Crack out your tequila and your mezcal: it’s time to celebrate Cinco de Mayo. While many may think of Cinco de Mayo as Mexican Independence Day, it isn’t.
The day actually commemorates the Mexican Army’s victory over France at the Battle of Puebla on (you guessed it) May 5, 1862.
Then again, if this thought has never crossed your mind, you’re still in the right place–we compiled a list of some of the best mezcal and tequila Cinco de Mayo cocktails out there to celebrate to holiday.
(Created by Jamie Salas Milagro Tequila Ambassador)
- 6 parts Milagro Silver
- 12 parts Guava nectar (pink)
- 3 parts Lime juice
- 2 parts Ginger simple syrup
- Club soda or Prosecco
- Lime wheels
- White edible flowers
Method: Combine all ingredients in a punch bowl and mix. Top with club soda or Prosecco. Garnish with lime wheels and white edible flowers.
- 1.5 oz El Silencio Mezcal
- .25 oz Montenegro Amaro
- .75 oz Hibiscus Grenadine
- .5 oz lime
- Mexican lager
Method: Combine ingredients and serve in Dia de los Muertos mug. Garnish with smoking Palo Santo wood and pansies.
- 2 parts Tres Agaves Añejo
- 1 part pineapple puree
- 1 part tamarind syrup (tamarind paste mixed with equal parts refined sugar and water)
- 2 dashes angostura bitters
- Pineapple wedge
Method: Pour all ingredients into the shaker with ice; shake and strain on the rocks and garnish with pineapple wedge.
Green Thumb Margarita
Method: Rim Old Fashioned glass with a half-moon of salt and pepper and fill with cubed ice. Shake ingredients and strain. Garnish with a cucumber round.
(Created for Citrico, NYC)
- 2 oz mezcal
- 1.5 oz of guava juice (fresh is best, but not necessary)
- .75 oz of fresh lime juice
Method: Shake well and pour over ice. Add ginger beer. Serves it with a chile rim in a mason jar.
- 1.75 oz Patrón Reposado
- .75 oz Patrón Citrónge Orange
- .75 oz Simple syrup
- 1 oz Fresh lime juice
- .5 oz Red wine (Mexican, or other)
- Sugar-salt rim*
Method: Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously. Strain into a chilled cocktail coupe rimmed with sugar-salt rim. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.
*Sugar-salt rim: Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.
- 1 part Hornitos Plata Tequila
- ½ part coconut water
- ½ part almond milk
Method: Combine all ingredients in a shaker with ice and shake vigorously. Strain into a shot glass rimmed with cinnamon and sugar.
- .75 oz St. George Green Chili vodka
- .5 oz Cabeza tequila
- .25 oz jalapeño infused tequila
- .25 oz Green Chartreuse
- 1 oz pineapple juice
- .5 oz lime juice
- .5 oz lime cordial
- .25 oz demerara syrup
- .25 oz Cilantro tincture
Method: Shake with 3 cubes. Garnish with a banana leaf wrapped around glass, pineapple, cilantro sprig, and orchid.
(Created by Gretchen Thomas, bartaco)
- 1.5 oz Silver tequila
- 1 oz Triple Sec
- 1.5 oz lime juice
- .25 oz. Agave syrup
- Salt for rim (optional)
Method: Add all measured ingredients to a shaker and fill with ice. Shake very well. Rim a rocks glass well with salt (if preferred) and fill glass with ice. Strain the contents of the shaker over ice and serve.
21st & Park
- 2 oz 1800 Silver
- .5 oz pineapple juice
- .5 oz lime juice
- .25 oz agave syrup
- 1 tsp rose water
- 2 peels of cucumber
Method: Muddle cucumber in shaker. Add remaining ingredients to shaker. Shake and double strain into Collins glass. Garnish with cucumber roll.
Afternoon in Jalisco
- 1.5 oz Don Julio 70 Añejo Claro
- .25 oz Absinthe
- 1 oz Ginger beer
- .75 oz Fresh lime juice
- .75 oz Fresh pineapple juice
- .5 oz Simple syrup
- Candied ginger and lemon wheel for garnish
Method: Combine Tequila Don Julio 70, fresh lime juice, fresh pineapple juice, simple syrup and absinth in a cocktail shaker with ice. Shake well. Strain contents over ice into a highball glass. Top with house ginger beer and garnish with candied ginger and lemon wheel.
Basil Mezcal Sour
- 1.5 oz Pelotón de la Muerte Mezcal
- .5 oz triple sec
- .75 oz agave nectar or simple syrup
- .5 oz lime juice
- 1 egg white
- 2 basil leaves
Method: Put all ingredients and shake vigorously for 2 minutes until drink is creamy. Strain and serve up.