For Cinco de Mayo don’t rely on the tired cocktails and beers designated for the holiday. There's so much more than icy lime margaritas, Corona bottles, and shots of Jose. Expand your cocktail repertoire! Tequila is a versatile spirit and can make an array of drinks using herbs, fruit, flowers, and more. Mezcal, tequila’s smoky cousin can be used in traditional-style margaritas or used to create a unique smoky punch. Don’t think that Corona and Dos Equis are your only options if you’re more of a beer drinker. The Mexican brand, Bohemia, is a delicious Pilsner-style beer that can be kicked up a notch with a simple rim of chipotle. For fans of the traditional chilled rice drink, Horchata, you’ll love it even more when it’s spiked with rum! Below you’ll find cocktails that everyone at your fiesta will love. Cheers!
The Oaxacan Punch (Courtesy of Tad Carducci)
37.5 oz. Averna Amaro
22.5 oz. Sombra Mezcal
15 oz. Grapefruit juice
15 oz. Lemon juice
7.5 oz. Agave nectar
45 oz. Ginger beer
7.5 oz. Water, cold
Add all the ingredients to a large punch bowl and fill with ice. Garnish with grapefruit and lemon slices.
Tequila Honeysuckle (Courtesy of Navarro Carr)
1.5 oz. Partida Resposado Tequila
.75 oz. Fresh squeezed lime juice
.75 oz. Honey syrup*
3 piece(s) Watermelon the size of an ice cube
Lightly muddle the watermelon and add Partida Resposado, lime juice, and honey syrup. Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
*Honey Syrup: 2 parts honey, 1 part water. Boil and cool before serving
Carpe Dia (Courtesy of Milagro Tequila)
2 parts Milargo Añejo Tequila
¾ parts Milargo Agave Nectar
1 part Fresh lime juice
2 Sage leaves
Muddle fruit and herbs in a cocktail shaker. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with blackberry and a sprig of sage leaves.
Chipotle Michelada (Courtesy of Drink of the Week)
6 oz. chilled Bohemia beer (a Mexican Pilsner)
2 fresh Lime wedges, cut in half
Chipotle rimming salt*
1 Tbsp. Chipotle Hot Sauce or 1 tsp. pureed canned chipotles en adobo
Use a piece of the lime wedge to wet the rim of a tall glass. Dip the rim of the glass into the chipotle rimming salt. Squeeze the juice from the remaining lime pieces into the glass and then add the lime pieces. Stir in the chipotle hot sauce or pureed chipotles in adobo. Fill the glass with ice. Pour in the Bohemia beer. Mix gently. Garnish glass rim with a cucumber slice.
*Chipotle Rimming Salt: Thoroughly mix 2 tablespoons coarse kosher salt and 1 tablespoon ground chipotle chili powder in a small bowl. Pour out onto a small plate to use for rimming beer glasses.
QuiBiscus (Courtesy of Qui Tequila)
1.5 oz. Qui Tequila
3 oz. Hibiscus syrup*
.5 oz. Fresh squeezed lemon and lime juice
Mix ingredients including hibiscus syrup. Shake vigorously. Serve on the rocks along with an orange twist.
1 cup Dried hibiscus flowers
3 cups Water
1 Orange Peel
1 cup Sugar
Bring to a boil and let simmer for 25 minutes. Let the ingredients stand for an hour off heat. Strain ingredients into a carafe or other container.
Iced Horchata (Courtesy of Mat Snapp of the Fox Restaurant, AZ.)
4 cups Water, hot
1 cup White rice, rinsed and drained
2 Cinnamon sticks
1 cup Granulated sugar
1 cup Coffee-mate Natural Bliss Sweet Cream (or similar brand of creamer)
4 oz. Spiced Rum
Combine water, rice, and cinnamon sticks in a large bowl; cool. Cover; refrigerate for two hours or overnight. Remove cinnamon sticks. Spoon rice into food processor or blender (reserve soaking liquid); cover. Process on high for 3 to 4 minutes. Add reserved soaking liquid and sugar; process for two minutes. Strain mixture through a cheesecloth or fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Stir Coffee-mate and rum into mixture. Serve over ice and garnish with a sprinkle of ground cinnamon.