Cabo Wabo Tequila
Honors the History of Cinco de Mayo

Cinco de Mayo has been celebrated since 1862 when the Texas-born, General Zaragosa led a rag-tag band of Mexican soldiers to victory at the “Battle of Puebla” against an invading French Army more than double their size. The outcome of the battle devastated the French, preventing them from supplying the Confederate army with munitions during the American Civil War. In gratitude, Union forces rushed to the Texas-Mexico border to aid the Mexicans in yet another battle with the French.  This resulted in a second French defeat, and Mexican and American soldiers marching side by side in a grand Victory Parade in Mexico City.

In honor of Cinco de Mayo, Cabo Wabo Tequila is sharing a collection of signature cocktails and one of Sammy Hagar’s sumptuous recipes from the legendary Cabo Wabo Cantina. 

Red Rocker
(Pomegranate Margarita)

2 oz. Cabo Wabo Reposado Tequila
1/4 oz. Simple Syrup
6 Fresh Pomegranate Seeds & Juice
1 oz. Fresh Passion Fruit mix
1 Edible Petal, garnish

Muddle pomegranate in base of shaker. Add other ingredients; shake with ice and fine strain into chilled glass.

Caborita

2 oz. Cabo Wabo Reposado Tequila
2 oz. Lime juice, freshly squeezed
1 oz. Triple Sec

Combine all in a shaker half-filled with ice.  Shake well and strain into a salt rimmed martini glass

When available, please use Tommy's Margarita Mix in lieu of Lime Juice and Triple Sec

Renegade

1 oz. Cabo Wabo Reposado Tequila
1 oz. Triple Sec
1 oz. Cointreau
1 oz. Southern Comfort
1 oz. Pineapple Juice

Combine all in a shaker half-filled with ice.  Shake well and strain into a tall glass nearly filled with ice. 

Sammy Hagar’s Cabo Wabo Drunken Shrimp

6-12 Prawns, Shelled
1 Medium-sized lime freshly squeezed
1 Jalapeno pepper, chopped
1 tbsp. garlic freshly shopped
1 tbsp. cilantro freshly chopped
2 Shots Cabo Wabo Reposado Tequila
Add salt and pepper to taste

Marinate the shrimp in the ingredients for a few hours.  Grill until done.  If cooked in a wok or skillet, add some of the marinade at the last minute to deglaze the pan. Serve with steamed rice.

Edited by Patricia D. Sherman

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