26 cocktails to celebrate Cinco de Mayo

Ingredients:

• 1 1/2 oz DeLeón Blanco Tequila

• 3 oz Fresh Pressed Cucumber Juice

• 1-2 Slices Muddled Serrano Chile

• 3/4 oz Fresh Lime Juice

• 2-3 Cilantro Stalks

• 3/4 oz Agave Nectar

• Garnish: Cucumber Slice on a Gold Skewer and Chile Verde Salt (Sea Salt with Ground Green Chile)

Method:

Muddle Serrano chile and cilantro in a shaker tin. Add DeLeón Blanco tequila, cucumber juice, lime juice, agave nectar and ice. Shake vigorously and strain into a martini glass. Garnish with a cucumber skewer.

Ingredients:

• 2 oz BACARDĺ Superior Rum

• 1 oz Lime Juice

• 12 Mint Leaves

• 2 tsp Extra Fine Sugar

• 1 oz Club Soda

• Splash of BACARDĺ Coconut Flavored Rum

• Garnish: Mint Sprig and Lime Wedge

Method:

Add the BACARDĺ Superior Rum, lime juice sugar and mint to a highball glass. Press mint with a bar spook to release oil. Add crushed ice, almost to top, and churn. Top with club soda and crown with a splash of BACARDĺ Coconut Flavored Rum. Garnish with a mint sprig and lime wedge.

Ingredients:

• 1.5 oz Casamigos Reposado Tequila

• .75 oz Mango Puree

• .75 oz Fresh Lime Juice

• .5 oz Simple Syrup

• 8-10 Cilantro Leaves

• 2 Serrano Slices

• ½ Thick Rim of Salt, Sugar, Taji­n Mixture (Equal Parts)

• Garnish: Cilantro Sprig

Method:

Wet rocks glass, rim and roll half rim in salt/sugar/Tajín mixture. Combine all of the ingredients into a tin shaker. Muddle cilantro/serrano, add ice, shake vigorously, and fine strain into a rimmed rocks glass. Add fresh ice and garnish with a cilantro sprig.

Ingredients:

• 1 ½ parts Cazadores Blanco

• ½ part Premium Orange Liqueur

• ½ part Light Agave Nectar

• 1 part Fresh Lime Juice

• 1 Slice Jalapeño

• Garnish: Lime Wheel

Method:

Combine all of the ingredients with ice. Shake and strain into a salted glass filled with ice. Garnish with a lime wheel.

Ingredients:

• 2 parts Milagro Silver

• 1 part Fresh Lime Juice

• ¾ part Agave Nectar (or Substitute with Simple Syrup)

• 4 Watermelon Chunks

• 2 Slices Cucumber

• Garnish: Tajin and Watermelon and Cucumber Spears.

Method:

Muddle watermelon & cucumber in a Boston shaker. Add the remaining ingredients. Shake and strain over fresh ice. Garnish with Tajin and watermelon and cucumber spears.

Ingredients:

• 1 oz Milagro Blanco

• ½ oz Ojo de Tigre Mezcal

• ¾ oz Lime Juice

• ¾ oz Agave Nectar

• 1 oz Mango Puree

• 5 dashes Chili Tincture

• Garnish: Lime Wheel and Sprinkling of Tajin

Method:

Pour straight from slushee machine and garnish with lime wheel and sprinkling of Tajin + small straw.

Ingredients:

• .75 part Grand Marnier Cordon Rouge

• 1.5 parts Espolon Reposado Tequila

• 1 part Fresh Lime Juice

• .25 part Agave Nectar

• Garnish: Lime Wedge

Method:

Rim the rocks glass with fine salt (optional). Combine the ingredients in a shaker tin. Add ice and shake. Strain into a rocks glass with fresh ice and garnish with lime wedge for an elevated twist on the classic margarita.

Ingredients:

• 1 1/2 oz DeLeón Blanco Tequila

• 1 oz Raspberry Puree

• 3/4 oz Agave Nectar

• 3/4 oz Fresh Lemon Juice

• 5 Mint Leaves

• Ice: Shaved

• Garnish: Lemon Slice, Red Raspberry, Mint, Gold Skewer

Method:

Add all of the ingredients into a shaker with ice. Shake vigorously. Fill a rocks glass with shaved ice. Pour cocktails over ice. Garnish with lemon slice, red raspberry and mint on a skewer.

Ingredients:

• 1.5 oz Revel Avila Blanco

• .5 oz G.E. Massenez Creme de Gingembre

• .5 oz Agave Nectar

• .75 Lemon juice

• 1 oz Golden Beet Juice

• 1 Full Dropper of Addition Tarragon Bitters

• Garnish: 3-4 Tarragon Leaves on Golden Beet Foam or Slice

Method:

Shake all of the ingredients with ice and double-strain over a large rock in a double Old Fashioned glass. Add garnish.

