From tiki-inspired drinks to cocktails calling for a Texas twist, this batch of Cinco de Mayo-appropriate cocktails has something for everyone.
Sure, it's easy to go for a margarita or other agave spirit-based cocktails, but why not broaden your horizons with our roundup of drinks? You might find a tasty surprise or two. That being said, because Cinco de Mayo is actually about the 1862 Battle of Puebla, we've included the recipe for La Batalla de Puebla from Rosewood Puebla in Puebla, Mexico. And just to cover the bases, we've included fine tequila and mezcal cocktails. Scroll down, and salud!
First up, a twist on the classic tiki Zombie cocktail available at Zuma Las Vegas.
Mexican Zombie
1 ounce Don Julio Blanco (or preferred blanco tequila)
½ ounce Don Julio Reposado (or preferred reposado tequila)
½ ounce mezcal
½ ounce Velvet Falernum
½ ounce passion fruit juice
1 ounce grapefruit juice
½ ounce lime juice
4 dashes of absinthe
Lime wheel, for garnish
Cinnamon stick, for garnish
Add the tequila, mezcal, and Velvet Falernum to a shaker. Mix in the passion fruit, grapefruit, and lime juices, simple syrup, and dashes of absinthe.
Strain contents into a glass with crushed ice, lime wheel and cinnamon stick torched until smoky.
TX Whiskey TX Mex
Courtesy Firestone & Robertson Distilling Co.
2 ounces TX Whiskey
1½ ounces orange juice
¾ ounce lime
½ ounce agave nectar
2 dashes cumin
1 jalapeño slice, for garnish
Mix ingredients in glass. Top with ice and garnish with jalapeño slice.
Family Tradition
Courtesy Rebecca Creek Distillery
2 ounces Texas Ranger Whiskey
½ ounce triple sec
1 ounce sweet and sour mix
2 ounces ginger ale
Pour whiskey, triple sec, and sweet and sour mix over ice into a chilled glass. Stir, and top with ginger ale.
Whiskey Sundown
Courtesy Rebecca Creek Distillery
2 ounces Texas Ranger Whiskey
2 ounces orange juice
½ ounce grenadine
1 splash lemon-lime soda
Pour whiskey, juice, and grenadine over ice into a chilled glass. Stir, and top with a splash of lemon-lime soda.
Mother Mayo Margarita
Courtesy J.W. Marriott San Antonio Hill Country Resort & Spa
2 medium-sized cubes pineapple
1 ounce chopped cilantro
3 slices jalapeños
1 ounce mezcal
1 ounce lime juice
1 ounce agave
1 ounce tequila reposado
Muddle the pineapple, cilantro, and jalapeños. Add mezcal, lime juice, agave, and tequila. Shake, double strain into a glass, and serve with fresh ice.
La Batalla de Puebla (Battle of Puebla)
2 ounces of Tequila Blanco Siete Leguas
¾ ounce Ancho Reyes liqueur
½ ounce lime juice
½ teaspoon of spicy macha sauce (recipe follows)
⅓ ounce agave syrup
Mix all the ingredients in the shaker, add ice, and shake hard. Strain into a martini glass rimmed with Tajin powder (dried chiles).
Spicy Macha Sauce
4 cups of oil
4 cloves of garlic
12 pieces chile de árbol
2 pounds of peeled peanuts (toasted)
½ pound of sesame seeds (toasted)
4 teaspoons of white vinegar
Salt and black pepper to taste
In a hot pan, fry the garlic and peppers until they begin to darken and crisp but not burn. Set aside and let cool. Mix ingredients, including the garlic and peppers, together in a blender, adding the vinegar little by little. Finish by adding the salt and pepper for seasoning.
Prickly Pear Margarita
1½ ounces silver tequila (preferably Chinaco Blanco)
1½ ounces fresh lime juice
½ ounce agave nectar
½ ounce Solerno Blood Orange Liqueur
2 ounces prickly pear purée
Tajín Clásico chile seasoning, for rim garnish
Fill a large cocktail shaker with ice. Add all ingredients except the chile seasoning and shake vigorously. Pour into glasses rimmed with the chile seasoning and filled with ice. Garnish with lime slices.
Lot 10 Hibiscus Margarita
Courtesy Stagecoach Inn
Salt
1¾ ounces hibiscus tequila (recipe follows)
½ ounce Cointreau, or other quality triple sec
¼ ounce simple syrup
¾ ounce fresh lime Juice
3 drops white soy sauce or few grains of kosher salt
Lime wheel, for garnish
Rim the old-fashioned glass with salt.
Combine all ingredients in an ice-filled shaker, shake. and double strain into an old-fashioned glass. Garnish with a lime wheel.
Hibiscus Tequila
1 liter 100 percent agave blanco tequila
¼ cup hibiscus blossoms
¼ stick crushed cinnamon, preferably Mexican cinnamon
Combine all ingredients and allow to macerate at room temperature for two days and then strain out the solids. Lasts 1 month refrigerated.
Photography: Courtesy Zuma Las Vegas, Courtesy Firestone & Robertson Distilling Co., Courtesy Rosewood Puebla, Robert Strickland