves only)
Sea salt and black pepper to taste
Mix all ingredients in a pitcher. Refrigerate for about an hour and serve alongside Casa Dragones. Serves 6 to 8.
Luxe Margarita (Courtesy of Cointreau)
1 oz. Cointreau
1 oz. Blanco Tequila
½ oz. lime juice
champagne (Float)
3 dashes Peychaud’s bitters
Shake Cointreau, tequila, and lime juice with ice and strain into a chilled flute. Top with Champagne and bitters. Garnish with a red rose petal.
Partida Mexican Mojito (Courtesy of Anthony Alba & Tequila Partida)
2 oz. Partida Blanco Tequila
1 ½ oz. Partida Organic Agave Nectar
4 lemon wedges
4 lime wedges
10 mint leaves
1 oz. club soda
Muddle the fruit, add ingredients and ice, then stir gently. Serve in a rocks glass.
Carpe Dia (Courtesy of Milagro Tequila)
2 parts Milagro Añejo Tequila
¾ parts Milagro Agave Nectar
1 part Fresh Lime Juice
5 Blackberries
2 Sage Leaves
Muddle fruit and herbs in a Boston shaker glass. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with blackberry and a sprig of sage.
Frozen Cherry Lime Sauza-Rita (Courtesy of Sauza Tequila)
1 can Sauza Blue Silver 100% Agave Tequila
1 bottle Light Beer
1 bottle Cherry Soda
1 can Limeade
3 cups Ice
Pour limeade, beer and cherry soda into blender filled with ice. Fill limeade can with Sauza Blue Silver Tequila and add to blender. Blend until smooth and enjoy.
Manzanilla (Courtesy of DBGB Kitchen & Bar)
1 ½ oz. chamomile infused white tequila
½ oz. jalapeno infused agave
¾ oz. grapefruit juice
¼ oz. lime juice
Peychauds bitters
Shaken and served up. Garnish with lime twist.
Silver Breeze (Courtesy of mixologist Shaher Misif, Cantina & Camarena Tequila)
1 ½ oz. Camarena Silver Tequila
½ oz. California Sauvignon Blanc
4 Kumquats (or 1 mandarin as substitute)
3 Basil Leaves
3 oz. Soda Water
Muddle kumquats and basil in a bucket glass. Add ice, tequila and Sauvignon Blanc. Top with soda water and stir. Garnish with strips of basil and a kumquat.
Tequila Honeysuckle (Courtesy of Navarro Carr & Tequila Partida)
1 ½ oz. Partida Reposado
¾ oz. fresh squeezed lime juice
¾ oz. honey syrup (2 parts honey, 1 part water. Boil. Cool before serving)
Lightly muddle the watermelon and add Partida Reposado, lime juice and honey syrup. Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
Basil Hayden’s Bourbon Margarita (Courtesy of Basil Hayden’s)
5 parts Basil Hayden’s Bourbon
3 ¾ parts Grand Marnier
3 ¾ parts Rose’s Lime Juice or fresh lime juice
5 parts sour mix
Mix or shake until combined. Chill and serve. Serves 3-4.
Señor Smoky (Courtesy of B&B Winepub)
3 sage leaves
2 oz. Del Maguey Vida Mezcal
¾ oz. Averna
½ oz. Noilly Pratt Dry Vermouth
2 Dashes Angostura Bitters
Smack 3 sage leaves and add to mixing cup along with all ingredients. Add Ice and swiftly stir. Pour into chilled coupe. Garnish with orange twist.
Crave Chili’rita
1 part JDK&Sons Crave Chocolate Chili Liqueur
2 parts Sauza Blue Silver Tequila
3 parts Sweet and Sour Mix
Combine all ingredients in a mixing glass over ice and shake. Strain into a margarita glass with ice. Garnish with a lime wedge.
