Cinco de Mayo has become a global celebration. From Mexico City to Montreal, people embrace the holiday with a festive drink in hand. And to do it right, you’ll need the appropriate cocktail.
While most Cinco de Mayo cocktails hover around tequila and other agave spirits, it doesn’t mean you have to be sipping the usual suspects like Margaritas and Palomas. No, holidays require creativity and flair and these nine drinks offer that and more. And if tequila is not your thing, try something new, like Sotol. It’s an age-old Mexican spirit that locals love and is just becoming popular north of the border.
Here are eight essential drinks to help you ring in Cinco de Mayo. ¡Salud!
- 1 ounce Martini & Rossi Fiero
- 2 ounces Patron tequila
- 1/2 ounce lime juice
- 1/4 ounce honey
- Lime wheel
- Add ingredients to cocktail shaker and shake together.
- Pour over ice into a rocks glass and garnish with a lime wheel.
- 1 1/2 ounces Don Papa Rum
- 1/2 ounce Reposado tequila
- 3/4 ounce guava juice
- 1 thin disc of serrano chili
- 1/2 ounce lime
- 1/2 ounce agave
- Muddle chili disc in shaker.
- Pour in Don Papa, tequila, guava juice, lime, and agave.
- Add ice and shake.
- Strain into rocks glass with fresh ice.
- Garnish with lime wheel.
- 2 parts Mijenta Blanco Tequila
- 1 part grapefruit juice
- 1/2 part lime juice
- 1 part agave/cinnamon syrup
- Top with Prosecco
- Shake all ingredients with plenty of ice.
- Strain into a wine glass filled with ice and top with Prosecco.
- Garnish with grapefruit peel.
(Created by Alex Valencia, La Contenta)
- 2 ounces of Doña Vega Espadín
- 1/2 ounce of jalapeno-infused agave nectar
- 2 ounces fresh lime juice
- 1/2 ounce of freshly blended cucumber juice
- 6 to 7 basil leaves
- Start with basil leaves and combine all ingredients in your shaker.
- Add ice and shake for about 6 to 7 seconds.
- Serve on the rocks with a cayenne salt spice rim.
(Created by Mike Callan, Tamarindo del Mar)
- 2 ounces Corralejo Reposado
- 1/2 ounce Magdala
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup
- 3/4 ounce aquafaba
- 2 small pieces of ginger (muddled)
- Shake all ingredients together.
- Microplane orange zest on top for garnish and serve up.
- 1 part Ancho Reyes Original
- 1/4 part fresh lime juice
- 3 parts ginger beer
- Fill a copper mule with ice.
- Add Ancho Reyes and fresh lime juice, and gently pour ginger beer on top.
- Stir lightly and garnish with lime and crystallized ginger.
(Created by Joseph Mortera)
- 1 1/2 ounces The Lost Explorer Espadín
- 1/2 ounce Ancho Reyes Verde
- 3/4 ounce agave syrup
- 1 ounce lime juice
- Combine all ingredients in a shaker with ice.
- Shake it up.
- Strain into a Tajín-rimmed old fashioned glass filled with ice.
- Garnish with a single jalapeño slice.
- 1/2 ounce Los Arango Blanco Tequila
- 3/4 ounce dry Rosé
- 1/2 ounce sweet vermouth
- 4 dashes pink peppercorn tincture
- 2 drops rose water
- Combine all ingredients into a cocktail shaker, add ice, and shake well.
- Rim a cocktail glass with cracked pink/black peppercorn salt.
- Fine strain the cocktail into your prepped glass.
- Garnish with a grapefruit twist and rim with the pink peppercorn tincture.
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