Check out these cool cocktails for celebrating the May 5 Mexican holiday.
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.
½ oz. Ancho Reyes liqueur
½ oz. Montelobos mezcal
3 oz. Grapefruit soda
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.
C 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.
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.
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.
2 oz. Maestro Dobel tequila
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.
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.
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.
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.
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.
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.
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.