It’s Cinco de Mayo time! So what if it falls on a Monday–get ready to raise your glass with these unique recipes.
1 ½ parts Milagro Reposado
½ part Ancho Reyes
½ part Crème de Cacao
½ part Manzanilla Sherry
1 dash Angostura Orange Bitters
Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.
Milagro brand ambassador Jaime Salas created this recipe.
2 oz. Patron Silver tequila
1 oz. Malibu Coconut rum
½ oz. St. Germaine
3 oz. Fresh coconut rater
Drizzle of Coco Lopez
Fresh vanilla bean (scraped)
1 Fresh lime wedge squeezed (to serve)
Mix tequila, rum, St. Germaine, coconut water and vanilla bean in a shaker. Pour into a glass rimmed with toasted coconut. Drizzle with Coco Lopez and squeeze in a fresh lime wedge. Garnish with a lime peel.
The mixologists at the Copamarina Beach Resort in San Juan Puerto Rico created this recipe.
1 ½ oz. Wild Shot Reposado mezcal
4 oz. Ginger beer
1 Lime wedge squeezed in
½ oz. Peach brandy
Build over ice in a highball. Garnish with 2 wedges lime.
Southern Wine & Spirits mixologist Francesco LaFranconi created this recipe.
Death in Oaxaca
1 oz. Mezcal
½ oz. Aperol
½ oz. Cherry herring
Splash of ginger beer
Add ingredients to cocktail shaker. Shake well. Serve over ice.
The mixologists at La Bottega at The Maritime Hotel in New York created this recipe.
1 ½ oz. Don Q añejo rum
½ oz. Grand Marnier
1 oz. Lemon juice
1 oz. Simple syrup
Mix all ingredients in a shaker and pour into a salt-rimmed glass. Garish with a slice of lime.
The mixologists at La Concha Resort in San Juan Puerto Rico created this recipe.
2 oz. Patrón Reposado tequila
1 oz. Patrón Citrónge orange liqueur
Fresh lime juice
Splash of orange juice
Combine all ingredients in a shaker and shake well. Pour into a Martini glass. Garish with a lime wheel.
The mixologists at Patron created this recipe.
Spanish Harlem Rose
1 ½ oz. Don Juilo Reposado tequila
1 oz. Fresh lime juice
½ oz. Uncouth Pear Ginger vermouth
1 oz. Caffo Del Capo Amaro
Thinly sliced serranno chili
In a pint glass add chili and ginger. Add ingredients, add ice. Shake for 10 Seconds. Strain into cocktail glass. Garnish with lavender.
The mixologists at Trouble’s Trust in The New York Palace created this recipe.
1 ½ oz. Tres Agaves blanco tequila
1 oz. Tres Agaves Cocktail-Ready agave nectar
½ oz. fresh-squeezed lime juice
½ oz. fresh-squeezed lemon juice
½ oz. Crème de Mure
Lemon spiral twist and fresh blackberries, for garnish
Combine all ingredients in a cocktail shaker with ice. Shake and strain into a glass with fresh ice. Drizzle the Crème de Mure over the top, sno-cone style.
1 ½ oz. Tres Agaves Reposado tequila
1 oz. Licor 43
½ oz. Tres Agaves Cocktail-Ready agave nectar
1 oz. Fresh-squeezed lime juice
½ oz. Fresh jalapeño pepper, seeds removed
Lime wheel and/or thin jalapeño strips, for garnish (optional)
Muddle jalapeño in lime and agave nectar. Add ice and tequila, shake well and strain over fresh ice into a glass. Garnish with lime wheel and/or thin jalapeño strips, if desired.
The mixologists at Tres Agaves created these two recipes.
1 ½ parts Hornitos Plata tequila
¾ part Lime juice
¾ part Pineapple juice
¼ part Agave
Pinch Cilantro leaves
Add all ingredients to a shaker with ice. Shake and strain into a coupe glass.
The mixologists at Hornitos created this recipe.
Honey Ginger Lime Sonata
1 tablespoon Honey or agave nectar
2 ½ Limes, juiced and seeds removed
36 oz. Ginger beer
1 ¼ cups Casa Noble Crystal tequila
2 cups ice
Combine honey and lime juice. Stir until honey is dissolved. In a large pitcher combine honey/lime mixture, ginger beer, tequila and ice. Stir until cold. Garnish glasses with lime.
The mixologists at Casa Noble created this recipe.