GSN Suggests: Cinco de Mayo Cocktails

cinco-de-mayo-cocktailsWe were blown away this year with cocktail suggestions sent to us by brand representatives, bartenders and mixologists.  Here are just a few that caught our eye at the GSN offices.  Salud!

Amante Picante Margarita
By LA’s Juan Martinez (Toca Madera)
2 oz. DeLeón Platinum Tequila
.75 oz. agave
1 oz. lime juice
Serrano pepper
Cilantro
Muddle two pieces of Serrano pepper and clap 5 pieces of cilantro in a tin. Rim a highball with Tajin/Ghost pepper salt, shake all ingredients together and strain into a the highball glass. Garnish with a Serrano pepper and sprig of cilantro.

Bandera de Puebla
Created by Rob Krueger, Extra Fancy, Brooklyn
1 oz. Patron Reposado
1 oz. Patron Citronge Lime
.5 oz. Coconut Cream
.75 oz. Fresh Lime Juice
.75 oz. Pomegranate Juice
Mint Sprig for Garnish
Combine the Patron Reposado, Citronge Lime, Coconut & Lime Juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a rocks glass. Gently pour the Pomegranate Juice so it settles to the bottom half of the drink creating two equal layers of white and red. Garnish with a sprig of mint to represent the three colors of the Mexican flag.

Cactus Bite
1 part DRAMBUIE®
2 parts Milagro Reposado Tequila
Juice of ½ Lemon
½ tsp. Sugar
1 dash Angostura Bitters
Add all to a mixing tin half-filled with ice. Shake until tin is frosted, strain into a rocks glass over fresh ice; Garnish with a Lemon or Lime Wedges, serve with a straw.

DaHouse Margarita
By Miami’s Eddie Fuentes (27 Restaurant & Bar, Broken Shaker)
2 oz. DeLeón Platinum Tequila
.75 oz. Homestead lime
.75 oz. pineapple sage infused agave syrup
Shake and serve over ice. Garnish with Half Moon Spicy salt rim, a spray of Mezcal, fresh pineapple, sage and a lime wheel.

Drambuie® Margarita
1 part DRAMBUIE®
1 scoop of cubed ice
1 part lime juice
1 lime wedge
1 orange twist
2 parts Reposado Tequila (we recommend Milagro)
Shake all ingredients with ice and fine strain into a chilled salt and black pepper-rimmed coupette. Garnish with a lime wedge and a twist of orange.

Herradura Vesuvio
2oz Herradura Silver
¾oz Red pepper juice
½oz Lime Juice
¼ oz Cholula hot sauce
¼ oz Agave nectar
Rim a coupe glass with cayenne pepper and salt mix Shake all ingredients in a cocktail shaker, shake hard and pour into the chilled coupe glass.

The Highland Margarita
½ part Drambuie
2 parts Milagro
½ part triple sec
Juice of 1 Lime
Add all to a mixing tin half-filled with ice. Shake until tin is frosted, strain into a margarita glass over fresh ice; Garnish with a fresh Lime wedge, serve with a cocktail stirrer.

The Horseshoe Margarita
2 parts Tequila Herradura Silver
1 parts Fresh Squeezed Lime Juice
1/2-3/4 part Agave Nectar (to taste)
Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over fresh ice.  Garnish with a lime wedge.

 Jimi Punch
(20 servings)
1 Bottle el Jimador Silver
1 bottle Korbel Champagne
6 oz Campari
6 oz Agave Syrup
1 liter Orange juice
¼ liter lemon juice
1 orange cut into slices
1 tray of Raspberries
Add all ingredient to a large punch bowl, add lots of ice stir, cover and leave to sit 20 mins before serving. Stir occasionally during service.

La Perla
1 ½ oz Partida Reposado Tequila
1 ½ oz Domecq Manzanilla Sherry
¾ oz Mathilde Pear Liqueur
Lemon twist
Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass and garnish with a lemon twist.

Las Flores de Mayo
By New  York City’s Brian Matthys (The Gander, Corkbuzz)
2 oz. DeLeón Platinum Tequila
1 oz. Verjus
¼ oz. Velvet Falernum
2 dashes cacao bitters
Add all ingredients in a mixing glass and stir well over ice. Strain into a chilled couple and garnish with a thin lime wheel.

Partida Breakfast Margarita
Created by Jacques Bezuidenhout
1 3/4 oz Partida Blanco Tequila
3/4 oz fresh lime juice
3/4 oz Cointreau
2 tsp. orange marmalade
1/2 oz agave syrup (1 part Partida Agave Nectar, 1 part water)
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an orange slice.

Partida Paloma
2 oz Partida Blanco Tequila
1 Pinch Salt
Half a Lime
Grapefruit Soda (such as Jarritos or Squirt)
Fill a highball glass with ice and add the tequila and salt. Squeeze the lime half into the glass and drop into the drink and top with grapefruit soda.

Spice of Life
Created by Damian Windsor, DC Berridge LLC group (Warwick, Firefly, Tiki No, Power House, Dark Room), LA
1 oz. Roca Patron Silver
1 oz. Patron Citronge Lime
1 oz. Frangelico
2 Strawberries
.5 oz. lime juice
2 Slices of jalapeno
Muddle strawberries to a paste, add liquid ingredients and cubed ice, shake and strain onto fresh ice in a double old-fashioned glass and garnish with a half strawberry and jalapeno slices.

Spicy Raspberry Margarita
1 ½ oz. el Jimador Reposado
½ oz. Chambord
1 oz. Sprite
2 oz. Sour mix
3 dashes of Tabasco
In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with spicy salt. Garnish with a lime wedge.

Tamarind Paloma
5 oz of el Jimador blanco
5 oz Bohemia
5 oz of fresh lemon juice
5 oz of tamarind syrup
2 Dashes of orange bitters.
Shake all ingredients except the Bohemia beer with ice and pour over ice.  Fill rest of glass with Bohemia beer.  Served in a Collins glass.

Tomar Bueno
Created by Damian Windsor, DC Berridge LLC group (Warwick, Firefly, Tiki No, Power House, Dark Room), LA
1 oz. Patron Roca Silver
.75 oz. Patron Citronge Lime
1 oz. Campari
1 oz. grapefruit juice
Top with Squirt
Add ice and liquid ingredients to a highball glass, garnish with a grapefruit peel twist, alternately take a big sip out of a can of Squirt soda and add the liquid ingredients directly to it.

The Yuzu and Thai Chili Margarita
Created by Annelise McAuliffe, PAIR Magazine
1 ½ oz ounces Yuzu Juice
1 ½ oz Partida Reposado Tequila
½  Triple Sec or Cointreau
½ – 1 oz honey (adjust to your preference of sweet)
Garnish:
Thai chili pepper
*Thai chili salt
Fresh Thai basil
Rim the glass with yuzu juice and the chili salt. Shake all the ingredients, except fresh Thai basil, Thai pepper and the salt with ice in a cocktail shaker until the outside of the shaker is cold. Strain into a glass over rocks, or “up”.  Garnish with a Thai chili and fresh Thai basil if desired. Enjoy with the pepper in the drink for great spicy flavor. *Thai chili salt – this spicy salt is super easy to create at home, crush dried pepper and mix with salt!

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