We get so many great tequila and mezcal cocktail recipes throughout the year that it’s hard to narrow them down for our holiday drink roundups. Here are eight recipes we love that incorporate tequila and other spirits of Mexico — from mixologists at bars and restaurants around the country — for Cinco de Mayo celebrations this year.
Desert Bloom
Ingredients
- ¾ oz. Rey Campero Espadin mezcal
- ½ oz. La Venenosa Sur racilla
- ¼ oz. Clear Creek pear eau de vie
- ¾ oz. Dolin blanc vermouth
- ¾ oz. Niepoort white port
- 1 dash Orange bitters
Instructions
- Combine ingredients in mixing glass and stir.
- Strain into Nick & Nora glass.
- Express a grapefruit peel over the top; discard peel.
Notes
The mixologists at Death & Co. Denver created this recipe.
Cactus Flower
Ingredients
- 1 oz. Sombra mezcal
- 1 oz. Ancho Reyes chile liqueur
- ¾ oz. Orgeat
- ¾ oz. Lemon
Instructions
- Combine ingredients in mixing tin and whip shake.
- Transfer contents to glass, fill with pebble ice all the way to the top where a cone protrudes above the glass.
- Add in a straw, top with cayenne powder.
- Garnish with a dehydrated lemon wheel and a yellow marigold flower.
Notes
The mixologists at Pez Loco Restaurant & Tequila Bar in Miami created this recipe.
La Lavanda
Ingredients
- 2 oz. El Jimador Reposado tequila
- ¾ oz. Lime juice
- ½ oz. Lavender syrup
- ½ oz. Naranja orange liqueur
Instructions
- Combine ingredients in a shaker with ice and shake.
- Strain into a coupe glass.
Notes
The mixologists at Main Street Meats in Chantanooga, TN, created this recipe
Carnaval
Ingredients
- 1 ½ oz. Silver tequila
- 1 oz. Orange liqueur
- 1 oz. Lime juice
- ½ oz. Agave
- 2 slices Jalapeño
- 4 chunks Watermelon
- Tajin seasoning for garnish
Instructions
- Rim rocks glass with Tajin seasoning.
- In Boston shaker, muddle slices of jalapeño and watermelon chunks.
- Add all remaining ingredients and ice and shake.
- Strain into rimmed rocks glass and add fresh ice.
- Garnish with a watermelon triangle slice.
Notes
The mixologists at Conrad Fort Lauderdale Beach in Florida created this recipe.
Golden Happy Bee
Ingredients
- 1 ½ oz. Patron Silver tequila
- 1 tbsp. Chamomile sherry
- 2 oz. Pineapple juice
- ¾ oz. Chamomile syrup
Instructions
- Combine ingredients and shake.
- Double strain all ingredients into a coupe glass.
- Garnish with edible gold powder.
Notes
Eliana “Eli” Martinez, a Mexico City mixologist, created this recipe.
Ol’ Bae
Ingredients
- 1 ½ oz. Patron Reposado tequila
- ½ oz. Hibiscus
- ½ oz. Ginger agave
- ½ oz. Lemon juice
Instructions
- Shake all ingredients with ice in a shaker.
- Strain into a double old fashion glass over cubed ice.
- Garnish with a blackberry.
Notes
The mixologists at Bodega Taqueria y Tequila in Miami created this recipe.
The Suncup
Ingredients
- 1 ½ oz. Kilinga Silvestre bacanora
- ½ oz. Apologue saffron liqueur
- ½ oz. Forthave Marseille amaro
- ½ oz. Greenbar Grand Poppy amaro
- ½ oz. Agave
- ¾ oz. Lime juice
Instructions
- Add all ingredients into a shaker tin filled with ice.
- Pour into a rocks glass filled with fresh ice.
- Garnish with a nasturtium leaf.
Notes
Jiayu Liu, bar manager at Cassia in Los Angeles, created this recipe.
Hotel Oaxaca
Ingredients
- 1 oz. Banhez mezcal
- 1 oz. Dolin Blanc vermouth
- ½ oz. Stirrings peach liqueur
- ¾ oz. Pineapple juice
- ½ oz. Lime juice
Instructions
- Build in a shaker over ice.
- Shake and strain into a coupe glass.
- Garnish with a lime wheel.
Notes
Matthew Van Xanten, bar manager at Maya Mexican restaurant in Charleston, SC, created this recipe.
