Cinco de Mayo Cocktails

Check out these cool cocktails for celebrating the May 5 Mexican holiday.

 

Underhill’s Tab
(shown above)
1 oz. Millagro tequila
¾ oz. Fresh lime juice
¾ oz. Lillet Rose
¾ oz. Cointreau
¾ oz. Fresh pineapple juice

Combine ingredients in a mixing glass and shake well. Serve in a Collins glass over ice.

Jeremy Strawn of Lazy Point in New York created this recipe.

 

Ancho_paloma

Smokey Paloma
½ oz. Ancho Reyes liqueur
½ oz. Montelobos mezcal
3 oz. Grapefruit soda
Lime wedge

Using a lime wedge, wet the rim of the glass and salt half the rim. Add ice, Ancho Reyes, Montelobos and grapefruit side. Squeeze a wedge of lime and discard and garnish with a thin grapefruit wheel.

The mixologists at Montelobos created this recipe.

 

C4CincoC is for Cinco
2 parts Cruz Reposado tequila
½ part Almond liqueur
½ part Simple syrup
4 drops Vanilla extract
1 Egg white
Shaved chocolate for garnish

Combine tequila, almond liqueur, vanilla, egg whites and simple syrup into shaking tin. Dry shake without ice for 15 seconds; then fill half way with ice and shake for additional 5 seconds. Double strain using a mesh fine strainer into a coupe glass. Shave chocolate over half the drink to resemble a black & white cookie.

Recipe created by mixologist/author Cody Goldstein of Upholstery Store in New York

 

The Yuzu and Thai Chili Margarita


1 ½ oz. Yuzu juice
1 ½ oz. Partida Reposado tequila
½ oz.Triple sec or Cointreau
½ – 1 oz. Honey (adjust to your preference of sweet)
Fresh Thai basil
Thai chili salt (crush dried pepper and mix with salt)
Thai chili pepper for garnish

Rim the glass with yuzu juice and the chili salt. Shake all the ingredients, except fresh Thai basil, Thai pepper and the salt with ice in a cocktail shaker until the outside of the shaker is cold. Strain into a glass over rocks, or “up.” Garnish with a Thai chili and fresh Thai basil if desired.

Annelise McAuliffe of PAIR Magazine
 created this recipe.

 

La Resistencia

La Resistencia
1 ½ parts Hornitos Plata tequila
½ part Sweet vermouth
½ part Dry vermouth
½ part Campari
1 dash Angostura bitters

Stir all ingredients with ice, and strain into a rocks glass over fresh ice. Garnish with a lemon peel.

The mixologists at Hornitos created this recipe.

 

Las Flores de MayoLas Flores de Mayo

2 oz. DeLeón Platinum tequila
1 oz. Verjus
¼ oz. Velvet Falernum
2 dashes Cacao bitters

Add all ingredients in a mixing glass and stir well over ice. Strain into a chilled couple and garnish with a thin lime wheel.

New York mixologist Brian Matthys of The Gander and Corkbuzz created this recipe.

 

Sunshine Twist
2 oz. Maestro Dobel tequila
Dobel SunshineTwist
½ oz. Fresh orange juice
¾ oz. Fresh lime
 juice
¼ oz. Agave nectar

In a cocktail shaker mix tequila, orange juice, lime over ice. Pour over ice and garnish with orange twist.

The mixologists at Maestro Dobel created this recipe.

 

 

Jamaican Margarita
1 ½ parts Casamigos Blanco tequila
¾ part Fresh grapefruit juice
½ part Fresh lime juice
½ part Simple syrup
7-10 Drops Jamaican jerk bitters

Combine all ingredients with ice. Shake and serve either up or over new ice in a rocks glass. Garnish with grapefruit twist or lime wedge.

The mixologists at Casamigos created this recipe.

 

HighlandMarg

The Highland Margarita
½ part Drambuie
2 parts Milagro tequila
½ part Triple sec
Juice of 1 lime

In a mixing tin half-filled with ice, add ingredients. Shake until tin is frosted, strain into a Margarita glass over fresh ice. Garnish with a fresh lime wedge, serve with a cocktail stirrer.

The mixologists at William Grant created this recipe.

 

LiondrinkThe Lion of Culiacan
1 ½ oz. El Jimador 
tequila
2 oz. Ruby red
 grapefruit juice
¾ oz. Jalapeño infused simple
½ oz. Mezcal

Combine ingredients with ice, shake and strain. Pour over fresh ice and top with mescal.

Spencer Elliott of Bounce Sporting Club in New York created this recipe.

 

 

Juan Collins
2 parts Sauza 901 tequila
1 part Fresh lemon juice
1 part Simple syrup
Splash of soda water
Lemon peel for garnish
Cherry for garnish

Combine all items, excluding the soda water in a mixing glass.  Shake well. Serve in a highball glass over ice. Top with soda water and garnish drink with a lemon peel and a cherry.

The mixologists at Sauza created this recipe.

 

Jalapeno Sunrise
2 parts Strawberry Margarita or Daiquiri mix
2 parts Orange juice
1 part Agave Loco Pepper Cured tequila

Mix juice and tequila and drizzle strawberry mix over top.

The mixologists at Agave Loco created this recipe.

 

 

Papíto RoyalePapíto Royale
1 oz. Tequila Don Julio Añejo
½ oz. Dry vermouth
½ oz. Pineau de Charentes aperitif wine
Champagne to top

Combine tequila, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to temperature. Strain contents into a coupe glass. Top with Champagne.

Don Julio beverage director Yana Volfson created this recipe.  

 

 

 

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