Cinco de Mayo = tequila time. I will be hosting my 4th annual Cinco de Mayo party on Saturday (May the Fourth) because I’m too old to have the club going up on a Sunday.
Cinco de Mayo is an annual celebration observed on May 5th to commemorate the Mexican Army’s victory over the French empire at the Battle of Puebla on May 5, 1862. I’m guessing you probably didn’t know that. I’d encourage you to do some light Googling to learn more, it’s actually pretty interesting historical context.
I’ve visited Mexico more times than any other country aside from the U.S. I love the food, drink, history, and culture. My annual Cinco de Mayo party is an opportunity to celebrate Mexican cuisine, cocktails, and music with friends.
You can bet your bottom dollar that there will be carnitas, Mexican corn, guac, pico de gallo, Modelo, and no shortage of tequila.
I am often looking for creative takes on the margarita. This Celery Margarita I shared last year is still one of my favourites – it sounds weird but is refreshing and complex. As part of my Let’s Get Blitzen: Cocktail Advent Calendar I featured this Mistletoe Margarita which was essentially green juice meets tequila.
In this version, I wanted to channel the tropics with mango juice and incorporated the same jalapeño agave syrup I used in the Triple Agave & Grapefruit cocktail.
Something to sip on this weekend, whether you’re planning to celebrate Cinco de Mayo or not!
Spicy Mango Margarita
- 1½ oz reposado tequila
- ½ oz lime juice
- ½ oz jalapeño agave syrup
- 2 oz mango juice
- 1 slice mango, for garnish
- 1 sprig cilantro, for garnish
- 2 jalapeños, finely chopped
- 1¼ cup agave syrup
In a cocktail shaker filled with ice, add 1½ oz tequila, ½ oz lime juice, ½ oz jalapeño agave syrup and 2 oz mango juice. Shake and strain into a cocktail glass with ice. Garnish with a slice of mango and cilantro sprig.
To make the jalapeño agave syrup, place the jalapeños – along with all the seeds – in a container with the agave syrup. Top it up with 7 tbsp of hot water and stir everything together. Set aside for 6 hours, then strain through a fine-mesh sieve into an empty container. Seal and store in the fridge until ready to use – it will keep for up to a month.