Happy Cinco de Mayo and since we can’t have a proper debaucherous time out in public, we decided to bring the party to you. We asked some of our favorite cocktail connoisseurs to share their favorite tequila drink recipes … tequila 1, tequila 2, tequila 3 … floor.
Our favorites are:
Cecile: Shot of Azul, chilled
Sophie: Tequila gimlet, up
With love & please drink responsibly.
XX,
UNEMPLOYED
Paloma
@ Broken Shaker
Evan Hawkins | @EvanHawkins
Bartender, Broken Shaker NYC
“All the ingredients are easy to find and anyone can make it. It’s a classic that’s just as delicious as a margarita.”
Ingredients:
- 2 oz Blanco tequila
- 1/2 lime squeezed
- Top with grapefruit soda
(Jarritos, squirt)
Preparation:
- Build over ice in tall glass
- Give it a little stir
- For rim: add chili salt (chili powder, paprika, salt, pepper, touch a cinnamon)
Yatagan
@ The Ritz Paris
Leonardo Zanini | @leozanza86
Bartender: Ritz Paris, Nobu Milan
“This is a drink I created with Florian Pont @ The Ritz which we called Yatagan, an Ottoman sword. It gives an exoticism to the drink because it contains strong and spicy flavors.”
Ingredients:
- 4cl shiso infused tequila
(7 green shiso leaves in 70cl of Blanco tequila for 12 hours at 50°C) strong herbal flavour that goes well with tequila - 2cl velvet falernum
(clove, ginger, lime and almond liquor that comes from the caribbean. It brings sweetness and complexity) - 1cl simple syrup
(for balance) - 2cl grapefruit juice
(for acidity and aroma) - 2cl lime juice
(for acidity) - Homemade pimento essence
(3 dried bird eye chilli in 10ml of vodka)
Preparation:
- Add all ingredients into a shaker with ice
- Shake
- Pour over ice
- Garnish with a dry lime wheel, shiso leaf and chilli (for man🌶️) rose petals (for woman 🌹) and some freshly grounded timut black pepper (for its zesty aromas)
Sierra Madre
@ Create Hospitality
by Lauren Koeppe| @ lauren_koeppe
CEO, Create Hospitality
“Margaritas might be the hero cocktail for Cinco de Mayo, but we wanted to bring some creativity to the festive holiday with a tequila sour variation. This refreshing cocktail is the perfect balance between sweet, sour and bitter, and the pineapple brings a silky, frothy texture.”
Ingredients:
- 1.5 oz Tequila or Mezcal
- .5 oz Aperol
- 1 oz Pineapple
- .5 oz Lemon
- .5 oz Agave
Preparation:
- Add all ingredients to a shaker
- Add ice to the shaker
- Shake
- Then strain into a RX glass over fresh ice
El Padre
@ Primo’s
Aisa Shelley |@Aisa_Blue
Owner, Primo’s & Mr. Fong’s
“It’s a house cocktail at Primo’s and it’s my personal favorite drink.”
Ingredients:
- 2oz of Blanco Tequila or Mezcal
- 3/4oz of fresh lime juice
- 3/4oz of honey syrup
(honey syrup is a honey/water mix, when using honey that has not been made into a syrup scale back to 1/2oz) - 4 dashes of Angostura bitters
Preparation:
- Shake all ingredients in a cocktail shaker tin
- Pour over fresh ice
- Garnish with lime wheel
The Radical Thinker
Itaru De La Vega | @Itaaaru
Production Designer, Los Angeles
“Close your eyes, feel the breeze!”
Ingredients:
-
Tajin
(chili powder rim) -
Lime wedges, for lining the rim and garnish
-
1 cucumber
(muddled and garnish) -
Mint
(muddled and garnish) -
1 ½ ounces mild mezcal
-
2 ounces FRESH pineapple juice
-
1 ounce fresh lime juice
-
1 to 3 teaspoons simple syrup or agave nectar
(optional, if you prefer sweeter drinks)
Preparation:
-
Pour some Tajín in a small, rimmed plate
-
Run a wedge of lime around the top of each glass
-
Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt
-
Add ice cubes to your glass and set it aside
-
Muddle cucumber, mint, and lime juice in cocktail shaker
-
Add the mezcal, pineapple juice, sweetener (if using), and ICE
-
Securely fasten the lid and shake well
-
Pour the mixture into your prepared glass
-
Garnish with a lime wedge mint, and shaved cucumber garnish against the wall of the glass