It’s Tequila Tuesday! … And we all know that tequila & Cinco de Mayo go hand in hand!
Have you ever wondered why?
“Tequila”, derived from the ancient Aztec language, roughly translates to “the place where plants are harvested.” So with every sip, you are in fact celebrating the land tequila comes from and the people who discovered it, making it the perfect drink for Cinco de Mayo!
Tequila originates from about 1000 B.C., when the Mayans and Aztecs invented pulque. Fermented from the sap of the agave plant, pulque served as the starting point for what would eventually become modern-day tequila, especially when the blue agave plant was discovered in 1525 (which is when tequila production took off)!
Now, the spirit is a staple around the world, as many treat themselves with drinks like margaritas or a straight shot with salt and lime – especially on Cinco de Mayo. So in celebration of Cinco de Mayo & what just so fortuitously happens to be Tequila Tuesday, here are some great recipes for you to celebrate with your family & friends (while practicing social distancing of course), if you do use these recipes, we hope you’ll tag your creations on instagram @maison_du_whisky_singapore!
OCHO MARGARITA
What would Cinco de Mayo be without the ubiquitous Margarita?
This classic tequila based drink has many origin stories, but the first known publication of a margarita recipe was in the December 1953 issue of Esquire magazine. Today, we’ll be starting Cinco de Mayo right with a classic Ocho Margarita.
The Recipe:
- 50ml Tequila Ocho Blanco
- 25ml freshly squeezed lime juice
- 25ml Cointreau
- Sea salt, for rim
- Lime wheel, for garnish
Combine all ingredients in shaker tin (or flask, or blender bottle, or just any bottle with a big opening & cap) with ice cubes and shake hard. Strain into a rocks glass or a margarita glass if you have it at home over ice. Don’t forget to rim the glass with salt first, and garnish with a lime wheel if so desired!
The Recipe:
- 50ml Tequila Ocho Extra Añejo
- 5ml salted caramel syrup*
- 2 dashes Angostura or Orange bitters
- Lemon and orange zests, for garnish
Add all ingredients over ice cubes or a large cubed ice in an old fashioned or rocks glass. Stir for about 45 seconds or until desired level of dilution is reached. Garnish with lemon and orange zests, squeezed over the glass to release oils.
* To make salted caramel syrup:
- 500g caster sugar
- 500ml hot water
- 1 heaping tablespoon of sea salt
The Recipe:
- 60ml Codigo 1530 Blanco Tequila
- 60ml fresh-squeezed grapefruit juice
- 15ml fresh-squeezed lime juice
- Top with Soda Water
In a shaker (or blender bottle, or flask, or any bottle with cap) filled with ice, add tequila, lime and grapefruit juice. Shake and strain into a Collins glass filled with ice. Top with club soda. Garnish with a slice of grapefruit.
The Recipe:
- 45ml Codigo 1530 Rosa Tequila
- 15ml fresh-squeezed lemon juice
- 15ml simple syrup
- 15ml Rose wine
Fill a cocktail shaker (or blender bottle) with ice. Pour in the tequila, lemon juice and simple syrup. Shake for 30 seconds. Top with a splash of Rosé wine.
ENJOY!
Shop the full collection of Codigo 1530 here:
How could we forget to include Mezcal in a Cinco de Mayo inspired cocktails page?
Mezcal is after all the national spirit of Mexico; the word “Mezcal” means “oven-cooked agave” and is found in many parts of Mexico, though most mezcal is made in Oaxaca. A saying attributed to Oaxaca regarding the drink is:
“Para todo mal, mezcal, y para todo bien, también.“
For those of us who don’t speak Spanish, it means:
“For everything bad, mezcal, and for everything good, as well.”
THE ROOSTER & THE PEARL
Created by Marshall Davis from Raleigh, NC; this recipe calls for a little bit more finesse.
The Recipe:
- 45ml Del Maguey Chichicapa
- 20ml Carpano Punt E Mes
- 15ml Equipo Navazo #74 La Bota de Oloroso Montilla
- 3 dash Angostura Bitters (or the Florita Bitters Bitter Orange you bought earlier)
- 2 white sugar cubes (or 15ml simple syrup)
Muddle sugar with bitters (if using simple syrup, ignore the muddle part), add large cube of ice (or ice) and build drink in glass and then stir, sip & enjoy!
Garnish with Grapefruit twist
LA BELLOTA
Created by Ryan Fitzgerald, West Coast Juez
The Recipe:
- 45ml Del Maguey San Luis Del Rio Azul
- 20ml Equipo Navazo #74 La Bota de Oloroso Montilla
- 20ml Riserva Carlo Alberto Vermouth Blanc
- 2 dashes Florita Bitters Bitter Orange
- 2 white sugar cubes (or 15ml simple syrup)
In a glass with ice, stir all ingredients together. Enjoy!
If you need any inspiration for your cocktails, don’t forget to follow us on Instagram, where we update almost daily @maison_du_whisky_singapore
SHARE THIS ARTICLE