Celebrate Cinco de Mayo with These 7 Cocktails

It’s never too late to celebrate Cinco de Mayo! So, we’ve pulled together a few easy cocktail recipes – including a non-alcoholic option – thanks to Liquor.com. Serve up these tasty cocktails that will transport you to Mexico. These delicious concoctions are sure to lift your spirits. So, raise a toast and celebrate Mexico’s victory over the French at the Battle of Puebla more than 160 years ago. Salud!

Margarita

Ingredients

• 2 ounces Blanco tequila
• 1 ounce lime juice, freshly squeezed
• ½ ounce agave syrup
• Garnish: lime wheel
• Garnish: kosher salt (optional)

Directions

1. Add tequila, orange liqueur, lime juice, and agave syrup to a cocktail shaker filled with ice and shake until well-chilled.

2. Strain into a rocks glass over fresh ice.

3. Garnish with a lime wheel and kosher salt rim (optional).

Paloma

Ingredients

• 2 ounces tequila 
• ½ ounce lime juice, freshly squeezed
• Grapefruit soda, chilled, to top
• Garnish: lime wheel
• Garnish: salt rim (optional)

Directions

1. Rub a lime wedge around the edge of a highball glass and dip the rim in salt (optional).

2. Add the tequila and lime juice to the glass and fill with ice.

3. Top with grapefruit soda and stir briefly and gently to combine

4. Garnish with a lime wheel. 

Mezcal Mule

Ingredients

• 3 cucumbers slices
• ½ ounce agave nectar
• 1 ½ ounces Sombra mezcal
• ¾ ounce lime juice freshly squeezed
• ¾ ounce Boiron passion fruit puree
• Ginger beer chilled to top
• Garnish: cucumber slice
• Garnish: candied ginger
• Garnish: chile powder

Directions

1. Add the cucumber slices and agave nectar to a shaker and muddle.

2. Add the mezcal, lime juice, and passion fruit puree to the shaker with ice and shake until well-chilled.

3. Strain into a rocks glass over fresh ice.

4. Top with ginger beer.

5. Garnish with a cucumber slice and a piece of candied ginger, and top with a pinch of chile powder.

El Diablo

Ingredients

• 1 ½ ounces reposado tequila
• ½ ounce crème de cassis
• ½ ounce freshly squeezed lime juice
• 3 ounces ginger beer
• Garnish: lime wedge

Directions

1. Add the tequila, crème de cassis, and lime juice into a shaker with ice and shake until well-chilled.

2. Strain into a Collins glass over fresh ice and top with the ginger beer.

3. Garnish with a lime wedge

Mezcal Negroni

Ingredients

• 9 ounces mezcal
• 9 ounces Campari
• 9 ounces sweet vermouth
• Garnish: 10 orange twists

Directions

Serves 10

1. Add all the ingredients plus 6 ounces of water into a liter-size glass container using a funnel.

2. Chill for at least two hours before serving. 

3. Pour into a rocks glass over one large ice cube.

4. Garnish with an orange twist. 

Lagerita

Ingredients

• Salt to rim (optional)
• 2 ounces tequila
• ¾ ounce Cointreau
• 1 ounce freshly squeezed lime juice
• 4 ounces Modelo Especial beer
• Garnish: lime wheel 

Directions

1. If desired, coat the rim of a highball glass with salt and fill it with ice, and set aside.

2. Add tequila, Cointreau, and lime juice to a shaker with ice and shake until well-chilled.

3. Strain into the prepared glass.

4. Top with the beer.

5. Garnish with a lime wheel.

Naked & Famous

Ingredients

• ¾ ounce mezcal
• ¾ ounce Aperol
• ¾ ounce yellow Chartreuse
• ¾ ounce freshly squeezed lime juice

Directions

1. Add all ingredients into a shaker with ice and shake until well-chilled.

2. Strain into a chilled coupe glass. 

Non-Alcoholic Spicy Margarita

Ingredients

• 2 jalapeno slices
• 1 cilantro sprig
• ¾ ounce agave nectar
• 3 ounces fresh celery juice
• 1 ounce freshly squeezed lime juice
• 3 drops salt solution (recipe below)
• Garnish: Tajín for rim
• Garnish: celery spear

Directions

1. At the bottom of a shaker, muddle the jalapeno, cilantro, and agave nectar.

2. Add the celery juice, lime juice, and salt solution. Add ice and shake until well chilled.

3. Fine-strain into a Tajín- rimmed double rocks glass over large-format ice.

4. Garnish with a celery spear.

5. To make a salt solution: Combine 100 grams (about ½ cup) of filtered water and 30 grams (about 2 tablespoons) of kosher salt in a bowl and whisk until the salt has dissolved. Store in the fridge for up to 1 month. Transfer to a dropper bottle when ready to use. Yields approximately ½ cup. 

Get more cocktail ideas on Liquor.com.