It may be because we just returned from a Caribbean vacation, but I’m really in a festive mood and ready to celebrating Cinco de Mayo this year… truly, the rich, tropical flavors of Mexico are worth celebrating year ’round! Enhance your Cinco de Mayo celebrations with one of these fabulous, inspired Cinco de Mayo cocktail recipes that will simply transport your taste-buds.
Cruzan® Pineapple Crush
from our friends at Cruzan Rum
Ingredients:
1 1/2 parts Cruzan® Single Barrel Rum
1/2 part Cruzan® Pineapple Rum
Juice of one whole Lime
4 one inch cubes of Fresh Pineapple
4-6 leaves of Fresh Sage
Soda Water
Method: In a mixing glass, muddle the sage with the lime juice first, then add the pineapple and muddle again. Add Cruzan® Rums. Stir. Pour into a tall highball glass over ice. Spritz with soda water. Garnish with a pineapple wedge.
Coco Turin
Created by Mixologist Revae Schneider
Ingredients:
1 oz Baileys Espresso Crème
1 oz Cîroc Coconut
1 oz Dark Roast Coffee
1 teaspoon Simple Syrup
2 oz Hot Water
Coconut Shavings for Garnish
Preparation:
1. Combine Baileys Espresso Crème, Cîroc Coconut, dark roast coffee, hot water and simple syrup in a coffee mug.
2. Stir well for 20 seconds.
3. Garnish with coconut shavings.
Ideal Serve: Coffee Mug
Yield: 1 drink, no drink contains more than 0.6 fl oz of alcohol
Margarita Doscientos
from jade bar at Sanctuary on Camelback Mountain (Scottsdale, AZ)
Ingredients:
1 ½ oz. Patron Platinum tequila
¾ oz. Grand Marnier Quintessence
¾ oz. Fresh pressed lime juice
¼ oz. amber Agave Nectar
Preparation:
Combine ingredients and serve in a coupe glass. Garnish with Pink Himalayan Salt on half the glass and a lime wheel.
Mexican Sun
Created by Eddie Fuentes
Ingredients:
1 1/2 oz Tequila Don Julio Añejo
1/2 oz Fresh Squeezed Lime Juice
1/2 oz Pink Peppercorn Syrup*
1/3 oz Carrot Juice with Fresh Turmeric
Mezcal Spray
Candied Ginger, Marigold Petals, Fresh Pink Peppercorn and Lemon Verbena for Garnish
*Pink Peppercorn Syrup
Ingredients:
32 oz Sugar
16 oz Ginger Root Juice
2 1/2 oz Crushed Pink Peppercorn
Pinch of Salt
Preparation:
1. Grind pink peppercorn to fine powder and add to medium saucepan over high heat until lightly roasted.
2. Add ginger root juice and bring to a boil.
3. Turn off heat and add sugar. Stir until sugar is dissolved.
4. Let cool and double-strain through cheesecloth and fine strainer.
5. Bottle and store in refrigerator for 30 minutes.
Preparation:
Combine Tequila Don Julio Añejo, fresh squeezed lime juice, pink peppercorn syrup and carrot juice with fresh turmeric into a cocktail shaker with ice. Shake well.
Pour contents into a Collins glass.
Spray with a mescal top.
Garnish with lemon verbena, candied ginger, marigold petals, and top with fresh ground pink peppercorn.
Ideal Serve: Collins Glass
Traveling Bandito
from our friends at The Traveler Beer Company
Ingredients:
Grapefruit Traveler Beer
1 shot reposado tequila
1/2 shot of grapefruit juice
1 tsp. simple syrup
3 dashes of hot sauce
pinch of salt
Preparation:
Fill a shaker glass halfway with ice. Pour 1 shot reposado tequila, a half shot of grapefruit juice, 1 tsp. simple syrup, 3 dashes of hot sauce and a pinch of salt. Shake and strain into pint glass with ice and fill to the top with Grapefruit Traveler. Garnish with lime.
Repeal of 1933
from McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa
Ingredients:
1.5 oz 1800 silver tequila
.25 oz mezcal
1 fresno chili slice
2 strawberries
1 oz simple syrup
1 oz lime juice
Preparation:
In a shaker, muddle chili and strawberries. Add tequila, lime and simple syrup. Shake and strain over ice. Garnish with a lime wedge.
Painted House Margarita
from Henry’s Bar at the Harbor View Hotel (Martha’s Vineyard)
Ingredients:
2oz Silver Tequila
1oz Triple Sec
2oz of POM Pomegranate Juice
House Made Sour Mix (Mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice)
Salt
Lime wheel
Preparation:
Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.
Battle at Puebla
Created by Eddie Fuentes
Ingredients:
1 oz Tequila Don Julio Blanco
1 oz Lime Juice
1 oz Watermelon Juice
3/4 oz Gunpowder Mexican Chilies Infused with Agave Nectar*
1/2 oz Fresh Squeezed Orange Juice
Micro Thai Basil, Viola Flowers, Lemon Zest and Watermelon Slice for Garnish
*Gunpowder Mexican Chilies Infused with Agave Nectar
Ingredients:
2 Jalapeños
10 Ancho Chile Peppers
10 Chipotle Peppers
4 qt Gunpowder Tea
6 qt Agave Syrup
Preparation:
1. Chop peppers and add to pot with gunpowder tea. Bring to boil and let boil for 10 minutes.
2. Add agave syrup and stir until dissolved.
3. Let cool and strain out peppers.
Makes 10 quarts, can be stored in refrigerator.
Preparation:
Combine lime juice, watermelon juice, gunpowder Mexican chilies infused with agave nectar and fresh squeezed orange juice into a cocktail shaker with ice. Shake well.
Strain contents into a tequila shot glass.
Diosa Verde
from KANU at The Whiteface Lodge (Lake Placid, NY)
Ingredients:
2oz Blanco tequila
1 Kiwi disk
Two lime wedges
1 sugar cube
2 Luxardo maraschino cherries
Splash of club soda
Preparation:
Muddle ingredients. Add splash of Bitterman’s Boston Bitters. Shake with ice and double strain over new ice. Garnished with kiwi wheel.
Traveler Paloma
from our friends at The Traveler Beer Company
Ingredients:
Grapefruit Traveler Beer
1.5 shots mescal
1tbsp. fresh lime juice
1 tsp. simple syrup
Preparation:
Fill a shaker glass halfway with ice. Pour 1.5 shots mescal, 1tbsp. fresh lime juice, and 1 tsp. simple syrup. Shake and strain in a glass with ice and fill to the top with Grapefruit Traveler.
Spicy Colada
from Gaby Brasserie Francaise at Sofitel New York (NYC)
Ingredients:
15ml Senchai tea syrup
30ml Apple juice
15 ml Coconut milk
1 Lime wedge
50ml Tequila
Preparation:
Combine and serve on the rocks in a rock glass.
I’d like to try the spicy Colada this Cinco De Mayo!