Posted on May 01, 2016
Cinco de Mayo cocktails are the best way to enjoy this early spring holiday. Cinco de Mayo is right around the corner, but there is still time to stock up on ingredients to create these delicious Cinco de Mayo cocktails.
2 oz. blanco tequila
1 oz. grapefruit juice, freshly squeezed as possible
¾ oz. lime juice, freshly squeezed
½ oz. simple syrup
1 oz. club soda, chilled
2 lime wedges, one to be used for garnish
Kosher salt, for the rim
1.Moisten the rim of a highball glass with a lime wedge and dip it in salt, poured out onto a plate.
2.Fill the glass with ice, and fill a cocktail shaker with ice.
3.Add the tequila, grapefruit and lime juices, and simple syrup, and shake well.
4.Strain the mixture into a glass and stir in the club soda.
5.Garnish with a lime wedge.
Cilantro Vodka Cooler
½ cup chopped cucumber
5 cilantro leaves
2 oz. vodka
¾ oz. lime juice, fresh squeezed
¾ oz. simple syrup
1 oz. club soda, chilled
1.Muddle cucumber and cilantro leaves in a cocktail shaker.
2.Add the ice, vodka, lime juice, and simple syrup, and shake well.
3.Strain the mixture into an empty glass, and pour back into the shaker. Clean the strainer, and strain again into an ice-filled glass.
4.Stir in the club soda and garnish with a sprig of cilantro, if you would like.
9 oz. blanco tequila
15 oz. tomato juice
1 ½ tsp freshly ground pepper
1 tsp salt
½ jalapeno (remove seeds unless you want a spicier drink)
3 oz. grapefruit, freshly squeezed if possible
2 oz. hot sauce
7 oz. orange juice, freshly squeezed
1 ¼ oz. lime juice, freshly squeezed
1.In a large pitcher, combine all of the ingredients except the tequila.
2.Stir until the salt is dissolved.
3.Let the mixture stand for 15 minutes, or 30 minutes to get a spicier drink.
4.Toss out the jalapeno and refrigerate the sangarita until it is completely chilled - about 2 hours.
5.Stir well and serve in rocks glasses with a shot of tequila on the side.
½ large seedless cucumber, thinly sliced - plus 8 additional slices for garnish
½ medium jalapeno, sliced very thinly
½ cup cilantro, plus a little extra for garnish
18 oz. silver tequila
8 oz. lime juice, freshly squeezed
6 oz. light agave nectar
1 lime wedge
¼ cup kosher salt mixed with 1 tsp lime zest
1.In a large pitcher, muddle the sliced half a cucumber with the jalapeno and half of the cilantro (¼ cup).
2.Add the tequila, lime juice, and agave, and stir well.
3.Refrigerate until completely chilled, or approximately one hour.
4.When serving, moisten the rim of rocks glasses with a lime wedge and coat the rim in salt.
5.Fill a cocktail shaker with ice and prepare drinks in individual batches, straining the mixture and replacing the ice each time.
6.Garnish with cucumber and cilantro.