Pour, shake, sip and party! Here are five of the tastiest cocktail recipes perfect for your Cinco de Mayo fiesta. And we're not just talking margaritas.
Cinco de Mayo Sunrise
1 ½-inch slice jalapeño pepper, with seeds
1 oz. fresh lime juice
1/2 oz. (1 Tbsp.) Agave In The Raw®
1 ½ oz. silver tequila (100 percent blue agave)
4 oz. fresh orange juice
1/2 blood orange slice, for garnish
¼-inch jalapeno slices, for garnish
1 oz. grenadine
In cocktail shaker or glass, muddle the jalapeno and lime. Add the agave, tequila, and orange juice. Fill the shaker with ice cubes and shake just to chill. Pour the grenadine into the bottom of a tall glass. Fill glass 3/4 with ice cubes. Gently strain the shaker ingredients into the glass. Garnish with the blood orange and jalapeño slice.
Prickly Pear Moscow Mule
2 oz lime juice
2 oz Mezcal (Tequila's cousin)
6 oz ginger beer
1 oz. prickly pear syrup
Lime, for rimming the glass
Salt, for rimming the glass
Jalapeño slices (seeded), for garnish
Sprinkle salt on a plate and set aside. Run a cut lime along the rim of the glasess. Dip the rim in the salt covered plate. Set the glasses aside. Muddle the lime juice and jalapeño at the bottom of a shaker until well combined. Add the Mezcal, a few cubes of ice and the prickly pear syrup. Shake vigorously until well combined. Pour the mixture evenly into the two glasses. Pour the ginger beer into the glasses until the drink reaches the top of the glass. Stir. Garnish the drink with a few jalapeño slices for added bite.
Blueberry Basil Margaritas
1 can (12 ounces) frozen limeade concentrate (+2.5 cans of water)
1 cup blueberries, rinsed
1/4 cup sugar
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)
lime for garnish
Place rinsed blueberries in bowl and top with sugar. Use potato masher or muddler to mash the berries with the sugar until well mashed. Pour blueberry mixture into the pitcher or strain if you don't like a lot of fruit bits in your drinks. Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water. Add 16-20 ounces or 2 1/4 cups cans of tequila. Crumple the basil a little in your hands or muddle it a bit and add it to the pitcher, too. Place the pitcher, covered, in the fridge for at least 2 hours. Serve in glasses garnished with lime and basil if desired.
1 cup of fresh raspberries
4 bottles of corona (12oz) beer, chilled
1 container frozen raspberry lemonade concentrate, thawed
1/2 cup tequila or vodka
lemon slices, to garnish
Raspberries to garnish
In a large container stir together the fresh raspberries, Corona, raspberry lemonade concentrate and choice of liquor. Serve over ice. Garnish with raspberries and lemons.
1 750 ml bottle dry white wine
1 1/2 cup tequila
1 cup triple sec
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1 orange, sliced
2 limes, sliced
A few stems of cilantro
In a large pitcher combine the white wine, tequila, triple sec, orange juice and lime uice. Add the orange slices and lime slices, and the cilantro.
Chill for at least 2 hours. Serve over ice. Salt the rims of the glasses.
Note: The longer the sangria sits with the cilantro, the stronger the flavor will be. If desired, you can add the cilantro right before serving.