Cinco de Mayo Cocktails

CINCO DE MAYO Cocktail Recipes

No Breaks By Matt Turner, Spirits Specialist, GA Ingredients: • ¾ oz St. George Green Chile Vodka • ¾ oz Palomo Espadin Mezcal • ¾ oz Lime Juice

• ¾ oz Massenez Mengue (Mango) Liqueur • ¼ oz Agave • Basil and lime, for garnish

Directions: 1. Combine all ingredients and shake with basil. 2. Strain on the rocks in a Collins glass. 3. Garnish with lime and basil.

Tres Amigos By Meghan Balser, Spirits Specialist, CA Ingredients: • 1½ oz Cimarron Reposado • ½ oz Misguided Victor Noirs Triple Sec • ½ oz Pajarote Dix • ¾ oz Fresh Lemon Juice • ½ oz Grapefruit Syrup Directions: 1. Add all ingredients to a cocktail shaker, add ice, and shake.

2. Strain into a chilled coupe glass. 3. Garnish with a marigold flower.

Batalla de Puebla By Damon Roseberry, Spirits Specialist, FL

Ingredients: • 1 oz Mezcal

• ½ oz G.E

Fosforo Tobala • ¾ oz Mirabeau Riviera Dry Rose Gin • ½ oz Jack Rudy Cocktail Co. Grenadine

Massenez Creme a la Fraise des Bois • 1 oz Lime Juice • Barspoon Amargo Vallet

Directions: 1. Combine all ingredients in a shaker tin. 2. Add ice, shake, and strain into a coupe. 3. Garnish with lime wheel and strawberry slice.

De la Bodega By Jacob Leyba, Spirits Specialist, IL Ingredients: • 1 oz Cazcanes No.7 Blanco • 1 oz Hidalgo Gobernador Oloroso Sherry • ½ oz Pajarote Tamarind

• ¾ oz Lime Juice • ½ oz Agave Syrup (2:1 agave nectar to water)

• Chili salt,

to rim glass (1:1 Tajin to salt)

Directions: 1. Add all ingredients to a shaker tin and shake with ice. 2. Strain into a chili salt-rimmed rocks glass over fresh ice. Cheers!

Café Con Coco By Alex Liew, Spirits Specialist, NY Ingredients: • 1½ oz Cimarron Reposado Tequila • ½ oz Nardini Mandorla • ½ oz Kalani Coconut Liqueur Directions: 1. Combine all ingredients and shake with ice. 2. Double strain into a coupe glass and garnish with 3 coffee beans. • 1 oz Espresso • ½ oz Coconut Water • 4 drops Saline Solution, or a pinch of salt

Abuelita By Katie Campbell, Spirits Specialist, WA

Ingredients: • 2 oz Elvelo

• ¾ oz Pajarote Ponche de Guava • ⅛ oz (barspoon) Vallet Amaro Angostura

Tequila Blanco • ¼ oz Greenbar Hibiscus • 1 oz Fresh Lime Juice

Directions: 1. Shake and strain into a rocks glass over fresh ice. 2. Garnish with fresh guava, lime wedge, and/or mint floret.

West Coast Batanga By Pablo Madrigal Valdes, Spirits Specialist, IL Ingredients: • 2 oz Cascahuin Blanco Tequila • ¼ oz Brovo Falernum • Greenbar Directions: 1. Salt the rim of a rocks glass and add Cascahuin Blanco and Brovo Falernum. 2. Fill the glass with ice and top with Greenbar Un-Rum & Cola. 3. Cut a coin out of a lime, squeeze the juice into the glass and add the coin as well. 4. Mix gently to incorporate (use a knife if you want to keep it traditional). Inspired by Batanga that has seen a bit of a renaissance in 2024. Traditionally made with tequila, Coca Cola and a squeeze of lime. The creator Don Javier, famously stirs the cocktail with the knife he uses to cut the lime. In this version we are using a clean and crisp tequila blanco with a touch of Falernum for a summery/ tropical note. The Un Rum & Cola acts like a craft cola with lots of character that compliments the tequila. The citrus in the lime binds everything together. West Coast producers, Brovo and Greenbar, used in celebration of the real significance of Cinco de Mayo – an American celebration of Hispanic heritage originating in California. Un-Rum & Cola, to top • Salt, to rim glass • Lime, for garnish

The Chupacolada By Jayce McConnell, Spirits Specialist, SC Ingredients: • 1 oz Peloton de la Muerte Mezcal • 1 oz Ten To One Dark Rum • 1 oz Lime Juice • ¾ oz Coco Lopez • ½ oz Amaro Nardini Directions: 1. Shake all ingredients with ice until very cold, trying to break up the ice as much as possible. 2. Empty contents without straining into rocks glass. 3. Garnish with grated cinnamon.

Pebble Beach By Trey Ledbetter, Spirits Specialist, GA Ingredients: • 1 oz Cimarron Blanco • ½ oz St. George Green Chile • ½ oz Gabriel • ½ oz Lime • ¼ oz Simple Syrup • Optional Chili Directions: 1. Combine ingredients into cocktail shaker and shake for 5 seconds. 2. Strain into a rocks glass with ice. 3. Garnish with lime wheel or melon and Tajin. Boudier Green Melon Liqueur

salt, to rim glass (1:1 Tajin to salt)

Drinko de Mayo By Troy Bayless, Spirits Specialist, CA

Ingredients: • 1 oz Espina Negra • 1 oz Nardini Amaro

• 1 oz Strawberry shrub • ½ Lemon

Directions: 1. Shake and single-strain into your favorite glass. 2. Add fresh rocks. 3. Garnish with orange half moon.

Mexican Iced Tea By Bastian Vergara, Spirits Specialist, NY Ingredients: • ½ oz Cimarron Tequila • ½ oz Palomo Mezcal • ½ oz La Escondida Sotol • ½ oz Paranubes Rum • ½ oz Pajarote Tamarindo • ¾ oz Casa D’Aristi Narano • ¾ oz Lime Juice • Agave, to top Directions: 1. Combine all ingredients in a shaker and add ice. 2. Shake and strain into a rocks glass with ice. 3. Garnish with a lime wheel or wedge.