Recipes for Cinco de Mayo 2018

Recipes for Cinco de Mayo 2018

It is fiesta time, whether or not you have Mexican heritage in your genes. Few of us can bypass a day of good food and great cocktails—not to mention that traditional Mariachi music. You don’t even need to dress all fancy for the celebration. Just throw on your jeans, T-shirt, and sandals and scoot on up to the bar where the guacamole waits.

Here are a few cocktails to try out for Cinco de Mayo. We also included our own twist on a classic Mexican dessert: Flan. ¡Salud!

Blood Orange Paloma
created by mixologist Ricardo Sandoval of Mexico City
1 1/2 oz. Tequila Don Julio Blanco tequila
1 oz. fresh grapefruit juice
1/2 oz. fresh lime juice
San Pellegrino Aranciata Rossa
chile powder

Combine tequila, fresh lime juice. and grapefruit juice into a cocktail shaker with ice. Shake well. Strain contents into a Collins glass over fresh ice. Top with San Pellegrino Aranciata Rossa. Garnish with chile powder.

Del Campo
by Jaime Salas, National Milagro Ambassador
1 ½ parts Milagro silver tequila
½ part lime juice
¾ part celery juice
½ nopales (cactus) juice (optional)
1 part pineapple juice
½ part cilantro or parsley
Chicharron salt garnish (cayenne, paprika, sugar, pepper)

With a half lime, rinse around the rim of a rocks glass and salt with Chicharron salt. Separately, combine all ingredients and shake well with ice. Strain and mix over fresh ice into the salt-rimmed glass.

Campo Viejo

Campo Viejo
courtesy of Oiji Restaurant, NYC
2 oz. reposado tequila
¾ oz. Dolin Blanc vermouth
¼ oz. fresh lime juice
¼ oz. tamarind juice
¼ oz. Cynar
1 Korean pepper, shredded

First, a threaded Korean pepper is burned beneath a cloche, emitting thin plumes of smoke into the glass. The stirred tequila cocktail is added afterwards. Combine all ingredients and stir. Serve neat.

The Smoking Gun
from Nate Hascall of the OAK Long Bar and Kitchen
1 oz. Noilly Prat Dry vermouth
3/4 oz. simple syrup
3/4 oz. Mathilde Peach Liqueur
3/4 oz. fresh lemon juice
1 oz. Xicaru Mezcal
1 lemon peel

Express lemon peel into drink before shaking. Strain and serve up.

Rising Sol

The Rising Sol
1.5 oz. Casamigos Reposado tequila
3/4 oz. fresh lime juice
1/2 oz. agave nectar
1/2 oz. roasted spicy pineapple syrup
pomegranate seeds
ginger beer float

Muddle pomegranate seeds in tin shaker, add all other ingredients except the Ginger Beer and shake for 8-10 seconds. Double strain into glass and add ice. Top with Ginger Beer float and garnish with pomegranate seeds and 2 pineapple leaves. We used a pineapple slice covered in honey and chile powder.

Farmers Market Margarita
goop x Cointreau collaboration
1 oz. Cointreau
2 oz. blanco tequila
1 oz. fresh lime juice
1 oz. carrot juice
1 oz. orange juice

Combine all ingredients in a shaker, add ice. Shake and strain over ice in a salt rimmed rocks glass. Garnish with fresh, seasonal produce.

Hibiscus Pineapple

Hibiscus Pineapple Margarita
2 parts Altos Plata tequila
1 part pineapple juice
2 barspoons hibiscus syrup
caramelized chile

Build all the ingredients into a shaker with ice. Double strain into a coup glass. Garnish with caramelized chile.

The Mare Margarita
2 oz. Tequila Avión Silver
¾ oz. green tea syrup
¾ oz. pineapple juice ½ oz. lime juice
1 barspoon green chartreuse

Put all ingredients in a shaker with ice; shake well. Strain into a cocktail glass. Garnish with matcha green tea dust and serve.

1862 Margarita
2 parts Tequila Cazadores Blanco tequila
½ part St-Germaine
½ part agave nectar
3/4 part fresh lime juice

Combine all ingredients in to a cocktail shaker with ice, shake and serve on the rocks. Garnish with a lime wheel.

Mango Chilerita

Mango Chile-rita
1.5 oz. Mango HI-CHEW infused reposado tequila
1 oz. fresh orange juice (We substituted mango juice.)
3/4 oz. fresh lime juice
1/2 oz. simple syrup
1 dash Bittermens Hellfire Habañero Shrub
Kosher salt and cayenne pepper for garnish

Run a lime wedge along the lip of one half of a rocks glass, then roll that side of the glass in an equal-parts mix of kosher salt and cayenne pepper. Measure all the ingredients into a cocktail shaker. Fill with ice, shake vigorously, then strain over fresh ice in the prepared rocks glass.

To make the infused tequila:
The infusion ratio is one piece of candy per oz. of liquor. Soak the candy until dissolved (typically overnight).

Oaxaca Old Fashioned
1 1/2 oz. bourbon
½ oz. El Senorio extra añejo mezcal
2 drops prickly pear bitters
1 tsp. agave nectar
1 orange twist (1 inch wide by 2 inches in length)

Fill a pint glass with ice. Add all of the ingredients except the garnish and stir well. Strain into an ice-filled double rocks glass and garnish with the orange twist.

courtesy of
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tsp. vanilla flavoring

Preheat oven to 350 degrees F. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. (Watch this part carefully so it doesn’t burn; it can happen quickly.) Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

Note: If you want, you can ladle the egg mixture into coffee cups, spoon the caramel mixture on top, and bake. There is no need to invert these, making them quick and easy to serve.

Kim Richards lives in Santa Rosa, California. She is an author, amateur cheese maker, wine/mead maker, and a novice home brewer. She enjoys a nice cocktail while listening to live music, watching movies and mixed martial arts, or dining at home and in restaurants. She and her husband frequent festivals and love to visit breweries and distilleries.

Favorite cocktail: Old Fashioned with maple syrup.

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