Here are a few ideas to spruce up your cocktail offerings for the festive occasion of Cinco de Mayo.
First, when it comes to tequila for your shindig, go the extra mile and purchase only 100% agave tequila. If that percentage is not stated on the label, the tequila is a “mixto,” required to have just 51% agave; the rest could be caramel coloring and/or other agave spirits.
True tequila is made from a strain of agave called Blue Weber, a member of the lily family, not a cactus, contrary to popular belief.
More tequila tidbits:
>> Blanco, silver and plata are all names for the purest variation of tequila, generally unaged, which lets the fresh agave shine through.
>> Reposado (“rested”) is aged two months to just under a year. Some have the creme brulee flavors of new oak, like Casa Noble, but others have just a touch of oak, a perfect middle ground.
>> Anejo (“aged”) is aged one to three years. It generally has more vanilla notes from oak aging. Those aged in new oak start picking up cognac-like flavors.
LA BAMBA
By Chandra Lucariello
If it’s something spicy you are craving, La Bamba will be right up your alley, featuring a jalapeno water that adds the fresh flavor of jalapeno and keeps the heat level consistent from drink to drink. Jalapeno water is very easy to make — for every 16 ounces of water, add one chopped pepper, seeds included. Let infuse at room temperature for two hours, then strain and refrigerate.
1 ounce jalapeno water
1 ounce lime juice
3/4 ounce simple syrup (1 part sugar dissolved in 1 part water)
1/4 ounce Italicus Rosolio di Bergamotto liqueur
1-1/2 ounces blanco tequila (like Casamigos, Codigo or Espolon)
Combine all ingredients in mixing glass with ice. Shake and strain over ice into bucket glass.
>> Garnish: Wide lime peel and a chile de arbol pepper floating in glass
FOR PURISTS who like to sip on proper tequila, a Sangrita is a perfect for drinking alongside, just tart and savory enough to keep you coming back for more.
There is some debate about whether to add tomato juice — some like it, others prefer a more traditional recipe with just chili powder, fresh orange juice and real grenadine. I prefer the more savory version, even bumping up the umami with Clamato instead of pure tomato juice.
I like to use a vegetable peeler and melon baller to create little cucumber cups to serve my sangrita. Make these ahead of time and refrigerate so they’ll be ice cold when you serve.
SANGRITA CHASER
By Chandra Lucariello
9-1/2 ounces Clamato juice (or substitute tomato juice)
9-1/2 ounces fresh orange juice
7 ounces lime juice
5 ounces high-quality grenadine (Liquid Alchemist or BG Reynolds)
3/4 teaspoon mango-flavored hot sauce (like Kauai Juice Co.’s Mango Garlic Ghost)
1/2 teaspoon Maggi Seasoning
Combine ingredients and chill. Serve in small glasses or hulled-out cucumber cups. Yields 1 liter.
ONE OF my go-to tequila cocktails is always the classic Paloma — uncomplicated, refreshing and not too sweet.
My favorite grapefruit soda is the Mexican Jarritos Toronja, which can be found at Mercado de la Raza (1315 S. Beretania St.) The carbonation is strong in the Jarritos and it uses natural cane sugar versus high-fructose corn syrup.
This is the kind of cocktail you can sip on the beach all day long.
PALOMA CLASSICO
By Chandra Lucariello
1/2 ounce lime juice
Pinch sea salt
1-1/2 ounces blanco or reposado tequila (like Fortaleza or Tromba)
3 ounces grapefruit soda (like Jarritos or Squirt)
Combine lime juice, salt and tequila in highball glass. Fill with ice; top with chilled grapefruit soda.
>> Garnish: Grapefruit wedge with mint sprig stuck in it
I RECENTLY set up a margarita bar for a friend’s birthday and it was wildly successful. Guests could choose from tequila or another spirit of choice, purees and a range of various salts. In the last step, each glass was filled with ice and my prepared margarita mix.
This is a wonderful way for nondrinkers to feel a part of the party, as they can sample the mix without having to add alcohol.
Because a proper margarita needs a shake, and most guests won’t feel comfortable shaking their own, add coconut water for dilution. This will also keep the drink refreshing and ultra-hydrating.
FRESH MARGARITA MIX
By Chandra Lucariello
37-1/2 ounces lime juice
37-1/2 ounces simple syrup (1 part sugar dissolved in 1 part water)
75 ounces coconut water
Combine ingredients in a pitcher. Set out for guests along with tequila and ice.
To make 1 drink: Add salt to rim of a glass, then pour in 1-1/2 to 2 ounces tequila, followed by 3 ounces margarita mix and ice. Yields enough for 50 cocktails.
Chandra Lucariello is director of mixology for Southern Glazers Wine & Spirits of Hawaii. Ingredient note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.
