You do the same exact thing every year for Cinco de Mayo: Grab a few buddies, head to your favorite Mexican joint, and get wasted on watered-down margaritas and an endless supply of tacos.
Maybe it’s just us, but we think it’s about time you elevated your Cinco de Mayo celebration game. (Actually, the endless tacos sound cool—we’re mostly focused on the drinks.)
These five tequila and mezcal drinks, assembled by an impressive team of experienced bartenders and selected from expert cocktail book recipes—Tequila Cocktails by Brian Van Flandern and Shake. Stir. Sip. by Kara Newman, to name just a few—are a great way to get the party started.
These creative libations incorporate Domaine de Canton Ginger Liqueur and PAMA Pomegranate Liqueur to add complex flavor, while also incorporating spring summertime staples like coconut water, ginger beer, and fresh fruit juices.
Bonus: You don’t need to limit yourself to shaking up these cocktails strictly on Cinco de Mayo—we guarantee they’ll taste great all year.
1. Misty’s Sleeve by Tad Carducci
This spicy cocktail, created by Tad Carducci (author of The Tippling Bros. A Lime and A Shaker), isn’t for fans of the flavorless. A few drops of habanero hot sauce definitely liven up this drink, but the acidity of fresh lime juice and orange help to cut the heat.
– 1.5 oz Hibiscus-Infused Pueblo Viejo Blanco Tequila*
– .75 oz Domaine de Canton Ginger Liqueur
– .5 oz Grand Marnier Liqueur
– .75 oz fresh lime juice
– .25 oz fresh orange juice
– 3 drops El Yucateco Green Habanero Sauce
*For the Hibiscus-Infused Pueblo Viejo Blanco Tequila
– 1 bottle Pueblo Viejo Blanco Tequila
– 1 cup loosely packed dried hibiscus (Jamaica) flowers
Shake all ingredients with ice and strain over fresh ice in a double old-fashioned glass, rimmed with hibiscus salt. Garnish with a lime wedge. To make the Hibiscus-Infused Pueblo Viejo Blanco Tequila, combine ingredients in a clean glass or food-grade plastic container and let steep for one hour at room temperature. Strain and store in a clean glass bottle.
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