The Margarita stands out as the prime cocktail at most eating places, however there are many different drinks that use tequila in addition to mezcal and a few of the less-known spirits from Mexico. Listed here are just a few to attempt for this yr to offer your Cinco de Mayo celebrations some added aptitude.
Want some extra tequila recipes to contemplate? Right here’s a glance again at our Cinco recipe picks from 2022.
Luna Roja
- 1 ½ oz. Nocheluna sotol
- ½ oz. Ancho Reyes chile liqueur
- 1 oz. Prickly pear puree
- ¾ oz. Lime juice
- ¼ oz. Easy syrup
The mixologists at Nocheluna created this recipe.
Smoke on the Horizon
- 2 oz. Blanco tequila
- 1 oz. Pear nectar
- 1 oz. Pineapple juice
- ¾ oz. Agave nectar
- 1 oz. Lime juice
- ½ oz. Orange liqueur
The mixologists at ECHO restaurant in The King and Prince Seashore and Golf Resort on Georgia’s St. Simons Island created this recipe.
Oaxacan Revolver
- 1 oz. Vida mezcal
- ¾ oz. El Jimador Reposado tequila
- ¾ oz. Tia Maria espresso liqueur
- 2 dashes Orange bitters
- 2 dashes Bittermens mole bitters
The mixologists at Asheville Correct in Asheville, NC, created this recipe.
Little Inexperienced
- 1 ¼ oz. Mal Bien mezcal
- ¾ oz. Estancia raicilla
- ¾ oz. Coco Lopez
- ¼ oz. Lime juice
- 1 tsp. Tempus Fugit creme de cacao
- 3-4 Mint leaves
Mixologist Shannon Ponche created this recipe for Dying & Co. in New York.
Autumn Breeze
- 1 ⅓ oz. Kilinga Bacanora Blanco
- ½ oz. Vermouth
- 1 ⅓ oz. Apple juice
- ½ oz. Lemon juice
- ¾ oz. Honey
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Mix components in a mixing tin and shake.
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Pressure right into a coupe glass.
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Garnish with dehydrated citrus.
The mixologists at Kilinga created this recipe.
Mexico
- ¾ oz. Arette reposado tequila
- ¾ oz. Abasolo Mexican whiskey
- ½ oz. Ojo de Tigre mezcal
- ¼ oz. Ancho Reyes chile liqueur
- ¼ oz. Nixta corn liqueur
- ¼ oz. Agave nectar
- 3 dashes Chocolate mole bitters
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Mix all components in mixing tin or glass, add ice.
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Stir and pressure over 1 giant ice dice on a rocks glass.
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Garnish with an orange twist and grated darkish chocolate.
The mixologists at Candy Liberty in Miami created this recipe.
Cantarito
- 2 oz. Lunazul blanco tequila
- ¾ oz. Grapefruit juice
- ½ oz. Orange juice
- ½ oz. Lime juice freshly squeezed
- 1 tsp. Agave syrup
- Pinch of salt
- 3 oz. Grapefruit soda chilled.
- Tajín seasoning
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Rim the cantarito cup (or a Collins glass) with Tajín seasoning.
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Add the tequila, juices and salt right into a shaker with ice.
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Shake till effectively chilled.
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Pressure into the ready cup over contemporary ice.
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High with the grapefruit soda and stir gently to mix.
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Garnish with a lime wedge.
Mixologist Lynnette Marrero created this recipe.
Fly as a Kite
- 1 oz. Blanco tequila
- ½ oz. Giffard Pamplemousse liqueur
- ½ oz. Batavia Arrack
- ¾ oz. Contemporary lemon juice
- ¾ oz. Contemporary grapefruit juice
- ¾ oz. Mexican cinnamon rose water syrup*
- Mint and cinnamon for garnish
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Add all components and shake with ice.
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Serve right into a Collins glass.
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Garnish with mint and a smoking cinnamon stick.
3 Cinnamon sticks
32 oz. Water
48 oz. Granulated sugar
1 oz. Rose water
Toast up 3 cinnamon sticks in a saucepan on medium warmth for five minutes (ensure to sometimes shake so it doesn’t burn). Add water and convey to a boil. Add the granulated sugar and stir until utterly dissolved. Drop to a simmer for 20 minutes. Let relaxation for half-hour. Pressure and add rose water.
Brandon Verkaik, bar supervisor at Maya in Charleston, SC, created this recipe.
