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Celebrate Cinco de Mayo With These Signature Sips

Nicole Barylski

Jardinero Gimlet. (Courtesy Photo)

Planning a Cinco de Mayo fiesta? Use one of these tasty sips as a signature cocktail.

Jardinero Gimlet:

Basil Paloma. (Courtesy Photo)

 • 1.5 oz. Roca Patrón Silver
 • .5 oz. Mezcal

 • .75 oz. Rosemary-Lime Cordial
 • Rosemary Sprig, for garnish

Directions: Combine ingredients in a mixing glass and stir to chill. Strain into a coupe glass. Garnish with rosemary sprig.

Basil Paloma:

 • 2 parts Hornitos® Black Barrel® Tequila
 • 1 1/4 parts fresh Ruby Red Grapefruit Juice
 • 1 part fresh Lime Juice
 • 1/2 part Simple Syrup
 • 1 dash Angostura® bitters
 • Basil Sprigs, for garnish
 • Grapefruit Slice, for garnish

Directions: Lightly muddle 2-3 basil sprigs in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a basil sprig and grapefruit slice.

Ghost Margarita. (Courtesy Photo)


Ghost Margarita:

 • 1 1⁄2 oz. Ghost Tequila
 • 1 oz. Lemon Juice
 • 1⁄2 oz. Agave
 • Splash Orange Juice

Directions: Shaken and served on the rocks.

Hibiscus Pineapple Margarita. (Courtesy Photo)


Hibiscus Pineapple Margarita:

 • 2 parts Altos Plata
 • 1 part Pineapple Juice
 • 2 spoons Hibiscus Syrup
 • Carmeled Chilli, for garnish

Directions: Build all the ingredients into a shaker with ice. Double strain into a coup glass Garnish with carmeled chilli.

Most Interesting Margarita. (Courtesy Photo)


Most Interesting Margarita:

Woodbridge PinotGrita. (Courtesy Photo)

 • 1 oz. Astral Tequila
 • 1 oz. Sombra Mezcal
 • .75 oz. fresh Lime Juice
 • .5 oz. Agave Nectar
 • Salt, for garnish
 • Lime, for garnish

Directions: Shake with ice. Strain pour over fresh ice, garnish with salt and lime.

Woodbridge PinotGrita:

Yields 4

 • 3 cups Woodbridge by Robert Mondavi Pinot Grigio
 • 3/4 cup frozen Limeade Concentrate
 • 1/2 cup fresh squeezed Orange Juice
 • 3 cups Ice
 • Lime Wedges, for garnish
 • Salt, for garnish

Directions: Combine Woodbridge by Robert Mondavi Pinot Grigio, limeade and orange juice in blender. Slowly add ice until all ingredients are well-combined. Pour into 4 salt-rimmed glasses, and garnish with lime wedge (optional)

Hell on Wheels. (Courtesy Photo)


Hell on Wheels: (Created by Miguel Aranda, Boticarios)

 • 2 oz. Sombra Mezcal
 • .5 oz ITALICUS Rosolio di Bergamotto
 • .33 oz fresh Lime Juice
 • .5 oz Agave Syrup
 • Several dashes Habanero Tincture
 • Habanero Pepper, for garnish

Directions: Place all the ingredients into a shaker, add ice and shake well. Strain into a hollowed-out red bell pepper and garnish with a habanero pepper.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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