Cinco de Mayo is here, and it’s time to celebrate with agave-based spirits, festive cocktails and Mexican beer.
Cinco de Mayo—which is not Mexican Independence Day; it’s the day the Mexican army defeated the French in a battle at Puebla—is now a huge holiday in the U.S. Here are 10 recipes for Cinco-themed cocktails.
1 oz. Clase Azul mezcal
½ oz. Peach schnapps
2 oz. Fresh tangerine juice
½ oz. Agave honey
Mix all of the ingredients in a shaker with ice. Finish with a twist of tangerine peel.
The mixologists at Las Ventanas al Paraiso, A Rosewood Resort in Los Cabos, created this recipe.
1 ½ oz. Casa Pacific Reposado tequila
½ oz. Amontillado sherry
½ oz. Lime
1 oz. Pineapple
¾ oz. Pink peppercorn coriander syrup
2 Droppers Mahalo bitters
Add all ingredients and long shake. Dump into glass and garnish with pineapple frond and 6 drops of Mahalo bitters.
Akash Kapoor, founder/owner of Mortar & Pestle Bar (San Jose and San Mateo, CA) created this recipe.
The Spicy Cilantro Mezcal
2 oz. Sacrvm mezcal
¾ oz. Agave syrup
½ oz. Rosemary clorofila juice
1 oz. Fresh lime juice
Combine ingredients and shake. Pour into coup glass rimmed with spicy cricket and jalapeño salt and garnish with fresh orange, cucumber, cilantro, jalapeño and green apple.
The mixologists at Casa Tua Cucina at Miami’s Saks Brickell City Centre created this recipe.
Ginger Mint Margarita
1 oz. Cointreau
2 oz. Blanco tequila
¾ oz. Fresh lime juice
2 slices Fresh ginger root
5 Mint leaves
Muddle the ginger and mint in the bottom of a shaker. Add the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.
The mixologists at Cointreau created this recipe.
Jalapeñ-yo Lavender Cocktail
2 oz. Tanteo Jalapeño Tequila
1 oz. Lavender syrup
¾ oz. Fresh lime juice
Combine ingredients and shake. Pour into coup glass rimmed with Tanteo Jalapeño Salt and garnish with candied lavender.
The mixologists at Tanteo created this recipe.
1 oz. Espolon Silver tequila
¼ oz. Vida Mezcal
¾ oz. Ohio apple cider
¾ oz. Lime juice
¾ oz. Chili-infused simple syrup
Shake all ingredients. Double strain over ice in a chili-salt-rimmed rocks glass. Garnish with a single Thai red pepper.
2 parts Hornitos Black Barrel tequila
¼ part Maple syrup
4 dashes Angostura bitters
Maple Old Fashioned
Combine ingredients in a mixing glass and stir. Strain into a rocks glass over fresh ice. Garnish with an orange peel and a cinnamon stick.
The mixologists at Hornitos created this recipe.
The Silent Garden
2 oz. El Silencio Espadin mezcal
1 oz. Roasted bell pepper juice
¾ oz. Five-herb agave syrup (agave infused with garden herbs of your choice)
¾ oz. Lemon juice
Combine all ingredients and strain into desired cup.
Mixologist Malina Bickford created this recipe for Disco Dining Club
The Original Mangonada
1 oz. Herradura Double-Barrel Reposado tequila
1 oz. Jimador Anejo tequila
1 oz. Patron Citronge liqueur
4 oz. Mango puree
4 pcs. Cantaloupe, fresh cut, ¾-in. diced
1 oz. Lime juice
2 oz. Simple syrup
Add ingredients to blender. Add 1 scoop of ice. Blend until smooth. Rim with chile chamoy. Garnish with an orange slice and chamoy stick.
The mixologists at La Gloria in San Antonio, TX, created this recipe.
2 oz. Codigo 1530 Blanco tequila
1 oz. Homemade purée mix (cilantro, jalapeño, cucumber)
½ oz. Lime juice
½ oz. Cointreau
½ oz. Simple syrup
Combine ingredients and shake. Pour into rocks glass rimmed half with chili salt (serrano, chile de arbol, guajillo); half with citrus salt (lemon, lime, orange, grapefruit), and 2 jalapeño wheels.