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Tequila-Based Concoctions To Sip On This Cinco de Mayo

Nicole Barylski

Avion Watermelon Basil Punch. (Courtesy Photo)

Plan on culminating the weekend with a Cinco de Mayo festivity? Enjoy one of these tequila-based sips.

Avion Watermelon Basil Punch:

 • 1 750ml bottle of Avion Silver
 • 1 2 pound baby seedless Watermelon
 • 3/4 cups (or more if desired) Sugar
 • 2 cups Basil Leaves, leave a few extra for garnish
 • 1 cup fresh Lemon Juice

Directions: Puree watermelon and sugar in a blender until smooth, add sugar until it is dissolved. Add two cups of basil and blend on low until the leaves are broken up. Strain into a pitcher. Whisk in Avion Silver and lemon juice--taste and add more sugar if desired. Chill until cold for at least an hour. Serve in ice-filled rocks glasses and garnish with basil sprils and lemon wheels.

Corralejo Tequila Tropical. (Courtesy Photo)


Corralejo Tequila Tropical:

Maple Old Fashioned. (Courtesy Photo)

 • 2 oz. Corralejo Añejo
 • 1 oz. Pineapple Juice
 • 1 oz. Lime Juice
 • 1/2 oz. Simple Syrup
 • 5 dashes Aromatic Bitters

Directions: Add all ingredients except the bitters into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over crushed ice. Top with aromatic bitters.

Maple Old Fashioned:

 • 2 parts Hornitos® Black Barrel® Tequila
 • 1/4 part Maple Syrup
 • 4 dashes Angostura® bitters
 • Orange Peel, for garnish
 • Cinnamon Stick, for garnish

Directions: Combine ingredients in a mixing glass and stir. Strain into a rocks glass over fresh ice. Garnish with an orange peel and a cinnamon stick.

Tepa Highball. (Courtesy Photo)


Tepa Highball:

 • 1 1/2 parts Milagro Silver
 • 2 parts Tepache
 • 1/4 part Agave Nectar
 • 1/4 part Yuzu Juice
 • Topo Chico

Directions: Build in a highball or Collins glass and top with three "spears" arranged to look like an agave plant.

Cenizas Quedan. (Courtesy Photo)


Cenizas Quedan:

 • 1 1/4 parts Montelobos Espadín
 • 3/4 part Ancho Reyes
 • 1/2 part Cinnamon Syrup
 • 1/2 part fresh Lime Juice
 • 1 part Jicama Juice

Directions: Combine all ingredients and shake well. Strain over fresh ice into a rocks glass. Garnish with cinnamon dusted jicama slice.

Coconut Crusher. (Courtesy Photo)


Coconut Crusher:

 • 1 part 1800® Coconut
 • 3 parts Pineapple Juice

Directions: Combine all ingredients in a shaker and add ice. Shake hard for 10 seconds. Strain into a rocks glass and garnish with pineapple.

Mi Campo Mule. (Courtesy Photo)


Mi Campo Mule:

Spicy Buck. (Courtesy Photo)

 • 2 oz. Tequila Mi CAMPO Blanco
 • 3/4 oz. Fresh Lime Juice
 • 1/2 oz. Simple Syrup
 • 3 oz. Ginger Beer
 • 2 dashes Aromatic Bitters

Directions: Measure and pour all ingredients over ice and stir. Garnish with vibrant mint sprigs.

Spicy Buck:

 • 2 oz. Casa Noble Reposado Tequila
 • 2 thin slices Jalapeño
 • 1 Tbsp sliced Ginger
 • 1 oz. Lemon Juice
 • 0.75 oz. Simple Syrup
 • Ginger Ale or Ginger Beer
 • Dash Bitters
 • Lemon Wedge, for garnish

Directions: Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lemon wedge.


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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