Today is Quatro de Mayo.
That statement may mean nothing to you but it means a whole lot to us. It means we’re just one day away from Cinco de Mayo (or Drinko de Mayo as we like to say), a beautiful day that starts with margaritas and ends with tequila. But let’s switch things up this year. Put down the margarita mix and make our top three favorite Mexican cocktails (via SimpleMost). Try one, or try all three, it’s a holiday after all.
Paloma
This summery cocktail is that perfect blend of refreshing and tart, all while keeping the Cinco de Mayo tequila spirit.
Ingredients:
- 2 oz. blanco tequila
- 1 oz. fresh grapefruit juice
- 3/4 oz. fresh lime juice
- 1/2 oz. simple syrup
- 1 oz. chilled club soda
- Kosher salt (optional)
- Ice
- 1 lime wedge for garnish
Directions:
Moisten the outer rim of a highball glass with a lime wedge and coat lightly with salt. Fill the glass with ice. Fill a cocktail shaker with ice, then add the tequila, grapefruit and lime juices and simple syrup; shake well. Strain into the glass, stir in the club soda and garnish with a lime wedge.
Michelada
Cinco de Mayo drinks are all about having a little kick. With dashes of chipotle pepper sauce and Worcestershire sauce, this cocktail is sure to pack a little heat.
Ingredients:
- 1 bottle (12 oz.) chilled dark Mexican beer, such as Negra Modelo
- Clamato (or tomato juice)
- 3/4 oz. fresh lime juice
- 1/4 oz. fresh orange juice
- 2 or 3 dashes of chipotle pepper sauce
- 2 dashes of Maggi Seasoning Sauce or Worcestershire sauce
- 1 lime wedge
- Kosher salt
- Ice
Directions:
Moisten half of the outer rim of a pint glass with the lime wedge and coat lightly with salt. Fill the glass with ice. Add the beer, lime juice, orange juice, chipotle sauce and Maggi Seasoning and stir.
Red Sangrita
All power to you if you can get through this one. Part Bloody Mary, part everything delicious and everything that packs a punch. Cheers.
Ingredients:
- 9 oz. blanco tequila
- 15 oz. tomato juice
- 1 1/2 tsp freshly ground pepper
- 1 tsp salt
- 1/2 jalapeño (with seeds for a spicier drink)
- 3 oz. fresh grapefruit juice
- 2 oz. hot sauce
- 7 oz. fresh orange juice
- 1 1/4 oz. fresh lime juice
Directions:
In a large container, combine all of the ingredients except the tequila and stir until the salt is dissolved. Let stand for 15 minutes (30 minutes for a spicier drink). Discard the jalapeño and refrigerate the sangrita until chilled (about 2 hours). Stir well and pour into rocks glasses. Serve with shots of tequila alongside.