Cinco de Drinko…we mean Mayo… is here and we’ve rounded up the yummiest margaritas, Palomas, Micheladas and more for your upcoming fiesta!
Mi CAMPO CAZUELA
1½ oz Tequila Mi CAMPO Blanco
½ oz Chile Liqueur
½ oz Fresh Lemon Juice
2 dashes Orange Bitters
3 oz Grapefruit Soda
Measure and pour Tequila Mi CAMPO Blanco, Chile liqueur, lemon juice and bitters over ice, then stir. Top with grapefruit soda, then garnish with speared grapefruit, lime and orange wheels.
Mai Tai Island Margarita
3-1/2 oz. Mr & Mrs T® Mai Tai Mix
1-1/2 oz. Mr & Mrs T® Margarita Mix
1 oz. rum
1/2 oz. gold tequila
Optional: Pineapple wedge, lime slice, and tropical flower for garnish
Fill a cocktail shaker half full with ice. Add 3-1/2 oz. of Mr & Mrs T Mai Tai Mix, 1-1/2 oz. of Mr & Mrs T Margarita Mix, 1 oz. of rum, and 1/2 oz. of gold tequila. Shake to chill. Rim margarita glass with cocktail salt, and fill with ice. Strain cocktail over ice, and garnish with a pineapple wedge, lime slice, and flower, as desired.
1 oz. Casamigos Blanco Tequila
1 oz. Campari
1 oz. Italian Sweet Vermouth
Casamigos Mezcal Rinse
1 Large Orange Peel
Combine all ingredients into a glass mixer. Add ice and stir quickly for 30–40 seconds. Strain into a rocks glass that has been rinsed with mezcal and add one large block of ice. Garnish with a large orange peel.
The La Pinta Cinco de Drinko
1 oz La Pinta Pomegranate Liqueur
1 oz lime
.75 oz agave
Shake and strain over ice.
Spicy Cucumber Crush
3 oz Cucumber Lime Hard Frescos
2 oz Vodka
1 oz Lime
0.5 oz Simple Syrup
Serve on the rocks
1/4 cup Tequila
1/4 cup lime flavored RUNA
1/4 cup orange juice
Optional: salt & lime to garnish
2 oz Casa Noble Reposado Tequila
2 thin slices jalapeño
1 Tbsp sliced ginger
1 oz lemon juice
0.75 oz simple syrup
Ginger ale or ginger beer
Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lemon wedge.
2 slices jalapeno, divided
2 oz. mezcal
¾ fresh lime juice
¾ oz triple sec
1 tsp. Agave In The Raw®
BON & VIV Spiked Seltzer Clementine Hibiscus Paloma
1 can BON & VIV Spiked Seltzer Clementine Hibiscus
1 oz tequila
½ oz lime juice
1 oz grapefruit juice
1 oz hibiscus iced tea
½ oz agave nectar
(clementine peel, lime and salt for garnish)
Using a slice of lime to help the salt adhere, salt half the rim of a large stemless wine glass. Place tequila, grapefruit juice, hibiscus tea, lime juice, and agave in a shaker filled with ice. Shake vigorously for 15 seconds, and strain over a large ice cube in the salt-rimmed glass. Fill remaining glass with Clementine Hibiscus BON & VIV Spiked Seltzer, and garnish with a twisted Clementine peel.
Green Tea Ginsenger Cocktail from Mission Chinese
.75oz Dry Vermouth
.75oz Lemon Juice
.75oz Ginseng Syrup
2oz AriZona Green Tea
Combine all in a tin, dry shake. Pour over crushed ice in a Collins glass. Top glass with ice, mint sprig, dragonfruit powder.
Guadalajara Fizz Modified by Emily Arden Wells of Gastronomista
2 oz Volcan de mi Tierra Cristalino Tequila
½ oz Crème de Cacao White
½ oz Triple Sec
¾ oz Fresh Lemon Juice
½ oz Simple Syrup
4-5 Dashes Grapefruit Bitters
1 oz Soda Water
Dry shake tequila, triple sec, crème de cacao lemon juice, simple syrup and bitters for 1-2 minutes. Open the tin and add a large cube of ice, and shake again for 1-2 minutes. Strain into a Collins glass and top with soda water. Express a grapefruit peel on top of the drink, and garnish.
