Cinco de Mayo – DRINK UP!
Before I give you a little history, it’s safe to say most of us associate Cinco de Mayo with all sorts of tasty libations and what better away to celebrate than to give you some tasty choices?! Attached are recipes from mixologists across the country giving you a few creative ways to quench that thirst of yours.
A little history: Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
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Tandoori Tequila Cocktail Recipe
There’s pineapple and curry leaves in my tequila!
Pairing Indian food with cocktails is notoriously tricky business. Throw a liquor notoriously hard to pair with anything but tacos in the mix, and you’ve really got your work cut out for you. Thankfully for the world, Aliya LeeKong and the rest of the team at NYC desi khanna palace Junoon have solved the problem by tossing curry leaves at it.
Crack the long pepper and curry leaf in the bottom of a tin with muddler.
Add remaining ingredients and shake well.
Double-strain over pellet ice and serve in a highball glass with a garnish of grilled pineapple.
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AMANTA PICANTE MARGARITA
by Los Angeles’ Juan Martinez (Toca Madera)
2 oz. DeLeón Platinum Tequila
.75 oz. agave
1 oz. lime juice
Serrano pepper
Cilantro
Muddle two pieces of serrano pepper and clap 5 pieces of cilantro in a tin. Rim a highball with Tajin/Ghost pepper salt, shake all ingredients together and strain into a the highball glass. Garnish with a serrano pepper and sprig of cilantro. With Cinco de Mayo right around the corner, what better time to take the classic and beloved margarita to the next level? Juan Martinez, the renowned mixologist from LA’s newest hotspot restaurant and lounge Toca Madera and formerly of Cecconi’s, has fashioned a signature margarita cocktail featuring DELEÓN® Tequila that enhances every aspect of the classic construction with farm-fresh local ingredients to create a flavor profile for the celebrated holiday that’s a unique representation of the city of Los Angeles. Below is a look at a few cocktails to play with at home.
The star of the “Amante Picante Margarita” – and the leader of the complete DeLeón Tequila line-up – is the new Platinum. Un-aged and unrivaled in finish, DeLeón Platinum Tequila ($60 MSRP per 750ml), made from 100% Highland agave, is a provocative Blanco with a rich, complex agave honey that is slow-fermented and twice-distilled. Locally-sourced serrano pepper and cilantro add some Mexican spice to this cocktail as a not to LA’s significant Mexican population and influence.
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DaHouse Margarita
By Miami’s Eddie Fuentes (27 Restaurant & Bar, Broken Shaker)
2 oz. DeLeón Platinum Tequila
.75 oz. Homestead lime
.75 oz. pineapple sage infused agave syrup
Shake and serve over ice. Garnish with Half Moon Spicy salt rim, a spray of Mezcal, fresh pineapple, sage and a lime wheel.
Eddie Fuentes, the renowned mixologist from Miami’s own 27 Restaurant & Bar and Broken Shaker, has fashioned a signature margarita cocktail featuring DeLeón Platinum Tequila that’s a unique representation of the city of Miami he calls “DaHouse Margarita,” using pineapple sage infused agave syrup and a curious spray of Mezcal.
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Las Flores de Mayo
by New York City’s Brian Matthys (The Gander, Corkbuzz)
NYC’s Brian Matthys from The Gander and Corkbuzz has fashioned a cocktail he named “Las Flores de Mayo,” featuring DeLeón Platinum Tequila that enhances every aspect of the spirit to create a flavor profile for the celebrated holiday that’s completely unique. This cocktail is refreshing yet spirit forward, keeping the agave aromas and flavors from the tequila in the forefront. The verjus (unfermented grape juice) brings refreshing acidity along with a little fruit and sweetness while the Velvet Falernum adds spice and citrus, and the cacao bitters tie everything together.
2 oz. DeLeón Platinum Tequila
1 oz. Verjus
¼ oz. Velvet Falernum
2 dashes cacao bitters
Add all ingredients in a mixing glass and stir well over ice. Strain into a chilled couple and garnish with a thin lime wheel.
