It’s Cinco de Mayo. It’s time for every know-it-all to tell you it’s not Mexican Independence Day. It’s not. It’s time to ignore the fact that the French counterattack 12 days later defeated the Mexican Army that emerged victorious on May 5, 1862. It did.
We go through all of these mental gymnastics just to celebrate Mexican culture with food and drink — or, at least Los Angeles does. It seems a much bigger deal there than anywhere else in the country.
But, still, eat, drink tequila and be merry. To point you in the right direction, we’re including some prime cocktail recipes here.
Margarita Esencia from Hotel Esencia, Tulum, Mexico (top):
- 1.5 oz. Tequila Casa Dragones Blanco
- 3/4 oz. Cointreau
- 2 oz. fresh grapefruit juice
- 5 grams ginger, chopped
- 1/2 oz. simple syrup
- Rosemary twigs
In a cocktail shaker muddle simple syrup with a small rosemary twig and the chopped ginger. Add Tequila Casa Dragones Blanco, Cointreau, fresh grapefruit juice and some ice cubes. Shake well. Double strain, serve on the rocks in a salt-rimmed Old Fashioned glass and garnish with a rosemary twig and a flamed grapefruit peel.
Margarita Maya from Casa D’Aristi
- .05 oz Casa D’Aristi Xtabentún
- 1.5 oz Tequila Silver
- 1 oz Lime wheel
Blend and serve in a Margarita glass. Salt the rim and garnish with lime.
Cucumber Mezcal Margarita from Casa D’Aristi
- 1 medium cucumber
- 8 shots Miel de Tierra Mezcal
- 4 limes, juiced
- 4 shots Grand Mariner
- 1 tablespoon agave syrup
Directions: Juice or puree the cucumber, then strain out the juice. Run lime wedges around the edge of glass, then gently dip in salt. Combine ingredients in a pitcher with ice and stir vigorously until everything is mixed and thoroughly chilled. Pour into salt-rimmed glasses and serve.
Allaire Royal Gold Margarita ($750) by Mixologist Josue Gonzalez from DÔA Miami Beach
- 3 oz. Allaire Collection Privee Tequila
- 1 ½ oz. Fresh squeezed premium lime juice
- 1 oz. Grand Marnier Cuvee du Centenaire – 100 Year Anniversary
- Shaken over purified spring ice, strained into a 24k Gold plated shaker.
Coat half the crystal glass rim with hand-harvested Sal de Ibiza Fleur de Sel. Pour into Waterford Crystal Margarita Glass. Garnish 24K Thai Elephant Gold Leaf coated lime slice. Serve on silver plated platter with gold plated mixing spoon and gold plated straws
Angry-rita by Angry Orchard
- 4 oz Angry Orchard Crisp Apple
- 1 oz Blanco Tequila
- 0.5 oz Grenadine
- 0.5 oz Lime Juice
- Dash of Angostura Bitters
Combine all ingredients except for cider in a cocktail shaker and shake. Pour into rocks glass with ice and top with Angry Orchard Crisp Apple. Garnish with a lime wheel.