Food & Drink

5 Cinco De Mayo Drinks With a Kick

Tito_bacon_infusion rotator

Frozen margaritas and tequila shots with salt and lime—bor-ing. Not really, but these drinks are everywhere on Cinco de Mayo. If you want to wow your friends on May 5—and maybe torture their taste buds a little—then you’ll need some seriously kicked up cocktail recipes. What we have in mind: drinks that take on heat from ingredients like hot sauce, jalapenos, and habanero chilies. From a spicy, bacon-infused Bloody Mary to a Tabasco-beer blend, these takes on the classics will add fire to your weekend fiesta.

6 Healthier Cinco de Mayo Recipes >>>

SPICY MICHELADA

Ingredients:

  • Tajin seasoning
  • Ice
  • 2 limes, juiced
  • ½ cup Clamato
  • Dash Maggi
  • Dash Tabasco
  • 1 12-ounce amber beer of choice
  • Celery stalk (optional)

Directions:

  1. Moisten rim of glass with a lime and coat with Tajin seasoning.
  2. Add ice, lime juice, Clamato, Maggi, Tabasco, and beer. Garnish with a celery stalk. Enjoy before the ice melts.

Recipe courtesy of Veronica Gonzalez-Smith, co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor and the recipe blog muybuenocookbook.com. Photo: Veronica Gonzalez-Smith. 

Next Recipe: Bacon-Jalapeno Infusion >>>

BACON-JALAPENO INFUSION

  1. Fry ½ pound bacon and drain on paper towels.
  2. Chop and add to 1 liter Tito’s Handmade Vodka.
  3. Let sit 3 to 7 days until desired flavor is reached.
  4. Slice 1 jalapeno into discs and add to bacon-flavored vodka.
  5. Let sit 10 to 60 minutes, until desired heat is reached, then strain off the liquid.
  6. Enjoy straight over ice or add to a Bloody Mary mix (shown) or martini.

Tip: To infuse your cocktail with a true bacon flavor opposed to a smoky, nitrate-y taste, use non-smoked bacon, like center cut uncured bacon. 

Recipe courtesy of Tito’s Handmade Vodka. Photo: FRANK in Austin, Texas. 

Next Recipe: Cucumber and Fire Roasted Jalapeno Margarita >>>

CUCUMBER AND FIRE ROASTED JALAPENO MARGARITA

  1. Flash blend ¼ cucumber (peeled), ¼ fire roasted jalapeno (seeds and veins removed), 2 ounces Kah Anejo Tequila, and 1 ounce fresh lime juice.
  2. Serve over ice or in a martini glass.
  3. Garnish with fresh jalapeno wheel and fresh lime.

ORANGE HABANERO MARGARITA

  1. Cut ¼ peeled fresh orange and place in a cocktail shaker.  Add a pinch of fresh habanero chili and one pour of agave syrup.
  2. Muddle until mixed well.
  3. Add 2 ounces Suaza Tres Generaciones Reposado Tequila, 1 ounce fresh lime juice, another drop of agave syrup, and a splash of Grand Marnier.
  4. Shake vigorously.
  5. Pour over ice or blend and serve frozen.
  6. Garnish with fresh orange and fresh lime.

Recipes and photos courtesy of Blue Bonnet. These signature margaritas are a collaborative effort between Blue Bonnet’s 18-year veteran head chef, Luis Galvez, and bar manager and master mixologist John Duvernet, another 18-year veteran at the Denver restaurant. 

Next Recipe: Drinko de Cinco Shot >>>

DRINKO DE CINCO SHOT

Ingredients:

  • 2 parts Hornitos Plata Tequila

  • 3⁄4 part lime juice
  • 1⁄2 part agave nectar

  • 3 slices each of jalapeno and oregano


Directions:

  • Pour ingredients into a shaker, shake, and double strain into shot glasses.

Makes: 2 shots

Recipe and photo courtesy of Hornitos Tequila.

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