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14 Cocktail Recipes for Cinco de Mayo 2016

Well, it’s that day again: Americans all around will turn any vaguely Mexican/Latin themed establishment into complete, abject amateur hour all in the name of an historical event that any of them would be at a loss to recall.

Yes, indeed we are talking about the Battle of Puebla on May 5, 1862, where the Mexican army, under the leadership of General Ignacio Zaragoza Seguín, were strangely victorious over their French adversaries. You might be further surprised to hear that in Mexico, May 5, isn’t even a recognized holiday, and that our celebration stems back to the time of the American Civil War, when the Latino/Mexican population in California celebrated the end of French rule/designs to supply the Confederacy and destabilize the U.S. Anyhoo, enough history, let’s get to the drinking:

Abuela’s Old Fashioned

The sweet buñuelo syrup, made with cinnamon and vanilla, pairs deliciously with Tequila Don Julio Reposado’s intense cooked agave finish.

Created by Eddie Fuentes. Recipe and image courtesy of Tequila Don Julio.

1 1/2 oz Tequila Don Julio Reposado
1/3 oz Buñuelo Syrup*
2 dashes Angostura Bitters
1 dash Chocolate Mole Bitters
Orange and Lemon Twist for Garnish

Combine ingredients into an Old Fashioned glass with ice and stir. Garnish with orange and lemon twist.

*Buñuelo Syrup

4 cups Sugar
2 cups Water
1/4 teaspoon Lemon Juice
2 Cinnamon Sticks
1 Vanilla Stick
2 Star Anise

Bring cracked cinnamon and vanilla sticks and star anise to a boil in 2 cups of water on high heat. Let boil for 10 minutes, Add sugar and stir until dissolved. Lower heat and let simmer for 1 minute. Strain into a large container. Add lemon juice and let cool.

Battle at Puebla

A customary palette cleanser meant to be paired with tequila, this fresh yet spicy take on the classic highlights Tequila Don Julio Blanco beautifully.

Created by Eddie Fuentes. Recipe and image courtesy of Tequila Don Julio.

1 oz Tequila Don Julio Blanco
1 oz Lime Juice
1 oz Watermelon Juice
3/4 oz Gunpowder Mexican Chilies Infused with Agave Nectar*
1/2 oz Fresh Squeezed Orange Juice
Micro Thai Basil, Viola Flowers, Lemon Zest and Watermelon Slice for Garnish
*Gunpowder Mexican Chilies Infused with Agave Nectar

Combine lime juice, watermelon juice, gunpowder Mexican chilies infused with agave nectar and fresh squeezed orange juice into a cocktail shaker with ice. Shake well. Strain contents into a tequila shot glass. Garnish with micro thai basil, viola flowers, lemon zest and watermelon slice wrapped around inside of glass. Pour Tequila Don Julio Blanco into a tequila shot glass. Serve sangrita mix and Tequila Don Julio Blanco side by side. Ideal Serve: Caballito Glass (shot glass)

*Gunpowder Mexican Chilies Infused with Agave Nectar

2 Jalapeños
10 Ancho Chile Peppers
10 Chipotle Peppers
4 qt Gunpowder Tea
6 qt Agave Syrup

Chop peppers and add to pot with gunpowder tea. Bring to boil and let boil for 10 minutes. Add agave syrup and stir until dissolved. Let cool and strain out peppers. Makes 10 quarts, can be stored in refrigerator.

Blockheads Flavored Frozen Margarita

Recipe courtesy of Blockheads, NYC.

2 oz your favorite Tequila
4 oz fresh squeezed lemon lime juice
1 oz Cranberry Purée **or any flavoring of your choosing!!
Squeeze of Agave Syrup

Blend and garnish

Blockheads Infamous Bulldog Margarita

Recipe courtesy of Blockheads, NYC.

2 oz Silver Tequila
4 oz Fresh squeezed lime juice
1 oz Strawberry Puree or any flavor of your choice, if flavoring
Squeeze of Agave syrup

Blend with ice, add a mini beer and a shot of your favorite tequila

**To make it a Frenchy, add a split of champagne

Jalisco Julep

Recipe and image courtesy of Casamigos Tequila. cinco de mayo - Jalisco Julep

2 oz. Casamigos anejo Tequila
25 oz. Simple syrup
8-10 Mint leaves
Garnish with mint sprig

Add ingredients into julep glass or tumbler. Muddle mint. Add Casamigos. Fill glass with crushed ice. Add metal swizzle spoon / straw. Stir. Add more ice to give a cone shaped top. Garnish with mint sprig.

Los Lagos Chilero

Recipe and image courtesy of Lagos Liqueur.
cinco de mayo - chilero

2-oz Los Lagos Liqueur
1-oz Mezcal Marca Negra
Marca Negra Sal de Gusano (for rim)
Sparkling water

Mix Los Lagos Liqueur and Mezcal with ice and strain into glass rimmed with Sal de Gusano. Top with sparkling water to taste.

Maple Basil Ciderita

Recipe courtesy of Mezcal Marca Negra.

