Five Mixologists Create Cinco de Mayo Cocktails

The Oaxacan Punch
Created by Tad Carducci

37.5 oz Averna Amaro Ligueur
22.5 oz Sombra Mezcal
15 oz Grapefruit Juice
15 oz Lemon Juice
7.5 oz Agave Nectar
45 oz Ginger Beer
7.5 oz Cold Water

Combine the ingredients in a punch bowl and float grapefruit and lemon slices on top. Serves 30.

Porfiriato
Created by Junior Marino, The Liquid Chef

1/2 oz orange juice
1/2 oz pink grapefruit juice
1/2 oz Dainzu Aloe Vera & Lemongrass Syrup
1 1/2 oz brut champagne
1/4 oz lemon juice
1 1/2 oz Siembra Azul Blanco
1 oz Jarritos Toronja (grapefruit soda)

Chill all ingredients first. Build cocktail in a large wine glass and stir gently. Garnish with small slices of orange, lime, lemon, sugar cane, and one tejocote.

This cocktail was designed to acknowledge the French influence within Mexican history, fusing Mexican tequila with Franch champagne.

In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Bebida de Puebla
Created by Eric Alperin, The Varnish, Los Angeles

2 oz. Espolon Tequila Reposado
0.25 oz. Benedictine Liqueur
0.25 oz. Coffee Liqueur
0.5 oz. Lustau Dry Amontillado Sherry - Los Arcos
Lemon Peel

Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.
 

Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann, Elixir, San Francisco

1.5 oz. Espolon Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice

Combine all ingredients in a 16 oz. cup of ice and stir.
 

Bucking Borracho
Created by Adam Schuman, Beverage Director, Fatty Crew, New York

2 oz. Espolon Tequila Reposado
0.25 oz. ginger syrup
0.5 oz. lemon juice
0.5 oz. lime juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig

In a shaker, mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Edited by Patricia D. Sherman

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