In honor of Cinco de Mayo, a celebration of the Mexicans' victory over the French at Pueblo, mixologist Sam Anderson from Salvation Taco in New York City created five cocktails using primarily Mexican and French ingredients. Peace at last!
Michelada de Mayo
“Micheladas are a classic Mexican cocktail and easy-drinking,” says Anderson. “Plus, it goes great with food.” Also? Hangovers.
1 oz. Michelada sauce*
3 oz. Freshly squeezed lime juice
1 Bottle Negra Modelo
Add michelada sauce and lime juice to a glass and pour in beer. Add two to three ice cubes. Garnish with a lime wedge dipped in chili salt.
*Michelada sauce: Heat 2 garlic cloves, 1 can of chipotles in adobo sauce, 1 red onion (quartered), and 4 small vine tomatoes (chopped) in saucepan. Transfer to food processor. Add juice of one lime, 1/2 cup of pomegranate juice, and 1/4 cup of cilantro; blend until smooth.
“This Pina Colada uses herbaceous Fernet, an amaro liqueur,” says Anderson. “Nerd-note: Henri Vallet, the French distiller who makes the Fernet-Vallet, moved to Mexico just after the Battle of Puebla and started his own company in Mexico City.”
1⁄2 oz Freshly squeezed lime Juice
1 1⁄2 oz Fresh pineapple juice
1 oz Coconut syrup*
1 1⁄2 oz Banks Five Island Rum
1⁄2 oz Fernet-Valley
Measure all ingredients into a blender and puree until smooth. Pour into a tall glass and garnish with a mint sprig.
*Coconut syrup: combine a can of coconut milk with equal part superfine sugar and shake until sugar is dissolved.
“This is a great recipe for a margarita because it’s got classic balance, and the chili-salt adds savory-spice,” notes Anderson.
3⁄4 oz Freshly squeezed lime juice
1 oz Combier L’Orange triple sec
1 1⁄2 oz Hornitos Plata tequila
1⁄2 Teaspoon agave nectar
Rim a rocks glass with chili-salt.* Shake all ingredients in cocktail shaker and strain onto fresh ice cubes.
*Chili salt: Mix together 1 cup coarse kosher salt, 1⁄4 cup ground chili, 1⁄4 cup superfine sugar, 1/8 cup ground cumin. 1/8 cup ground Cayenne pepper.
Chuck & Iggy
“Chuck & Iggy, named for the French and Mexican generals who met at the Battle of Puebla, is for the ‘refined folks’ in the room,” says Anderson. “It also makes a great nightcap,” Drink it as you work your way into Seis de Mayo.
1 oz Dolin Dry Vermouth
3⁄4 oz St. Germain Elderflower Liqueur
3⁄4 oz Lustau Oloroso Sherry
1 oz Del Maguey Vida Mezcal
1⁄2 Teaspoon agave nectar
Stir all ingredients in a mixing glass for 30-40 seconds. Pour into chilled cocktail glass. Garnish with a lemon peel.
“Delicate yet fun, this is a spin on the classic Tequila Gimlet,” says Anderson. “It’s a great party drink!” Olé!
1⁄2 oz Freshly squeezed lime juice
1 oz Pineapple juice
1⁄2 oz Dolin Sweet Vermouth
2 oz Hornitos Plata tequila
1⁄2 oz Cinnamon-Vanilla syrup*
Shake all ingredients in a cocktail shaker and serve on the rocks. Garnish with some freshly grated cinnamon.
*Cinnamon-Vanilla syrup: In a saucepan, simmer 2 cups water, 2 cups sugar, 1/3 cup ground cinnamon, and 1/4 cup real vanilla extract until sugar is dissolved.