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Celebrate Cinco de Mayo With These Signature Sips

Nicole Barylski by Nicole Barylski
May 2, 2018
in Dining
Home Dining

Planning a Cinco de Mayo fiesta? Use one of these tasty sips as a signature cocktail.

Jardinero Gimlet:

Basil Paloma. (Courtesy Photo)

  • 1.5 oz. Roca Patrón Silver
  • .5 oz. Mezcal

  • .75 oz. Rosemary-Lime Cordial
  • Rosemary Sprig, for garnish

    Directions: Combine ingredients in a mixing glass and stir to chill. Strain into a coupe glass. Garnish with rosemary sprig.

    Basil Paloma:

  • 2 parts Hornitos® Black Barrel® Tequila
  • 1 1/4 parts fresh Ruby Red Grapefruit Juice
  • 1 part fresh Lime Juice
  • 1/2 part Simple Syrup
  • 1 dash Angostura® bitters
  • Basil Sprigs, for garnish
  • Grapefruit Slice, for garnish

    Directions: Lightly muddle 2-3 basil sprigs in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a basil sprig and grapefruit slice.

    Ghost Margarita. (Courtesy Photo)


    Ghost Margarita:

  • 1 1⁄2 oz. Ghost Tequila
  • 1 oz. Lemon Juice
  • 1⁄2 oz. Agave
  • Splash Orange Juice

    Directions: Shaken and served on the rocks.

    Hibiscus Pineapple Margarita. (Courtesy Photo)


    Hibiscus Pineapple Margarita:

  • 2 parts Altos Plata
  • 1 part Pineapple Juice
  • 2 spoons Hibiscus Syrup
  • Carmeled Chilli, for garnish

    Directions: Build all the ingredients into a shaker with ice. Double strain into a coup glass Garnish with carmeled chilli.

    Most Interesting Margarita. (Courtesy Photo)


    Most Interesting Margarita:

    Woodbridge PinotGrita. (Courtesy Photo)

  • 1 oz. Astral Tequila
  • 1 oz. Sombra Mezcal
  • .75 oz. fresh Lime Juice
  • .5 oz. Agave Nectar
  • Salt, for garnish
  • Lime, for garnish

    Directions: Shake with ice. Strain pour over fresh ice, garnish with salt and lime.

    Woodbridge PinotGrita:

    Yields 4

  • 3 cups Woodbridge by Robert Mondavi Pinot Grigio
  • 3/4 cup frozen Limeade Concentrate
  • 1/2 cup fresh squeezed Orange Juice
  • 3 cups Ice
  • Lime Wedges, for garnish
  • Salt, for garnish

    Directions: Combine Woodbridge by Robert Mondavi Pinot Grigio, limeade and orange juice in blender. Slowly add ice until all ingredients are well-combined. Pour into 4 salt-rimmed glasses, and garnish with lime wedge (optional)

    Hell on Wheels. (Courtesy Photo)


    Hell on Wheels: (Created by Miguel Aranda, Boticarios)

  • 2 oz. Sombra Mezcal
  • .5 oz ITALICUS Rosolio di Bergamotto
  • .33 oz fresh Lime Juice
  • .5 oz Agave Syrup
  • Several dashes Habanero Tincture
  • Habanero Pepper, for garnish

    Directions: Place all the ingredients into a shaker, add ice and shake well. Strain into a hollowed-out red bell pepper and garnish with a habanero pepper.

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