When the Mexican holiday of Cinco de Mayo comes up, most of us automatically think “margarita” and “party.” We also love both of those; however, sometimes it’s fun to get outside the box. Here are several cocktails which are either margarita hybrids or inspired by the beauty and independent spirit of Mexico.
Give these cinco drinks a try and let us know what you think.
2 oz. tequila
¾ oz. Cointreau or Grand Mariner
1 oz. lime juice
4 oz. Mexican lager
1 lime wheel
Fill a highball glass with ice and set aside. Add the tequila, Cointreau and lime juice to a shaker and fill with fresh ice. Shake; then strain into the prepared glass. Top with the beer and garnish with a lime wheel.
This cocktail is inspired by the tamarind margarita served up at Casa Herradura. We turned it into something light and refreshing.
Tamarind and Tequila Soda
12.5 oz. bottle Tamarindo Jarritos (you can find this at a Mexican market or the ethnic section of a grocery store)
½ oz. ginger syrup
2 oz. añejo tequila
orange sliced, dipped in cinnamon powder
Shake syrup and tequila with ice. Pour into a tall glass. Top with half the bottle of Tamarindo and serve.
courtesy of San Francisco Bartender Justin Blackwood (One Market Restaurant)
¾ oz. Crème de Violette
2 oz. Blanco tequila
½ oz. elderflower liqueur
Add ingredients to a rocks glass with ice and stir. Garnish with an edible flower before serving.
courtesy of Completelydelicious.com
1 750 ml bottle dry white wine (like a sauvignon blanc or chardonnay)
1 1/2 cup blanco tequila
1 cup triple sec
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1 orange, sliced
2 limes, sliced
crushed ice, for serving
In a large pitcher, combine the white wine, tequila, triple sec, orange juice, and lime juice. Add the orange slices, lime slices, and the cilantro. Chill for at least two hours and then serve over ice. Bear in mind the cilantro does get stronger as the pitcher sits so, if you have guests who aren’t fans of cilantro, then add it to individual glasses instead of the whole pitcher.
This next one makes a large amount and requires a bit of planning, but it can definitely be worth the effort.
Clarified Avocado Margarita
created by San Francisco Mixologist, Leon Vazquez
16 oz. Tequila Don Julio 70 Añejo Claro
6 oz. fresh squeezed lime juice
4 oz. simple syrup
30 dashes orange bitters
2 serrano peppers
1 bushel of cilantro (approximately 40 leaves)
6 Tbsp. salt
40 oz. whole milk
lime twist for garnish
Combine 4 ounces lime juice, simple syrup, orange bitters, avocado, peppers and cilantro into an airtight container. Coarsely grind the peppers, avocado, and cilantro. Add 14 ounces boiling water and immediately cover so that no liquid evaporates. Let mixture sit overnight, then strain the mixture into a clean container and add Tequila Don Julio 70 Añejo Claro.
Bring whole milk to a boil. Add the boiling milk and the remaining 2 ounces of lime juice to the strained mixture, the milk will curdle. Strain the liquid slowly with cheesecloth. Pour liquid into a clean container, cover and refrigerate overnight. Serve neat with a lime twist.
No celebration of independence is complete without some thing savory to go with the drinks. This recipe comes to us from Brooklyn’s McCarren Hotel & Pool.
Spicy Chorizo Tacos
5 pounds fresh chorizo
1 Tbsp. olive oil
100 g Spanish onion, diced
10 g garlic, crushed
10 g fresh red Thai chile, sliced very thin, seeds intact
5 sprigs epazote (epazote has a distinctively sharp, herbal flavor, reminiscent of oregano and fennel with minty, pine notes)
½ cup cilantro leaves (save the stems and mince them fine to include in the meat mixture)
2 quarts Queso Fresco cheese
¼ cup pickled chiles
¼ cup Spanish onion, finely minced
sriracha hot sauce
In a large pot or skillet, brown the chorizo, onion, and garlic with the olive oil. As it cooks, add the cilantro stems, red chile, and epazote. Once the chorizo is done, turn off the pan. In a separate small skillet, heat up the vegetable oil on high. Then fry the corn tortillas until soft (1-2 minutes), with tongs, flip the tortilla over and fry the other side. How long you fry them will determine whether you get soft tortillas or hard ones…longer makes them hard. Put each cooked tortilla onto paper towels to soak up the vegetable oil. After frying the desired number of tortillas, turn off the skillet and remove it from the stove burner to avoid a fire hazard.
Queso Fresco cheese can be sliced or crumbled between your fingers. Either works for this recipe, though we prefer to crumble it. In the center of each tortilla, layer the chorizo mixture, pickled chiles, minced onion, cilantro leaves, and cheese. Squeeze a lime wedge across the mixture and add a dash of sriracha sauce. Fold the tortilla in half into a taco and serve with plenty of napkins.