While many of our readers like drinking tequila all year round, Cinco de Mayo is the perfect excuse to mix up a round of Classic Margaritas with other non-traditional, south-of-the-border-inspired cocktails. So celebrate Cinco de Mayo with METRO while following these cocktail recipes, and then invite some friends over for a party. ¡Salud!
Spicy Rosa Picante
2 oz Patrón Silver
.5 oz Patrón Citrónge Lime
1 oz Fresh Lime Juice
.5 oz Ginger Syrup
+ Barspoon Jalapeño Oil
+ Dash rosewater
+ Rose petal sea salt
Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
Spicy Grand Margarita
Contributed by Grand Marnier
Red pepper and chile pepper powder make this Margarita almost too hot to handle.
.5 oz Simple syrup or agave nectar
.25 tsp Red pepper flakes
1 pinch Chipotle chile powder
1.75 oz Reposado tequila
.5 oz Grand Marnier
.75 oz Fresh lime juice
Garnish: 1 Jalapeño or red chile pepper
Coat the rim of a rocks glass with salt, fill with ice and set aside.
In a shaker, muddle the agave nectar or simple syrup, red pepper flakes and chile powder.
Add the remaining ingredients, fill with ice and shake vigorously.
Strain through a tea strainer into the prepared glass.
Garnish with a jalapeño or red chile pepper.
Cabo Jalapeño Margarita
This jalapeno margarita recipe was developed as part of our partnership with Cabo Wabo Tequila. It’s a fiery twist on the classic margarita that features Cabo Blanco tequila infused with fresh jalapeno peppers. Brown sugar simple syrup is added for a sweet richness that perfectly balances the citrus notes in this refreshing summer drink.
1/2 cup fresh squeezed lime juice
1/2 cup jalapeno-infused Cabo Blanco
1/4 cup brown sugar simple syrup*
1/4 cup orange brandy liqueur
The infused tequila is made by placing slices of fresh jalapeno pepper inside a bottle of Cabo Blanco tequila. Let rest 24-48 hours before using.
Combine all ingredients and pour over ice in a frosty mug rimmed with salt and sugar. Float a small amount of simple syrup on the surface of the drink before serving.
For an even THICKER CUT margarita, use 1/4 cup jalapeno-infused Cabo Blanco and 1/4 cup Cabo Reposado. The barrel aged flavor of the Cabo Reposado will add complexity and a nice depth of flavor to the drink.
*Brown sugar simple syrup is made by combining equal parts light brown sugar and water in a sauce pan. Stirring constantly, slowly warm the mixture just until the sugar has fully dissolved. Remove from heat and allow to cool before using.
Cinco de Laphroaig®
Ditch the tequila, leave the margaritas at home and reach for a tasty, easy-to-make libation that’s smoky, sweet and refreshing this Cinco de Mayo.
1.5 parts Laphroaig® 10 Year Old
Pour the Laphroaig® 10 Year Old into a Collins glass with ice. Top with Mexican Cola and garnish with a wedge of lime.
Why it works:
The smokiness of the whisky is complemented by the sweet flavors in the Mexican Cola. Caramel, cane sugar and the citrus aspects of the cola work alongside the brininess and the underlying tones of the whisky, helping to turn the smokiness of the whisky into a supporting partner instead of dominating the glass.
The Resting Garden Margarita
1.75 oz Patrón Reposado
5 oz Patrón Citrónge Mango
1 oz Fresh Lemon Juice
.75 oz Agave Syrup
6 Sage Leaves, (2 for garnish)
+ Pinch of Salt
Combine all ingredients in a cocktail shaker and shake with ice to chill. Holding a fine mesh strainer in one hand, “double strain” the drink by pouring the drink through it into an ice-filled old fashioned glass. Garnish with two sage leaves and a grilled mango slice.
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