AVIÓN ROSÉ MARG
1 1/2 Parts Avión Silver
1/2 Part Fresh Lemon
1/2 Part Fresh Lime
1/2 Part Agave Nectar
Combine all ingredients, shake vigorously, and strain in Collins glass with crushed ice. Top off with rosé.
Corralejo Tequila Tropical
2 ounces Corralejo Añejo
1 ounce pineapple juice
1 ounce lime juice
½ ounce simple syrup
5 dashes aromatic bitters
Add all ingredients except the bitters into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over crushed ice. Top with aromatic bitters. Garnish & Enjoy!
Papi Fuego from the W Hotel in Scottsdale
1 – Mini Chili Pepper (green or red, for garnish)
Orange Zest (grated on a microplane)
1 oz. – Mezcal (like Montelobos)
1.5 oz. – Silver Tequila (like Milagro Silver)
1.5 oz. – Fresh Lime Juice
1.5 oz. – Pomegranate Juice
1.5 oz. – Agave Nectar
Rinse rocks glass with a coating of Mezcal. In a shaker, add grated orange zest, tequila, lime juice, pomegranate juice, and agave nectar. Shake.Strain into mezcal-rinsed rocks glass over ice. Serve.
Orange Mango Sunrise
1 lime wedge
1 oz tequila
1 oz triple sec
Sparkling Ice Orange Mango
1 orange slice
In a cocktail shaker, muddle orange and lime slice. Add tequila, triple sec, and ice and shake. Pour into a margarita glass and top with Sparkling Ice Orange Mango. Garnish with an orange slice and serve.
The Night Market from The Crown
1 spanked shiso
1 serrano pepper, muddled
.75 oz pineapple syrup
.75 oz yuzu juice
2 0z tequila
Add shiso and muddled serrano pepper to shaker. Then add pineapple syrup, yuzu juice, and tequila. Shake and strain into glass over ice. Garnish with a sliced pineapple and cherries.
Cuervo Frosé Margarita Courtesy of Jose Cuervo Margarita
6oz Jose Cuervo Golden Rosé Margarita
1oz Lime Juice
Blend Jose Cuervo Golden Rosé Margarita and lime juice with ice.
Royal Peach Fizz
0.5 oz Crown Royal Peach
0.5 oz Orange Juice
4.0 oz Champagne
1 Mint Sprig
Add Crown Royal Peach and orange juice to a stemless champagne glass. Top with champagne. Garnish with a mint sprig.
Skinny Smoked Jalapeño Margarita
2 tbsp smoked salt, for the rim
4fl oz (120ml) silver tequila
2 tsp agave syrup
Juice of 2 large limes, plus an additional lime (cut into wedges) for garnish
12fl oz (350ml) lime-flavored sparkling water
Set the smoker to 250°F (120°C). Place the whole jalapeño on the grate and smoke for 1 hour. (You can smoke many jalapeños at once while smoking other dishes to be used for a variety of recipes.) Once cooled, deseed and finely chop the jalapeño. Spread the salt in a shallow bowl. In a cocktail shaker with strainer, combine the jalapeño, tequila, agave syrup, lime juice, and some ice. Shake profusely to help dissolve the agave syrup and disperse the smoky flavor. Use a wet paper towel to wet the rim of the glass, and then dip the glass into salt. Pour the margarita through the strainer evenly into two glasses filled with ice. Add lime-flavored sparkling water until they are filled to the top. Serve garnished with a lime wedge.
TEQUILA HERRADURA 19° NORTH
2 parts Herradura Reposado
1 part fresh squeezed lime juice
½ – ¾ part agave nectar (to taste)
1 tablespoons of sriracha sauce
½ part of pineapple juice
Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over fresh ice. Garnish with a lime wedge.
