Just like St. Patrick’s Day this year, Cinco de Mayo falls on a Saturday in 2018. That means more customers are likely to celebrate the May 5 holiday with tequila or mezcal drinks. Here are a few ideas for cocktails that showcase the spirits of Mexico.
2 oz. Patrón Reposado tequila
¾ oz. Patrón Citrónge orange liqueur
1 ½ oz. Amontillado sherry
1 oz. Lime juice
½ oz. Agave nectar
Barspoon orange marmalade
Combine ingredients and shake into coupe glass that’s been rimmed with chamoy/tajin mixture. Garnish with a lime peel.
Mixologist Yanaida Prado from Barcelona, Spain, created this recipe.
1 oz. Tamarind syrup
1 oz. Ancho Reyes Verde liqueur
1 oz. Ilegal joven mezcal
¾ oz. Lime juice
Build in tin. Shake and strain into a rocks glass. Garnish with a mint spring and tamarind candy
The mixologists at Toca Madera in West Hollywood, CA created this recipe.
1 ½ oz. Casamigos Blanco tequila
2 oz. Fresh grapefruit juice
2 oz. Fresh lime juice
½ oz. Simple syrup
Rim a glass halfway with a mixture of dried and ground red chilies, dehydrated lemon or lime zest and kosher salt. Combine tequila, grapefruit and lime juice into a shaker with ice. Strain and pour liquid into glass and top with lime wheel garnish.
The mixologists at STK Toronto created this recipe.
Morning in Mexico
1 oz. Wahaka Mezcal Espadín
1 oz. Caffe del Fuego Reserve
1 oz. Campari
Dash Xocolatl mole bitters
Pinch of salt
Combine ingredients and stir with plenty of ice. Serve over a large rock and garnish with an orange swath.
Jesse Torres, head bartender at Rosella at the Rand in San Antonio, created this recipe.
2 oz. El Jimador anejo tequila
½ oz. Coconut syrup
¼ oz. Tartaric acid adjusted gomme
2 droppers Cinnamon tincture
Add edible glitter to Nick & Nora Glass and combine all ingredients. Give the cocktail a quick stir in glass to get the glitter swirling. Top with edible orchid with 3 candy pearls balanced in the center.
Mixologist Kristine Serrano created this recipe for The Astorian in Astoria, NY.
Tierra De Lobos (Land Of The Lobos)
1 ½ parts Montelobos mezcal
¾ part Fresh lemon juice
½ part Cardamom syrup (simple syrup can also be substituted)
8 to 12 Fresh blueberries
3 parts Coconut water
Lightly muddle 5 to 9 blueberries in a cocktail shaker then add the rest of the ingredients. Shake well. Fine strain mix over fresh ice into a highball glass. Garnish with 3 blueberries on a cocktail pick.
The mixologists at Montelobos created this recipe.