Need to Know: Cinco de Mayo Drink Recipes
Cinco de Mayo falls on a Saturday this year, so there’s no excuse why you can’t celebrate with a tasty tequila-based drink in hand. Not sure what to have? Try one of these cold concoctions and get your fiesta on with friends!
For a classic go-to for guests, try a tequila sunrise (recipe from chow.com).
- 1 1/2 ounces white tequila, iced
- 4 ounces cold, fresh orange juice
- Dash of grenadine
- Slice of orange
For a trendy treat, try blood orange margaritas (recipe from margaritarecipes.org):
- 1 quart fresh blood orange juice or fresh orange juice
- 1 1/2 cup fresh lime juice
- 1 1/2 cup Cointreau or other orange liqueur
- 3 1/2 cups silver tequila
- Coarse salt
- 1 blood orange wedge or orange wedge
- 12 thin blood orange slices or orange slices
- 12 small sage sprigs or leaves
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.
Serve immediately; repeat as desired.
For a decadent dessert, try margarita mousse (recipe from foodnetwork.com):
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup limeade concentrate or tequila
- 1/4 cup fresh orange juice or Triple Sec
- 4 egg yolks
- 1 teaspoon grated lime zest
- 1 cup whipping cream
- 3 egg whites
- 1/4 teaspoon cream or tartar
- 1/4 cup sugar
In a medium saucepan, combine 1/4 cup of the sugar, the gelatin, and the salt. Stir in the lemon juice, lime juice, limeade (or tequila), and orange juice (or Triple Sec). Stir well. In a medium glass dish, whip the egg yolks until they are light. Stir in the lime zest. Add to the saucepan and cook over low heat, stirring constantly, until the gelatin is dissolved, about 3 minutes. Remove from heat. Transfer to a plastic container and allow it to come to room temperature. Cover and refrigerate, stirring occasionally until the mixture has begun to gel, about 30 minutes.
For the meringue:
With an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Fold in beaten whipped cream.
Remove custard from refrigerator and fold in the meringue. Place the mixture, when finished folding, back into the refrigerator and let chill.
When serving rim your glass with sugar and pour chilled mousse into glass.
*Fun fact: Cinco de Mayo is NOT Mexico’s Independence Day (that falls on September 16th). In 1862, the French tried to take over Mexico and make the people pay the debt it owed the French, but they were unsuccessful. Instead, May 5th celebrates Mexico’s defeat of the foreign forces in Puebla, Mexico.