For our fans celebrating Cinco de Mayo (or any occasion!) with cocktails at home – this post is for you. We’ve rounded up the most colorful, delicious, and anything-but-ordinary drinks to help you celebrate. So grab your shaker, muddler (and your sharp knife and salt!) and get to it! Enjoy!
The Paloma may be a lesser known tequila cocktail than the margarita, but trust us – it’s a must-try. Refreshing, fizzy, and surprisingly smooth, the Paloma will become a new favorite for any tequila fan!
2 ounces mezcal
2 ounces grapefruit juice
½ ounce fresh lime juice
2 to 3 ounces club soda
Lime twist, for garnish
Wet the rim of a highball glass with a lime edge and rim with sale. Fill the glass with ice cubes and add the mezcal, grapefruit juice and lime juice. Stir to combine the ingredients then top with club soda. Garnish with a lime twist and serve.
Recipe from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail.
Jalapeño Avocado Margarita
It’s easy to equate avocados with guacamole, but the fruit (yes, avocado is a fruit) perfectly lends itself to a spicy take on the classic margarita. This guaca-marg hybrid is proof that avocados aren’t just for chip-dipping and taco-topping. By muddling fresh avocado before shaking the cocktail over ice, you create a smooth, creamy base that can be spiked with punchy tequila, tart lime juice and spicy jalapeños. You may want some tortilla chips to snack on with this drink.
1 slice extra-ripe avocado, about ½ inch thick
1 slice fresh jalapeño, plus 1 slice for garnish, seeds removed
1 cilantro sprig, plus 1 sprig for garnish
2¼ ounces blanco tequila
1 ounce Cointreau
1 ounce fresh lime juice
In a cocktail shaker, muddle the avocado, jalapeño and cilantro until the avocado is thoroughly mashed. Add the tequila, Cointreau and lime juice. Add ice, cap and shake vigorously for 20 seconds. Using a fine-mesh strainer, strain into a rocks glass filled with ice. Garnish with the remaining cilantro and jalapeño and serve.
Recipe from Host by Eric Prum and Josh Williams. Copyright © 2016 by W&P Design. Published by Dovetail.
Roasted Beet Margarita
This colorful spin on a classic margarita comes from our local favorite lunch spot, Ciudad. The bright pink color is show-stopping, and the flavor strikes a perfect balance of salt, acid, and earthy sweetness from the roasted beets.
1 1/2 ounce Reposado Tequila
3/4 ounce triple sec
1 ounce fresh lime juice
1/2 ounce simple syrup
1 bar spoon of roasted beet puree
Add all ingredients to a cocktail shaker with ice. Shake & strain into a 12 ounce glass of ice with a salted rim. Add straws and a squeeze of lime.
To make the beet puree, cook red beets over a charcoal fire until cooked through. Cool beets and peel outer, charred layer. Beets can also be oven roasted at 375 degrees for 45-60 minutes until tender. Puree beets in a blender with a touch of lime juice to taste.
Recipe courtesy Jonathan Fleming of Ciudad Seattle.
Spicy Grapefruit Jalapeño “Margarita” Mocktail
This refreshing mocktail is made with fresh squeezed grapefruit juice and jalapeño for some serious heat!
8 ounces fresh squeezed grapefruit juice
1 jalapeño sliced, seeds removed
1 lime, zested
1 Tbsp. Himalayan salt
Club soda to taste
Run a slice of lime around the edge of a glass and dip into Lime Salt to rim the glass. Add half of the grapefruit juice and half the jalapeno slices to the glass and muddle together, really breaking up the Jalapeño to release the flavor. Add a generous portion of ice cubes and the rest of the grapefruit juice. Top with club soda and lime juice to taste, and garnish with more jalapeño.
To make the lime salt, combine the zest of 1 lime with 1 Tbsp Himalayan salt and grind with a mortar and pestle.
Recipe courtesy Ashley Cuoco.