Beyond the Margarita: Celebrate Cinco de Mayo with 6 Tasty New Cocktails
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Dirty Burro A unique Mexican Mule. Ingredients 1½ oz. blanco tequila (Lunazul Tequila was used in this recipe) ¾ oz. ginger liqueur (Domaine de Canton Ginger Liqueur was used in this recipe) ½ oz. fresh pineapple juice ½ oz fresh lime juice 2 oz. club soda 2 drops hot sauce (El Yucateco Black Label Reserve Hot Sauce was used in this recipe) 1 lime wedge, for garnish Preparation Add all ingredients, except club soda, in a cocktail shaker filled with ice and shake. Strain into a tall glass over fresh ice. Fill with soda and stir. Garnish with a lime wedge. (Courtesy of Tad Carducci)
Misty's Sleeve Named for bartender Misty Kalkofen’s sleeve of hibiscus flower tattoos. Recipe adapted from “The Tippling Bros. A Lime and a Shaker.” Ingredients 1½ oz. hibiscus-infused blanco tequila* (Hibiscus-Infused Pueblo Viejo Blanco Tequila was used in this recipe) ¾ oz. ginger liqueur (Domaine de Canton Ginger Liqueur was used in this recipe) ½ oz. orange liqueur (Grand Marnier was used in this recipe) ¾ oz. fresh lime juice ¼ oz. fresh orange juice 3 drops hot sauce (El Yucateco Green Habanero Sauce was used in this recipe 1 lime wedge, for garnish Preparation First, prepare hibiscus-infused tequila (recipe below). Add all ingredients in a cocktail shaker filled with ice and shake. Strain over fresh ice in a double Old-Fashioned glass rimmed with salt. Garnish with a lime wedge. Hibiscus-Infused Tequila Ingredients 1 bottle blanco tequila 1 cup loosely packed dried hibiscus flowers Preparation Combine ingredients in a clean glass or food-grade plastic container. Let steep for one hour at room temperature. Strain and store in a clean glass bottle. (Courtesy of Tad Carducci)
Angry Paloma A spicy version of the classic. Ingredients 1½ oz. blanco tequila (Cabeza Blanco Tequila was used in this recipe) ¾ oz. ginger liqueur (Domaine de Canton Ginger Liqueur was used in this recipe) ¾ oz. lime juice 3 oz. grapefruit soda (Jarritos Grapefruit Soda was used in this recipe) 2 drops hot sauce (El Yucateco Green Habanero sauce was used in this recipe) 1 grapefruit wedge, for garnish Preparation Add all ingredients, except soda, in a cocktail shaker filled with ice. Shake and strain into a tall glass over fresh ice. Fill with soda. Garnish with a grapefruit wedge. (Courtesy of Tad Carducci)
Scorched Earth Another recipe named for bartender Misty Kalkofen and her love of mezcal. Recipe adapted from “The Tippling Bros. A Lime and a Shaker.” Ingredients 1½ oz. mezcal (Del Maguey Arroqueno Single Village Mezcal was used in this recipe) ¾ oz. ginger liqueur (Domaine de Canton Ginger Liqueur was used in this recipe) ¼ oz. fresh beet juice 2 drops hot sauce (El Yucateco Chipotle Hot Sauce was used in this recipe) 1 chip, for garnish (a Terra Chip was used in this recipe) Preparation Stir all ingredients together with ice in an Old-Fashioned glass. Garnish with a chip. (Courtesy of Tad Carducci)
Los Hermanos A Tippling Bros. classic. Recipe adapted from “The Tippling Bros. A Lime and a Shaker.” 2 oz. mezcal (Vago Tobalá Mezcal was used in this recipe) 2 oz. passion fruit purée ¾ oz. agave nectar ½ oz. lime juice 2 drops hot sauce (El Yucateco Green Hot Sauce was used in this recipe) equal parts salt and pepper, mixed 1 mint sprig, for garnish Preparation Add all ingredients in a cocktail shaker filled with ice. Shake and strain over fresh ice in a double Old-Fashioned glass rimmed with the salt and pepper mixture. Garnish with a mint sprig. (Courtesy of Tad Carducci)
Dizzy Oaxacan Recipe adapted from “The Tippling Bros. A Lime and a Shaker.” Ingredients 1½ oz. mezcal (Del Maguey Vida Mezcal was used in this recipe) ¾ oz. amaro (Averna or Lucano recommended) 1 oz. fresh grapefruit juice ¾ oz. ginger liqueur (Domaine de Canton Ginger Liqueur was used in this recipe) 2 drops hot sauce (El Yucateco Red Habanero Sauce was used in this recipe) 2 oz. club soda 1 grapefruit slice, for garnish Chile powder, for garnish Preparation Add all ingredients, except soda, in a cocktail shaker filled with ice. Shake and strain over fresh ice in a tall glass. Fill with soda and stir. Garnish with a grapefruit slice and a dusting of chile powder. (Courtesy of Tad Carducci)