Tequila-Based Concoctions To Sip On This Cinco de Mayo

Plan on culminating the weekend with a Cinco de Mayo festivity? Enjoy one of these tequila-based sips.

Avion Watermelon Basil Punch:

1 750ml bottle of Avion Silver

1 2 pound baby seedless Watermelon

3/4 cups (or more if desired) Sugar

2 cups Basil Leaves, leave a few extra for garnish

1 cup fresh Lemon Juice

Directions: Puree watermelon and sugar in a blender until smooth, add sugar until it is dissolved. Add two cups of basil and blend on low until the leaves are broken up. Strain into a pitcher. Whisk in Avion Silver and lemon juice–taste and add more sugar if desired. Chill until cold for at least an hour. Serve in ice-filled rocks glasses and garnish with basil sprils and lemon wheels.

Corralejo Tequila Tropical. (Courtesy Photo)

Corralejo Tequila Tropical:

Maple Old Fashioned. (Courtesy Photo)

2 oz. Corralejo Añejo

1 oz. Pineapple Juice

1 oz. Lime Juice

1/2 oz. Simple Syrup

5 dashes Aromatic Bitters

Directions: Add all ingredients except the bitters into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over crushed ice. Top with aromatic bitters.

Maple Old Fashioned:

2 parts Hornitos® Black Barrel® Tequila

1/4 part Maple Syrup

4 dashes Angostura® bitters

Orange Peel, for garnish

Cinnamon Stick, for garnish

Directions: Combine ingredients in a mixing glass and stir. Strain into a rocks glass over fresh ice. Garnish with an orange peel and a cinnamon stick.

Tepa Highball. (Courtesy Photo)

Tepa Highball:

1 1/2 parts Milagro Silver

2 parts Tepache

1/4 part Agave Nectar

1/4 part Yuzu Juice

Topo Chico

Directions: Build in a highball or Collins glass and top with three “spears” arranged to look like an agave plant.

Cenizas Quedan. (Courtesy Photo)

Cenizas Quedan:

1 1/4 parts Montelobos Espadín

3/4 part Ancho Reyes

1/2 part Cinnamon Syrup

1/2 part fresh Lime Juice

1 part Jicama Juice

Directions: Combine all ingredients and shake well. Strain over fresh ice into a rocks glass. Garnish with cinnamon dusted jicama slice.

Coconut Crusher. (Courtesy Photo)

Coconut Crusher:

1 part 1800® Coconut

3 parts Pineapple Juice

Directions: Combine all ingredients in a shaker and add ice. Shake hard for 10 seconds. Strain into a rocks glass and garnish with pineapple.

Mi Campo Mule. (Courtesy Photo)

Mi Campo Mule:

Spicy Buck. (Courtesy Photo)

2 oz. Tequila Mi CAMPO Blanco

3/4 oz. Fresh Lime Juice

1/2 oz. Simple Syrup

3 oz. Ginger Beer

2 dashes Aromatic Bitters

Directions: Measure and pour all ingredients over ice and stir. Garnish with vibrant mint sprigs.

Spicy Buck:

2 oz. Casa Noble Reposado Tequila

2 thin slices Jalapeño

1 Tbsp sliced Ginger

1 oz. Lemon Juice

0.75 oz. Simple Syrup

Ginger Ale or Ginger Beer

Dash Bitters

Lemon Wedge, for garnish

Directions: Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lemon wedge.