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
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:
Corralejo Tequila Tropical. (Courtesy Photo)
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
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
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)
• 1 1/2 parts Milagro Silver
• 2 parts Tepache
• 1/4 part Agave Nectar
• 1/4 part Yuzu Juice
• Topo Chico
Build in a highball or Collins glass and top with three "spears" arranged to look like an agave plant.
Cenizas Quedan. (Courtesy Photo)
• 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
Combine all ingredients and shake well. Strain over fresh ice into a rocks glass. Garnish with cinnamon dusted jicama slice.
Coconut Crusher. (Courtesy Photo)
• 1 part 1800® Coconut
• 3 parts Pineapple Juice
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:
Mi Campo Mule. (Courtesy Photo)
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
Measure and pour all ingredients over ice and stir. Garnish with vibrant mint sprigs.
• 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
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