10 Cinco De Mayo Cocktails to Make at Home

Tuesday 5th May marks Cinco de Mayo, an annual Mexican celebration which commemorates the country’s decisive victory at the Battle of Puebla in 1862. For most, it is an excuse to make merry and toast a margarita to Mexican culture. 

Spring Cocktails to Make at Home

Whilst lockdown restrictions remain in place, delight in a Mexican-inspired fiesta at home and celebrate with these delicious Cinco de Mayo-style cocktails.

Cinco De Mayo Cocktails to Make at Home

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• The Perfect Patrón Margarita

  Ingredients 

  • 35ml Patrón Reposado tequila
  • 15ml Patrón Citrónge Orange liqueur
  • 20ml Lime juice

  Method

  Chill a coupe glass. Garnish class with lime wedge and ½ salt rim. Add all ingredients and ice to a shaker. Shake and strain into a glass.

  Recipe courtesy of Patrón, amazon.co.uk

• El Rayo Tequila & Tonic

  Ingredients

  • 40ml El Rayo Tequila
  • Tonic Water
  • Grapefruit slice
  • Ice

  Method

  Fill a highball glass with ice and add the El Rayo tequila. Top with tonic water and garnish with a slice of fresh grapefruit.

  Recipe courtesy of El Rayo, elrayotequila.com

• The Original Margarita Recipe

  Ingredients

  • 30ml Cointreau
  • 50ml Blanco Tequila
  • 20ml Fresh Lime Juice

  Method

  Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled old fashioned glass, then garnish with a lime slice and salt rim.

  Recipe courtesy of Cointreau, cointreau.com

   

• Hacha Mexican Highball by Deano Moncrieffe, founder of Hacha, London

  Ingredients

  • 40ml Blanco or Reposado Tequila
  • 10ml Mezcal (optional to float on the top)
  • 10ml freshly squeezed lime
  • Top up with homemade Tepache

  Method

  Fill a highball glass with cubed ice and add ingredients in the order above. Stir well and serve.

  To make the Tepache

  • Take a medium-sized pineapple,  peel the skin & then cut into cubes.
  • Place the skin in a large container skin side down and add a small handful of the cubes. Cover the skin and cubes with brown sugar (approx half a bag of sugar).
  • Add two large handfuls of cloves, a large piece of peeled ginger and 2 cinnamon sticks.
  • Add two litres of water.
  • Cover the container with a lid and leave a little gap to allow a small amount of airflow. Leave for a minimum of 24 hours (48 hours for best results) – waiting until you see some small foam on top of the liquid – this signals the fermentation process.
  • Strain and discard the skins and debris and decant into a two-litre jug and keep in the fridge.
  • The Tepache can last for at least two-three weeks if kept in the fridge and makes a refreshing non-alcoholic drink, very traditional for Mexico.

  Recipe courtesy of Hacha, hachabar.com

   

• Grapefruit Paloma

  Ingredients

  • 60ml Tequila Blanco
  • 30ml grapefruit juice
  • 15ml freshly squeezed lime juice
  • Merchant’s Heart Tonic Water
  • Grapefruit zest

  Mix the tequila, grapefruit and lime juice together. Top with Merchant’s Heart Tonic Water, then garnish with the grapefruit zest.

  Recipe courtesy of Merchant’s Heart, merchantsheart.co.uk

• Wipil Margarita

  • 40ml of Patron Tequila Reposado
  • 20ml of floral syrup (such as Italicus Rosolio di Bergamotto)
  • 20ml of Lime Juice
  • 5 fresh basil leaves
  • a dash of egg white

  Method

  Add all ingredients into a shaker with no ice, then run it through a dry shake to allow all ingredients to initially blend together. Open the shaker and ice cubes, hard shake for 15 seconds and double strain into a Margarita style coupette (no salted rim required). Garnish with a fresh basil leaf.

  Recipe courtesy of Ella Canta, ellacanta.com

• Cointreau Smoky Margarita

  Ingredients

  • 30 ml Cointreau
  • 30 ml Anejo Tequila
  • 20 ml Mezcal
  • 20 ml Fresh Lime Juice

  Method 

  Combine all ingredients in a cocktail shaker, shake all ingredients with ice. Strain over ice in a smoke salt-rimmed rocks glass. To finish, garnish with a lime wheel.

  Recipe courtesy of Cointreau, cointreau.com

• Grey Goose Salty Dog

  Ingredients 

  • 20ml Grey Goose Vodka
  • 40ml Pink grapefruit juice
  • Lime quarter and grapefruit slice for garnish
  • Salt for garnish

  Method

  Combine the spirit and juice in a cocktail mixer. Shake and pour over ice in a salted-rim Collins glass. Garnish with a lime quarter and grapefruit slice (optional).

  Recipe courtesy of Grey Goose, greygoose.com

• BACARDÍ Pina Colada

  Ingredients

  • 50ml BACARDÍ Carta Blanca Rum
  • 25ml fresh coconut water
  • 25ml fresh pineapple juice
  • 3-4 chunks of fresh or frozen pineapple
  • 2 tsp caster sugar

  Method

  Place the pineapple chunks into a cocktail shaker and crush them lightly with a muddler or spoon.

  Pour in the pineapple juice and coconut water and stir to dissolve the sugar before pouring in the BACARDÍ Carta Blanca rum.

  Fill shaker with ice cubes and shake vigorously. Pour mix over a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

  Recipe courtesy of BACARDÍ, bacardi.com

• Coa De Jima

  • 40ml Patron Reposado
  • 15ml Huava Guanabana Liquor
  • 20ml Home-made spice pineapple puree
  • 20ml Aloe Vera
  • 10ml Vanilla syrup
  • 25ml Fresh Lime juice
  • Passion Fruit and Champagne foam
  • Edible flower
  • Chia seeds

  Method

  Shake and double strain, then garnish with the edible flower and chia seeds.

  Recipe courtesy of Ella Canta, ellacanta.com

Featured image: GettyImages

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