The 5th of May celebrates Mexico’s 1862 Battle of Puebla and victory over the French; in the U.S. it’s become a great reason to enjoy a tequila cocktail. Here are five recipes that incorporate tequila and other agave spirits, for your cocktail-minded consumer.
2 oz. Sotol
¾ oz. Fresh lime juice
¾ oz. House-made cucumber syrup
Dropper Hellfire Shrub
Shake, strain and serve up in a coupe. Garnish with spiced salt cucumber wheel on rim.
Patrick Natola, bartender at Chicago’s award-winning Sable Kitchen & Bar, created this recipe.
1 ½ oz. Tequila Don Julio Añejo
½ oz. Fresh-squeezed lime juice
½ oz. Pink peppercorn syrup*
⅓ oz. Carrot juice with fresh turmeric
Candied ginger, marigold petals, fresh pink peppercorn and lemon verbena for garnish
Combine tequila,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 mezcal top and garnish with lemon verbena, candied ginger, marigold petals, and top with fresh ground pink peppercorn.
*For Pink peppercorn syrup
32 oz. Sugar
16 oz. Ginger root juice
2 ½ oz. Crushed pink peppercorn
Grind pink peppercorn to fine powder and add to medium saucepan over high heat until lightly roasted. Add ginger root juice and bring to a boil. Turn off heat and add sugar. Stir until sugar is dissolved. Let cool and double-strain through cheesecloth and fine strainer. Bottle and store in refrigerator for 30 minutes.
Mixologist Eddie Fuentes created this recipe.
1 ½ oz. Lime juice
1 ½ oz. Simple syrup
3 oz. Tequila
½ oz. Olive Juice
Shake with ice, pour into Martini glass and garnish with olives.
Mixologist Garrett Flanagan created this recipe for El Original in New York.
Hibiscus Lavender Rita
2 oz. Tequila
1 oz. Triple Sec
2 oz. Lime juice
1 oz. Orange juice
¾ oz. Raft Hibiscus Lavender syrup
1 dash Bitter Housewife grapefruit bitters
Combine ingredients in a shaker and shake. Serve over ice with salt rim.
The mixologists at Stella Taco in Portland, OR, created this recipe.
Victory on Cinco de Mayo
1 oz. El Silencio Espadin mezcal
¾ oz. White honey dyrup (3 parts white raw honey: 1 part hot water)
½ oz. Fresh lemon juice
½ oz. White grapefruit juice
Combine ingredients except Champagne and shake with ice. Strain into a Champagne flute. Top up with Champagne and garnish with a white grapefruit peel.
The mixologists at El Silencio created this recipe.