10 Cinco de Mayo Sips for 2026

Cinco de Mayo is a time to honor all things Mexican, from food, drink and music to the general spirit of fun and festivity. The May 5th holiday also typically comes with warm spring weather — yet another reason to gather together and celebrate. Here are 10 tequila- and mezcal-based cocktails to add some sizzle to your Cinco.

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Manzanilla Margarita

Course Drinks

Keyword basil, cucumber, Green Chartreuse, lime, mezcal, palo santo bitters

Ingredients

• 1 ½ oz. Chamomile-infused Lalo blanco tequila
• ½ oz. Maracuya passion fruit syrup
• ¾ oz. Lime juice
• ¼ oz. Poblano pepper liqueur
• ¼ oz. Vanilla syrup
• Chamomile salt rim

Instructions

• Rim a rocks glass hallway with chamomile salt.
• Combine liquid ingredients in a shaker and shake.
• Pour into glass and over large rock.

Notes

The mixologists at elNico, the rooftop restaurant at The Penny Williamsburg, created this recipe.

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Stranger You Recognize

Course Drinks

Keyword elderflower liqueur, Lemongrass ginger syrup, reposado tequila, saline, yuzu

Ingredients

• 1 ½ oz. Reposado tequila
• ½ oz. Elderflower liqueur
• 1 ¾ oz. Yuzu sour
• ¾ oz. Lemongrass ginger syrup
• 3 drops Saline solution

Instructions

• Rim part of a coupe glass with makrut lime salt.
• Combine ingredients in a shaker and shake.
• Strain into coupe glass.
• Garnish with a Szechuan Button or “Buzz Button” flower.

Notes

The mixologists at Serena Pastificio, with locations in Atlanta, Georgia and Boca Raton, Florida, created this recipe.

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Mancuso Margarita

Course Drinks

Keyword bell pepper syrup, blanco tequila, Fernet Jelenik, fino sherry, pineapple, yuzu

Ingredients

• 2 oz. El Tequileno Blanco
• 1 oz. Electric red bell pepper syrup
• ½ oz. Pineapple
• ¼ oz. Fino sherry
• ¼ oz. Fernet Jelenik
• ⅛ oz. Yuzu
• 1 oz. Water

Instructions

• Combine ingredients and shake.
• Pour into rocks glass.
• Garnish with lime wheel.

Notes

Niko Novick, executive of beverage at Diner Ross Steakhouse in Las Vegas, created this recipe.

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Best in Show

Course Drinks

Keyword Bitter Italian aperitif, blanco tequila, cucumber, dry vermouth, elderflower liqueur, lime, sparkling water

Ingredients

• 1 oz. Tequila Don Julio blanco
• ½ oz. Italian aperitif
• ⅓ oz. Dry vermouth
• 1 dash Elderflower liqueur
• ½ oz. Cucumber syrup
• ⅔ oz. Fresh lime juice
• 1 ½ oz. Sparkling water

Instructions

• Add tall ice to a highball glass.
• Add all ingredients.
• Stir gently to incorporate.
• Garnish with a long cucumber slice and Mexican salt.

Notes

The mixologists at Bar Leone in Hong Kong created this recipe.

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Evolution

Course Drinks

Keyword blanco tequila, elderflower liqueur, lime, mango

Ingredients

• 1 ½ oz. Blanco tequila
• ½ oz. St. Elder elderflower liqueur
• ½ oz. Lime juice
• Mango ice cube

Instructions

• Combine liquid ingredients and shake.
• Pour into rocks glass over mango ice cube.

Notes

Jordan Moton, Indigo Road Hospitality Group’s assistant beverage director, created this recipe for Corner Chophouse in Winter Park, FL.

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Tamarindo Serrano

Course Drinks

Keyword chili syrup, cristalino tequila, sparkling water, taramind

Ingredients

• 2 oz. Tequila Centinela Eterno Cristalino
• 1 oz. Natural tamarind concentrate
• ½ oz. Chili syrup or diluted tamarind candy
• Top with sparkling water about 2-3 oz, to taste
• Chapulin salt rim

Instructions

• Rim a glass with chapulín salt.
• Shake tequila, tamarind, and syrup with ice.
• Strain into glass over fresh ice.
• Top with sparkling water.
• Garnish with a tamarind candy skewer or a dash of chili powder.

Notes

The mixologists at Tequila Centinela created this recipe.

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Smokey Mountain

Course Drinks

Keyword Campari, coconut oil, Creme de banana, Crème de Cacao, Dolin rogue, mezcal

Ingredients

• 11 oz. Yola mezcal
• 7 oz. Campari
• 7 oz. Dolin Rogue sweet vermouth
• 1 ⅔ oz. Pairidaeza crème de cacao
• 2 ¾ oz. Pairidaeza crème de banane
• 11 oz. Coconut oil

Instructions

• (Batched, yields 10 servings)
• Combine all ingredients in a large container.
• Let sit at room temperature for two hours, gently agitating or stirring every 15 minutes.
• Seal the container and transfer the mixture to the freezer and leave overnight.
• The coconut oil will solidify and form a raft on top.
• Once the coconut oil is frozen, remove the raft and strain the mixture through a coffee filter to remove any large particles.
• Serve over ice in a chilled glass.

Notes

Javier Rojas, lead bartender at Vinai in Minneapolis, created this recipe.

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Corn Margarita

Course Drinks

Keyword agave, lime, Nixta corn liqueur, pineapple, tequila

Ingredients

• 2 oz. El Tequileño Platinum tequila
• 1 oz. Freshly squeezed lime juice
• ½ oz. Agave syrup
• 1 oz. Nixta Licor de Elote (corn liqueur)

Instructions

• Add all ingredients to a cocktail shaker over cubed ice.
• Shake until ice cold.
• Fine strain into a cocktail coupe.
• Garnish with a flame charred baby corn.

Notes

The mixologists at El Tequileño created this recipe for Casa Salles in Tequila, Mexico.

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Reloj

Course Drinks

Keyword basil, cucumber, Green Chartreuse, lime, mezcal

Ingredients

• 2 oz. Santo Gusano joven mezcal
• ½ oz. Green Chartreuse
• ¾ oz. Fresh lime juice
• ½ oz. Cold basil infusion
• 3 slices Macerated cucumber
• 2 dashes Palo santo bitters

Instructions

• Combine ingredients in a shaker with ice.
• Shake well and strain into a chilled glass.
• Finish with a few drops of Palo Santo bitters.

Notes

The mixologists at Amante, an agave-focused lounge by RosaNegra Miami, created this recipe.

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Mexica Margarita

Course Drinks

Keyword blanco tequila, Chamomile, chile pepper liqueur, lime, passion fruit syrup, vanilla syrup

Ingredients

• 1 ½ oz. Laelia tequila
• 1 oz. Nixta Licor de Elote
• ¾ oz. Pineapple juice
• ½ oz. Lime juice
• ¼ oz. Agave nectar
• 1 pinch Salt

Instructions

• Add all ingredients to a shaker with ice.
• Shake vigorously.
• Strain over fresh ice into rocks glass.
• Garnish with a lime wheel and corn husk.

Notes

The mixologists at Laelia created this recipe.