As we prepare for this Cinco de Mayo, we have just a little time left to plan on how we’ll treat ourselves tomorrow. We’re going to hustle up and squeeze a few more cocktail recipes in under the wire.
All drinks listed here were created by Alex Valencia of La Contenta, New York.
Mr. Agave & Ms. Tuna (top)
Ingredients:
2 parts Tres Agaves Blanco
6 drops of the tequila-infused with Habanero
¾ parts Lime Juice
½ part Prickly Pear Puree (such as boiron)
¾ parts Tres Agaves Agave Syrup
Directions: Add all ingredients in the shaker; add ice, shake and strain in coupe or martini glass.
Jalisco Express
Ingredients:
2 parts Tres Agaves Blanco
¾ parts Lime Juice
¾ parts Tres Agaves Agave Syrup
1 slice of Jalapeno (no seeds)
2 Cucumber Slices
Pinch of basil (6-8 small leaves)
Directions: Place basil first, then Jalapeno and cucumber slices in shaker; add agave syrup and muddle. Add in rest of the ingredients and ice. Shake, double strain and serve over ice in lowball glass; garnish with a Tajin rim.
El Gavilan
Ingredients:
2 parts Tres Agaves Reposado
½ part Grapefruit Juice
¾ parts Lime Juice
¾ parts Demarara Syrup
1 dash Angostura Bitters
Top with Mexican grapefruit soda
Directions: Add all ingredients except soda in the shaker; add ice, shake and strain over ice. Top off with Mexican soda and garnish with lime wheel; serve in highball glass.
Vampiro
Ingredients:
1.5 parts Tres Agaves Tequila Reposado
5 parts Sangrita*
.5 parts Lime juice
Balance with grapefruit soda (squirt or Jarritos)
Directions: Build the drink in the glass by first putting the tequila in the glass, then add the sangrita mix and top off with grapefruit soda; stir ingredients together in highball glass and garnish with grapefruit wheel.
* How to Make the Sangrita:
Blend together the following ingredients:
- Pinch of salt
- Hot sauce
- Orange juice (from 1 orange)
- Lime juice (4 limes)
- Grapefruit juice (2 grapefruits)
- A touch of ground black pepper
Tepache Kid
Ingredients:
2 parts Tres Agaves Añejo
1 part pineapple puree
1 part tamarind syrup (tamarind paste mixed with equal parts refined sugar and water)
2 dash angostura bitters
Directions: Pour all ingredients into the shaker with ice; shake and strain on the rocks and garnish with pineapple wedge.