5 Fresh Basil leaves
1-oz Mezcal Marca Negra
1/2-oz Freshly pressed lime juice
1/2-oz Grade A maple syrup
5-oz Sonoma Cider’s The Hatchet (apple)

Garnish – basil sprig

In a pint glass, add basil, spirits, and mixers and hand press with a muddler. Fill highball glass with ice and garnish with basil sprig.

Mexican Martini Recipe

The Mexican martini was born in the late 70’s when a bartender at Cedar Door Restaurant in Austin, was served a margarita in a martini glass on a trip to Mexico. She returned to Texas raving about the drink, and Cedar Door created its own version, adding in olives.

The Mexican martini has since become a Tex-Mex staple and the signature drink of Austin. It comes in many forms: some bartenders are certain it should be served in a shaker, while others serve the drink as a classic martini, but with tequila instead of gin or vodka. Some don’t make the drink without adding olive brine or muddling olives and peppers.

This cocktail is hard to find outside of Austin, but is featured at the newly opened authentic Tex-Mex cantina El Original in New York City. If you’d like to make this drink at home, the recipe is below.

Developed by Garrett Flanagan for El Original

1.5 oz. Lime Juice
1.5 oz. Simple Syrup
3 oz. Tequila
0.5 oz. Olive Juice

Shake with ice, pour into martini glass, garnish with olives and enjoy!

Mexican Sun

Like Mexican cuisine, this drink is vibrant in color, a little spicy, and deeply satisfying. I wanted to create a sensory experience, and bringing the smoke into the cocktail allows all the senses to be activated while highlighting the versatility of the Tequila Don Julio Añejo. The fresh ingredients, smoke, and cooked agave expressions of the tequila remind me of a hot night in Mexico right before the sun starts to set.

Created by Eddie Fuentes. Recipe and image courtesy of Tequila Don Julio.

1 1/2 oz Tequila Don Julio Añejo
1/2 oz Fresh Squeezed Lime Juice
1/2 oz Pink Peppercorn Syrup*
1/3 oz Carrot Juice with Fresh Turmeric
Mezcal Spray
Candied Ginger, Marigold Petals, Fresh Pink Peppercorn and Lemon Verbena for Garnish
*Pink Peppercorn Syrup

Ideal Serve: Collins Glass

Combine Tequila Don Julio Añejo, fresh squeezed lime juice, pink peppercorn syrup and carrot juice with fresh turmeric into a cocktail shaker with ice. Shake well. Pour contents into a Collins glass. Spray with a mescal top. Garnish with lemon verbena, candied ginger, marigold petals, and top with fresh ground pink peppercorn.

*Pink Peppercorn Syrup

32 oz Sugar
16 oz Ginger Root Juice
2 1/2 oz Crushed Pink Peppercorn
Pinch of Salt

Grind pink peppercorn to fine powder and add to medium saucepan over high heat until lightly roasted. Add ginger root juice and bring to a boil. Turn off heat and add sugar. Stir until sugar is dissolved. Let cool and double-strain through cheesecloth and fine strainer. Bottle and store in refrigerator for 30 minutes.

Midori® Margarita

Recipe and image courtesy of Midori. cinco de m,ayo - midori margarita

1 part Midori® Melon Liqueur
1 1/2 parts Sauza® Signature Blue Silver Tequila
2/3 part Fresh Lime Juice
Salt
Lime Wheel, for garnish

Pour Sauza® tequila, Midori® and fresh lime juice into a cocktail shaker. Add ice and shake well. Rim a chilled cocktail/tumbler/rocks glass with salt. Strain the shaken cocktail into the glass, top with ice and garnish with a lime wheel.

Midori® Pina Punch

Recipe and image courtesy of Midori. cinco de mayo - pina punch

Serves 4-5

4 parts Midori® Melon Liqueur
4 parts Pinnacle® Pineapple Vodka
12 parts Pineapple Juice
4 part Mango Juice
Mango Slices
Pineapple Slices

Pour all ingredients into a punch bowl over ice. Stir well and garnish with pineapple and mango slices.

“Rosa Picante” Margarita

Created by Jordan Corney, Bohanan’s (San Antonio). Recipe and image courtesy of Patrón.

2 oz. Patrón Silver
.5 oz. Patrón Citrónge Lime Liqueur
1 oz. Fresh Squeezed Lime Juice
.5 oz. Ginger Syrup
Bar Spoon of Jalapeño Oil
Dash Rosewater
Rose Petal Sea Salt

Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available

Traveling Bandito

Recipe and image courtesy of Traveler Beer.

1 shot reposado tequila
a half shot of grapefruit juice
1 tsp. simple syrup
3 dashes of hot sauce
a pinch of salt.

Fill a shaker glass halfway with ice. Shake and strain into pint glass with ice and fill to the top with Grapefruit Traveler. Garnish with lime.

Traveler Paloma

Recipe and image courtesy of Traveler Beer.

1.5 shots mescal
1tbsp. fresh lime juice
1 tsp. simple syrup.

Fill a shaker glass halfway with ice. Shake and strain in a glass with ice and fill to the top with Grapefruit Traveler.

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