Ingredients:

• 2 parts Mijenta Blanco Tequila

• 1 part Grapefruit Juice

• .5 part Lime Juice

• 1 part Agave/Cinnamon Syrup

• Top with Prosecco

• Garnish: Grapefruit Peel

Method:

Shake all of the ingredients with plenty of ice. Strain into a wine glass filled with ice. Top with prosecco. Garnish with grapefruit peel.

Ingredients:

• 2 oz Corralejo Tequila Silver

• 1⁄2 oz Peach Schnapps

• 3⁄4 oz Agave Nectar

• 1 oz Lemon Juice

• 5 Mint Leaves

• Garnish: Mint Leaf

Method:

Tear mint leaves into fourths and add to a shaker. Add tequila, peach schnapps, agave nectar and lemon juice to the shaker. Shake vigorously. Strain over ice into a rocks glass. Garnish with a mint leaf.

Ingredients:

• 2 oz 1800 Coconut Tequila

• .5 oz Fresh Lemon Juice

• .5 oz Fresh Orange Juice

• .5 oz Vanilla Syrup

• Garnish: Lemon Wheel and Salt

Method:

Shake and strain into a rocks glass. Garnish with salt rim & lemon wheel

Ingredients:

• 2 oz. Flecha Azul Reposado Tequila

• 1 oz. Coconut Water

• .75 oz Fresh lime juice

• .5 oz Agave Syrup

• Orange Wedge

• Garnish: Orange Spiral

Method:

Start by muddling an orange wedge in your shaker, then combine the rest of the ingredients into a shaker and shake vigorously. Strain into a salted rocks glass over one giant cube. Garnish with an orange spiral.

Ingredients:

• 1 1/2 oz Jose Cuervo® Tradicional® Reposado

• 1 oz Freshly Squeezed Red Grapefruit Juice

• 1/2 oz Agave Nectar

• 1 oz Freshly Squeezed Lime juice

• 1 oz Orange Liqueur

• 3 Fresh Jalapeño Slices

Method:

Add all of the ingredients in a cocktail shaker. Salt your rim if desired. Shake and pour over ice. You can add the jalapeño into the mixer and mix for a stronger kick, or add to the drink after and let sit for a minute before drinking. Enjoy!

Ingredients:

• 1 Bottle Rose Wine

• 4 oz Dano’s Pineapple & Jalapeno Tequila

• 3 oz Triple Sec

• 3 oz Lime Juice

• 8 oz Orange Juice

Method:

Chill wine, then combine all of the ingredients in a pitcher. Add fresh fruit like strawberries, pineapple, and lime wedges. Include jalapeño slices for extra spice. Serve over ice.

Ingredients:

• 1 oz Martini & Rossi Fiero

• 2 oz Patron tequila

• ½ oz Lime

• ¼ oz Honey

• Garnish: Lime Wheel

Method:

Add ingredients to a cocktail shaker and shake together. Pour over ice into a rocks glass and garnish with a lime wheel.

Ingredients:

• 1.5 oz PATRÓN Silver

• .5 oz Fresh Lime Juice

• .5 oz Pineapple Juice

• .5 oz Agave Nectar

• 1 Pinch of Smoked Paprika

• Smoked Sea Salt for Rim

• Garnish: Lime

Method:

Prepare a rocks glass by moistening the rim and rolling it in smoked sea salt. Add ingredients to a cocktail shaker with ice and shake to chill. Fine strain over fresh ice cubes in the prepared glass. Garnish with a lime and a dusting of smoked paprika.

Ingredients:

• 1.5 oz of Casamigos Blanco

• .5 oz of Ilegal Joven Mezcal

• 1.75 oz of Pico Mix (.75 oz Cucumber Juice; .75 oz Jalapeño Syrup; .25 oz Cilantro)

• 1 Dash of Orange Bitters

• Garnish: Cucumber Swirl

Method:

In a shaker, combine the tequila, mezcal and pico mix. Add in the pico mix and dash of orange bitters and shake vigorously. Pour into a highball glass over ice and garnish with a cucumber swirl.

Ingredients:

• 1 ½ oz Choice of Tanteo Tequila

• 1 oz Real Guava

• 1 oz Lime Juice

Method:

Combine all of the ingredients in a mixing tin. Rim cocktail glass with jalapeno salt. Shake, strain over fresh ice.

