Cinco De Mayo is a grand historical event wherein the Mexican army defeated the French. It’s also a great time to eat some fabulous Mexican food, don your complementary red and green duds, and drown your daily sorrows in a jug of tequila. In other words: It’s party time!
Want to get your drink on but don’t have any Mexican cocktail recipes on hand? We’ve got Ten Tasty Mexican-Inspired Cocktail Recipes for you!
We aren’t sure what makes this coffee cocktail from Food. Com Mexican exactly, but we’d like to think of it like a Cafe Con Leche Extreme! Sort of like the original version of 4loko minus the weird additives.
- 1 sugar cube
- 1 fluid ounce hot water (a shot)
- 3/4 cup coffee
- 1 fluid ounce coffee-flavored liqueur (a shot) like Tia Maria
- 1 tablespoon whipped cream
1. Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.
Margarita Jello Shots
We haven’t had a jello shot since we were in our early 20’s, but Cinco De Mayo seems like the perfect time to shoot back one of these gelatinous mind benders. Just make sure you call in sick to work the next morning.
Yield: 32 shots
- 1 (6 ounce) box lime Jell-O gelatin (large box)
- 2 cups boiling water
- 1 cup cold water
- 1/8 cup fresh-squeezed lime juice
- 3/4 cup clear tequila
- 1/4 cup triple sec
Prep Time: 0 mins
Total Time: 10 mins
1. Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir.
2. Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator.
3. Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set.
4. For every party I throw, I’ll make this recipe and one more from Hazel’s site to satisfy the partygoers.
A lot of the time, margaritas can taste like a great big jug of acid sugar, but if you make a margarita with all fresh ingredients–including agave nectar from the plant which Tequila is made from–a margarita can be a beverage Aztec gods.
Agave Nectar Margarita
- 2 ounces agave tequila, blanco
- 1 ounce orange liqueur (Triple Sec or Cointreau)
- 2 limes, juice of
- 1/2 lemon, juice of
- 1 -2 tablespoon agave nectar to taste
- splash orange juice or nectarine juice or satsuma juice
- ice cube
Prep Time: 5 mins
Total Time: 5 mins
1. In a blender, combine all ingredients except ice. Add enough ice to come to the top of the liquid. Blend on high until smooth.
2. If desired, serve in a salt-rimmed margarita glass or garnished with a lime wedge. Serve immediately.
Sangrita (chaser shot for Tequila)
OK, so this isn’t technically an alcoholic cocktail, but we had these while vacationing in Mexico after each tequila shot and we had almost no hangover the next day. Sangrita is so delicious, you might just want to sip a giant glass of it!
- 2 medium cucumbers, each about 1 1/2 inches in diameter
- 1/2 dried ancho chile, stemmed and seeded
- 1/2 cup fresh orange juice
- 1/2 cup tomato juice
- 2 tablespoons fresh lime juice
- 1 tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground pepper
1. Cut two 3 1/2-inch lengths from each of the cucumbers to use as cups. Peel the pieces, leaving a 1 1/2-inch band of peel at one end of each. Using a melon baller, scoop out the seeds, stopping just before reaching the bottom. Refrigerate the cups for at least 10 minutes.
2. Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side. Transfer the ancho to a work surface to cool.
3. In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree. Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.
4. Pour the sangrita into the cucumber cups and serve.
[Source: Food & Wine]
Blood Orange & Ginger Margarita
Just thinking about this delicious margarita makes us drool. It combines the earthy spiciness of ginger with the bittersweet pungency of blood orange and makes a gorgeously saffron-colored drink.
- 1/4 teaspoon finely grated fresh ginger
- 1/4 cup plus 1 tablespoon fresh blood-orange juice
- 3 tablespoons tequila
- 1 tablespoon Cointreau
- 1 tablespoon fresh lime juice
- Lime slice, for garnish
1. Put the grated ginger in a small sieve set over a small bowl and press to extract the juice. Combine the ginger juice with the orange juice, tequila, Cointreau and lime juice in a cocktail shaker filled with cracked ice and shake vigorously for 10 seconds. Strain into a chilled cocktail glass, garnish with the lime slice and serve.
[Source: Food & Wine]
According to mixologist Adam Seger claims the margarita is the “cocktail world’s aphrodisiac.” We wish we could say he was lying, but we’ve experienced the power of the margarita ourselves. Seger’s cocktail emphasizes this aphrodisiac quality with ingredients like passion fruit and pomegranate.
Oh, and tequila. We are sure that has a little to do with the post-margarita love making.
- 2 tablespoons freshly ground pepper
- 2 tablespoons of kosher salt
- 1 lime wedge
- 8 ounces blanco tequila
- 5 ounces passion fruit puree or nectar
- 4 ounces fresh lime juice
- 2 1/2 ounces pomegranate juice
- 2 ounces fresh blood orange juice
- 2 ounces Simple Syrup
- 4 cups ice
1. MAKE THE PEPPER SALT Combine the salt and pepper in a bowl.
2. MAKE THE COCKTAIL Moisten half of the outer rim of 6 chilled coupes or martini glasses with the lime wedge and coat lightly with the peppery salt. In a blender, combine the tequila, passion fruit puree, lime juice, pomegranate juice, blood orange juice, Simple Syrup and ice and blend until smooth. Pour the margarita into the glasses.
One of our favorite drinks on a hot summer afternoon, the Michelada gives you a nice, cool buzz without the overwhelming drunkenness of a few midday cocktails.
- 1/2 lime
- Coarse salt
- 2 dashes Worcestershire sauce
- 1 dash soy sauce
- 1 dash Tabasco sauce
- 1 pinch black pepper
- 1 dash Maggi seasoning, optional
- 12 ounces beer, preferably a dark Mexican beer like Negra Modelo.
1. Squeeze the juice from the lime and set aside. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
2. Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.
3. Pour in beer, stir and serve, adding more beer as you sip.
[Source: Serious Eats]
A super simple cocktail that you can order anywhere, the black turncoat tastes best with authentic Mexican Coca-Cola straight from the bottle and a couple of carne asada tacos!
- Cola drink
- mineral water
- 2 ice cubes.
1. Pour the tequila into a glass over the ice, add the juice of half a lime and a splash of mineral water. Fill to taste with the Cola drink, stir and enjoy!
If you like your Mexican alcoholic beverages straight up, this super strong shot is like fire going down your throat. It would probably be delish with a shot of espresso if you want to get really buckwild.
1.5 Parts Tequila
1 Part of Kahlúa.
1. This drink combines the two great Mexican classics of Tequila and Kahlúa. Pour the tequila and Kahlúa into a glass, and (optionally) set on fire with a lighter. If you light it, pop a straw in the glass and drink! Otherwise this can be enjoyed slowly, on its own or as an after dinner liqueur.
A friend of ours from Texas tried to convince us that this was the real way to make a margarita. Now that we’re older, we know he was lying, but this is still a fantastic prank to play on your friends, a great steak marinade, or possibly a great cocktail. If you are into that kind of thing.
- Tabasco sauce
1. Pour tequila into a shot glass. Add between 3 and 6 drops of Tabasco sauce and gently stir. Lick some salt off your hand (see Tequila Straight – above) – down the tequila and bit the lime. Now prepare to breath fire! (Not for the feint throated!).
- What are your favorite Mexican-ish cocktails? Let us know in the comments!