Colorful Cocktails for Cinco de Mayo

Cinco de Mayo may only be officially celebrated in one state of Mexico – Puebla, to honor Mexican victory at the Battle of Puebla in 1862 – but Austinites are sure to extend the celebration across the border. The drink of choice is, of course, tequila, which has found its way into an endless list of colorful concoctions. Despite its origins in the 16th century, when Spanish conquistadors reinvented a fermented agave drink that had already existed in Mexico for thousands of years, there is no shortage of modern twists on tequila. Here are five recipes to brighten up your Cinco de Mayo celebration:

Rhubarb Margarita
Rhubarb is an unexpected nod to the flavors of spring. Recipe and photograph from Andrea’s Recipes.

1 stalk rhubarb, chopped
½ cup simple syrup*
6 oz white tequila
4 oz Grand Marnier
3 cups ice
mint leaves (optional)

Cook the chopped rhubarb and ½ cup of the simple syrup in a saucepan over low heat, until softened, above 5 minutes. Let cool. Combine the rhubarb mixture with the tequila, Grand Marnier, and ice in the blender until smooth. Divide into glasses and garnish with mint leaves.

Flor de Jalisco
This drink, created by Joaquin Simo of New York’s Death & Co., get a twist from the surprising addition of marmalade. Recipe and photograph from SLOSHED!

2 oz blanco tequila
¾ oz fresh lemon juice
½ oz agave nectar
1 tsp orange marmalade

Shake all ingredients well with ice, strain into a chilled cocktail galss, and garnish with an orange twist.

The following recipes were created by Cervantes Ramirez, Master Mixologist and General Manager of Little Branch in New York City’s West Village.

Black Mamba
2 oz Riazul Silver
¾ oz simple syrup*
¾ oz Fresh lime juice
3 blackberries

Muddle 3 blackberries, combine ingredients. Shake, served up.

Repo Twist
2 oz Riazul Reposado
¾ oz simple syrup*
¾ oz fresh lime juice
mint leaf
2 slices cucumber, peeled

Muddle together reposado, lime juice simple sugar, and fresh mint. Garnish with cucumber slices.

Diablito
2 oz Riazul Anejo
5 pieces of lime
¾ oz simple syrup*
2 slices cucumber, peeled
3 dashes hot sauce

Muddle in a shaker filled with cracked ice, shake eight times, and dump into a glass. Top off with 3 dashes of hot sauce.

*Simple Syrup
2 cups granulated sugar
1 cup water

Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves and mixture thickens, about 5 minutes. Let cool before use in cocktails.

 

 

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