Ingredients:

• 2 oz Volcan Blanco Tequila

• ¾ oz Fresh Lime Juice

• 1.5 oz Fresh Grapefruit Juice

• ¾ Oz Agave Syrup

• A pinch of salt

• Garnish: Grapefruit Wedge

Method:

Combine Volcan Blanco, fresh lime and grapefruit juice, salt, and agave syrup in a shaker filled with ice. Shake vigorously and strain over ice in a highball glass. Top with soda water and garnish with a grapefruit wedge.

Ingredients:

• Mango Puree: 4 Chunks of Frozen Mango with a Light Squeeze of Agave

• 2 oz La Adelita Tequila Blanco

• 1 oz of 50/50 Lemon-Lime Juice

• 3/4 oz Cream of Coconut

• Garnish: Fresh Mango and Thyme

Method:

Make the mango agave puree in a food processor. Blend 4-5 mango chunks and a light squeeze (approx. 3/4 oz.) of Agave. Blend until semi-smooth and set aside.Juice half a lemon and half a lime into a small glass and set aside. In a shaker tin, add the mango agave puree, lemon-lime juice mixture, 3/4 oz. cream of coconut, and ice. Shake well and strain over fresh ice in a glass.Garnish with fresh thyme and mango. Enjoy!

Ingredients:

• 3 parts Hornitos Plata Tequila

• 1/2 part DeKuyper Triple Sec Liqueur

• 1 part Lemon Juice

• 1 part Lime juice

• 1 part Agave Nectar (Optional)

• Mini Cucumber

• Jalapeño

• Garnish: Thinly Sliced Cucumbers and Jalapeño Slices

Method:

Muddle 1-2 thin slices of jalapeño pepper in the bottom of a cocktail shaker with the lime, lemon and optional agave nectar juices. Add the Tequila, Triple Sec and a handful of ice. Shake and strain into a margarita glass over ice. Garnish with thinly sliced cucumbers, and Jalapeño slices (optional for spice).

Ingredients:

• 1 can of Zesty Lime Volley Tequila Seltzer

• 1 oz of Mezcal

• ½ oz Fresh Lime Juice

• ¾ oz Pineapple Juice

• 5-6 slices of Green Jalapeño

Method:

In a tin, muddle jalapeños with ½ oz of lime juice. Add ¾ oz of Pineapple juice, 1 oz of Mezcal, and one can of Zesty Lime Volley. Stir all of the ingredients and pour into a large glass over ice. If you like it extra spicy, add a few dashes of Tabasco.

Ingredients:

• 1.5 Parts Ojo de Tigre Mezcal

• .5 Part Lime Juice

• 4 Parts Grapefruit Soda (Fever Tree recommended)

• Garnish: Pink Grapefruit Slice or Lime Wheel

Method:

Build all of the ingredients over ice in a highball glass and stir to mix. Garnish with a pink grapefruit slice or lime wheel.

Ingredients:

• 2 oz Kahlua

• 1 oz YaVe Blanco Tequila

• 2 oz cream

• 1.5 tbsp of Peanut Butter

• Dash of Chocolate Bitters

• Garnish: Skinny Dipped Dark Chocolate Peanut Butter Cups

Method:

Prepare a clean glass with ice. In a blender, add more ice, YaVe Tequila, Kahlua, cream, peanut butter and chocolate bitters. Blend until smooth. Once smooth, pour into your prepared glass over ice. Garnish with Skinny Dipped Dark Chocolate Peanut Butter Cups.

Ingredients:

• 1 cup Uncooked White Rice (Any Type Works)

• 2 Cinnamon Sticks

• 4 cups Water

• 1 can Sweetened Condensed Milk

• 1 can Evaporated Milk

• Splash Vanilla Extract

• 1 can MAD TASTY (Unicorn Tears)

• Chocolate Syrup (If Desired)

Method:

Wash and then drain the rice to remove excess starches. Place rice, cinnamon sticks, and water into a bowl. Cover and refrigerate overnight. Next day, add half of the mixture (rice, 1 stick, and some of the soak water) to a blender. (Vitamix works best) Puree until very smooth and pasty (about 5 minutes). Strain this mixture through a fine sieve over a bowl or wide mouth pitcher. Push solids through with a rubber spatula. Repeat with remaining rice/ water overnighted mixture. In a separate bowl, mix sweetened condensed milk, evaporated milk and the splash of vanilla extract. Stir into pasty rice mixture really well. Pour about 6 ounces of the rice milk mixture into a 14 oz. glass. Pour 6 oz. MAD TASTY over top. Give a stir with a fork until white foamy bubbles are created. Top off with chocolate syrup as desired!