Jalapeño Fennel Margarita: By Oxomoco, Brooklyn
Don Ciccio & Figli Finocchietto
Devil’s Detox from the Roof at Park South
1 1/2 oz Hibiscus-Infused Pueblo Viejo Tequila
1/2 oz Aperol
1/4 oz Cassis
1/2 oz Ghost citrus
1/2 oz Simple syrup
1/4 oz strawberry syrup
3.5 oz water
and garnished with lime slices
12 oz. light beer
6 oz. Clamato® Original
3 teaspoons chamoy (liquid)
2 oz. pineapple juice
Pineapple slice for garnish
Run lime across rim of mug. Dip mug in Tajín to coat evenly. Add ice. Add pineapple juice. Fill with Clamato and beer. Garnish with pineapple slice and drizzle chamoy sauce on top.
Barely Disfigured from Dirty Old Man
El Silencio Mezcal
El Jimador Tequila
Red chili pepper infused Aperol
Mr. Agave & Ms. Tuna Created by Alex Valencia of La Contenta, NY
2 parts Tres Agaves Organic Blanco Tequila
6 drops of the tequila-infused with Habanero
¾ parts Lime Juice
½ part Prickly Pear Puree (such as boiron)
¾ parts Tres Agaves Agave Syrup
Add all ingredients in the shaker; add ice, shake and strain in coupe or martini glass.
The Margarita Tower at Toro Loco NYC
2oz Patrón Silver
.25oz Patrón Orange Liqueur
1oz Fresh Squeezed Prickly Pear Juice
.75oz Fresh Squeezed Yuzu Juice
.5oz Vanilla Syrup
The Classic Estrella Michelada Recipe
4 Dashes Maggi
¼ Teaspoon Worcestershire
¼ teaspoon Tabasco
¾ ounce Squeezed Lime Juice
1 ounce Clamato
Use lime juice to rim the lip of the glass with a Tajin and Salt mixture. Pour into the glass the Maggi, Worcestershire, Tabasco, lime juice, and Clamato ingredients and stir. Fill ½ of the glass with ice then the remainder of the glass with Estrella Jalisco. Mix the Michelada mixture and garnish with a lime wedge.
1 part Altos Plata
1 part Mezcal
1/2 Part Lillet blanc
2 parts Pineapple puree
1 barspoon Agave syrup
1 barspoon Lime Juice
Add all ingredients to a shaker with ice. Double strain into a chilled cocktail glass. Garnish with pineapple leaves.
Hennessy V.S.O.P PRIVILÈGE JALAPEÑIA
1 ½ oz Hennessy V.S.O.P Privilѐge Cognac
3 oz Pineapple Juice
Garnish: Pineapple Wedge & Basil Leaf
Glass: Rocks Glass
Shake all ingredients in a shaker and serve over ice with a Basil Leaf garnish.
Bai Watermelon Margarita
4 cups Bai Kula Watermelon
1 cup Fresh watermelon, cubed
1 cup Lime juice
2 cups Triple sec
2 cups Tequila
Muddle cubes of watermelon and mint. Strain into a pitcher. Add lime juice, triple sec, tequila and Bai Kula Watermelon. Pour over ice and garnish with a watermelon wedge.
Naked & Famous from Dream Nashville
Milagro Reposado Tequila
Borracho Amigo from Skylark NYC
Tanteo Jalapeño Tequila
Del Maguey Vida Mezcal
Grilled Pineapple Chunks & Jalapeño
Basil ‘Rita from STK NYC
Maestro Dobel Blanco
Fresh Lime Juice
2 parts Hornitos® Plata Tequila
½ part lime juice
¾ part simple syrup
1 slice jalapeno
Muddle jalapeño in a glass, combine remainder of ingredients in a shaker with ice, shake vigorously and strain into the glass over fresh ice.
Brockmans Gin London Margarita Created by Bartender Ashley Reilmann, Nitehawk Prospect Park (Brooklyn)
1 ½ oz Brockmans Gin
4 dashes cardamom bitters
Pinch of salt
¼ oz triple sec
1 oz lime/ginger cordial*
Garam Masala Salt*
Add all ingredients except the garam masala salt to a shaker. Shake vigorously until you start to hear the ice shatter in the shaker. Fine strain into a chilled coupe rimmed with garam masala salt.
