Cinco de Mayo Drink Recipes

PHOTO: Rosa Mexicano's pomegranate margarita is shown here.
Rosa Mexicano

These ice-cold drinks are the perfect way to cool off after a bite of spicy Mexican food. Fruit juices, such as watermelon, blood orange, pomegranate and lime, add a sweet twist to the original margarita.

An adults-only indulgence, these drinks lend a festive touch to a Cinco de Mayo fiesta.

PHOTO: The blood orange jalapeno margarita is shown here.
Tequila Don Julio
Blood Orange Jalapeño Margarita

1 1/2 ounces Tequila Don Julio Blanco
1 ounce blood orange puree
1 jalapeño, muddled
Splash of lime juice
Splash of agave syrup

In a Boston shaker, muddle jalapeño. Add Don Julio Blanco, orange puree, lime juice and agave syrup to cocktail shaker and fill with ice. Shake well. Strain into a margarita glass over ice.

Recipe courtesy of New York City Mixologist Elayne Duke.

PHOTO: The cucumber muddle cocktail is shown here.
Tequila Don Julio
Cucumber Muddle

1 ounce Tequila Don Julio Blanco
1 ounce St. Germain
4 cucumber slices, muddled
1/2 ounce agave syrup
1/4 ounce lime juice
1 teaspoon of orange bitters

In a Boston shaker cocktail glass, muddle four cucumber slices. Add Don Julio, St. Germain, agave syrup, lime juice and orange bitters to cocktail shaker with ice. Shake well. Strain into a highball glass over ice.

Recipe courtesy of New York City Mixologist Elayne Duke.

PHOTO: The spicy Smoking Margarita is shown here.
Tequila Don Julio
Smokin' Margarita

1 1/2 ounces Tequila Don Julio Reposado
3/4 ounce agave nectar
1/2 ounce fresh lime
1/2 ounce fresh squeezed orange juice
1 whole fresh jalapeño for muddling

Thinly slice a jalapeño and muddle it in a shaker. Combine Tequila Don Julio Reposado, agave nectar, fresh squeezed orange juice and fresh lime juice into the shaker with the muddled jalapeño with ice. Shake well. Shake and strain over ice in a rocks glass.

Recipe courtesy of Los Angeles Mixologist Nicholas Vitulli.

PHOTO: The smoky Negroni Leoni cocktail is shown here.
Belathee Photography
Negroni Leoni

1 ½ oz "Santa Teresa 1796" Rum
½ oz Ilegal Joven Mezcal
½ oz Dolin Sweet Vermouth
¼ oz Campari

Combine ingredients, stir and serve in a rocks glass over two ice cubes. Garnish with a lemon twist.

Recipe courtesy of Michael Neff of Ward III.

PHOTO: The Coco de Mayo cocktail is shown here.
Rosa Mexicano
Coco de Mayo

1/2 oz Fresh lemon juice 1 oz Fresh pineapple juice 1 1/2 oz Coco Lopez 2 oz Herradura Silver
Combine ingredients in a shaker, serve in a rocks glass over ice.

Recipe courtesy of Rosa Mexicano.

PHOTO: Herradura's watermelon and apple margarita is shown here.
Herradura
Watermelon and Apple Margarita

2 oz Herradura Silver tequila
1/2 oz Lime juice
1/2 oz Agave nectar
1 oz Watermelon juice
1 oz Pressed apple juice
1 apple fan

Place all liquid ingredients in a Boston glass or a shaker. Shake hard and strain into an Old Fashioned glass. Garnish with an apple fan and enjoy!

Recipe courtesy of Herradura.

PHOTO: Herradura's habanero margarita is shown here.
Herradura
The Herradura Habanero Margarita

1.5 ounces Herradura Reposado
1 ounce of fresh lemon juice
1 ounce of Monin Habanero Lime syrup

Shake all ingredients together and serve in a glass with crushed ice. Garnish with lime wheel and roasted red pepper.

Recipe courtesy of Herradura.

PHOTO: Rosa Mexicano's pomegranate margarita is shown here.
Rosa Mexicano
Rosa Mexicano's Pomegranate Margarita

2 ounces white tequila
½ ounce Triple Sec
1 ounce fresh lime juice
1 tablespoon fresh pomegranate juice
6-8 ounces or one scoop of ice
Garnish with lime wheel or wedge

Mix all the ingredients in a blender until smooth and frothy.

Recipe courtesy of Rosa Mexicano.

PHOTO: Rosa Mexicano's la mandarina cocktail is shown here.
Rosa Mexicano
La Mandarina

2 basil leaves (one for garnish)
½ Tangerine, quartered and seeded
½ oz Agave Mix
½ oz Lemon Juice
1 ½ oz La Arenita Blanco Tequila

In a cocktail shaker, muddle one basil leaf with the tangerine. Add the agave, lemon juice and tequila with ice and shake well. Pour into a rocks glass and garnish with a smacked basil leaf.

Recipe courtesy of Rosa Mexicano.

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