*To make the lime/ginger cordial:
½ cup lime juice (roughly 5 limes)
Lime zest from those limes
½ white sugar
5 slices of fresh ginger
Add all ingredients to a pot over medium heat and bring to boil. Lower heat to simmer and simmer for 20 minutes. Strain and let cool.
*To make the Garam Masala salt:
Equal parts salt and garam masala seasoning
Passion Pineapple Snowcone
1 Pineapple Wedge
3 Sprigs of Cilantro
¾ oz Simple Syrup
2 dashes Chili Bitters
1 ½ oz Mezcal
2 oz Pure Leaf Tea House Collection Passionfruit & Pineapple Organic Hibiscus Tea
Muddle together the pineapple, cilantro, simple syrup, and chili bitters in a tall cocktail shaker. Add the mezcal, tea, and ice and shake well. Strain over shaved ice (ice pulverized in a strong blender or food processor) and serve snow cone style in a rocks glass. Garnished with cilantro. (If you do not have shaved ice, you can serve on the rocks. Garnish with a Tanjin crusted rim)
4 oz Lime-A-Rita
0.75 oz Mezcal
0.75 oz Pomegranate Juice
3 Dashes Bitters
2 Slices of Fresno Chilies
0.5 oz Simple Syrup (Optional)
Combine Mezcal, chilies, bitters, pomegranate juice and optional simple syrup. Shake and strain over ice. Top with Lime-A-Rita. Garnish with lime wheel and red chili.
4 oz. grapefruitbubly
1 oz. Tequila
½ oz. Orange Liqueur
Splash grapefruit juice
Juice of 2 lime wedges
Salt rim of rocks glass and fill with ice. Squeeze and drop lime wedges into a mixing tin. Add ice, tequila, orange liqueur, and grapefruit juice. Shake until frosted. Strain into salted rocks glass filled with ice. Top with grapefruitbubly. Stir and garnish with a lime wheel.
Ginger Mint Margarita
1 oz. Cointreau
2 oz. Blanco Tequila
.75 oz. Fresh Lime Juice
2 slices Fresh Ginger Root
5 Mint leaves
Muddle the ginger and mint in the bottom of a shaker. Add the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.
Classic 7Up Margarita
2 oz. tequila
1/2 oz. simple syrup
1/2 oz. orange liqueur
1 oz. lime juice
1/2 cup 7UP®
Salt and lime, for garnish
In a cocktail shaker, combine all ingredients. Shake vigorously and pour over ice. Garnish with salt rim and lime slice.Please drink responsibly.
2 oz Paquera Espadin
1 oz Fresh Pink Grapefruit Juice
¾ oz Fresh Lime
½ oz Aperol
Margarita Al Pastor Created by Mica Rousseau of Mexico City
1 1/2 oz Tequila Don Julio Blanco
2/3 oz Orange Liqueur
2/3 oz Fresh Lemon Juice
2 oz Cooked Pineapple Juice
5 sprigs Cilantro
Combine Tequila Don Julio Blanco, orange liqueur, fresh lemon juice, and cooked pineapple juice into a cocktail shaker with ice. Shake well. Strain contents into a double old-fashioned glass with hibiscus salt rim over fresh ice. Garnish with cilantro.
*Hibiscus Salt: 2 parts dried Hibiscus flowers, 1 part fine salt, 1 part white sugar, 1/2 part confectioner’s sugar
The Matcha Margarita
1 oz Cointreau
2 oz Blanco Tequila
0.75 oz Fresh Lime Juice
0.5 bar spoon Matcha Green Tea Powder
Combine Cointreau, Blanco Tequila, Fresh Lime Juice, Matcha Green Powder, and ice into cocktail shaker. Shake and strain over ice into rocks glass. Garnish with a Lime Wheel.
BACARDÍ Lime Shot with Beer
12 parts Beer
1 part BACARDÍ Lime
Pour beer in a glass. Pour BACARDÍ Lime flavored rum in a shot glass then pour into the beer.