Cinco de Mayo cocktails to get the party started!

It's party time! 

Cinco de Mayo is fast approaching, which means it's time to get your cocktail plan in order! While margaritas and Palomas have been synonymous with this holiday, maybe it's time you thought out of the box with your recipes.

Below are our favorite cocktail recipes for Cinco de Mayo -- from a fruity Paloma made with fresh grapefruit juice to a refreshing margarita with a hint of Moscato, check out the slideshow for the cocktails you should be making this Cinco de Mayo!

39 PHOTOS
The best Cinco de Mayo cocktail recipes
See Gallery
The best Cinco de Mayo cocktail recipes

Jägerita (Created by Nils Boese, Jägermeister Global Brand Ambassador)

Ingredients:

  • ½ part Jägermeister
  • 1 part Tequila
  • ½ part Cointreau
  • 1 part Lime Juice

Directions:

Shake all the ingredients on ice, strain into a cold coupe glass.

1862 Margarita

Ingredients:

  • 2 parts Tequila  CAZADORES Blanco
  • .5 parts ST-GERMAIN®
  • .5 parts Agave nectar
  • .75 parts Fresh lime juice

Directions:

Combine all ingredients into a cocktail shaker with ice, shake and serve on the rocks. Garnish with a lime wheel.

Peach Royale

Ingredients:

  • 1 oz. tequila
  • 1 oz. white peach purée
  • ½ oz. lemon juice
  • ½ oz. simple syrup
  • 3 dashes peach bitters

Directions:

Shake and strain on ice and top with Santa Margherita Prosecco Superiore DOCG. Garnish with a peach wedge.

Hot & Antoni Margarita

Ingredients:

For the simple jalapeño syrup:

  • 1 cup sugar
  • 1 cup water
  • 4-6 jalapeños, cut lengthwise

For the Margarita:

  • 1 oz. Cointreau
  • 2 oz. premium Blanco tequila
  • 1 oz. fresh squeezed lime juice
  • 1-2 oz. jalapeño syrup

Directions:

To make the simple jalapeño syrup, boil water, sugar and jalapeños. Cook for 5-7 minutes, then turn off heat. Strain to rid of seeds and jalapeño flesh. Combine all liquids and half lime in a shaker filled with ice. Shake vigorously and pour over salt-rimmed glass filled with a couple of large ice cubes. Garnish with jalapeño slices and a tajin rim. Enjoy!

Cointreau Spiced Strawberry Margarita

Ingredients:

  • 1 oz. Cointreau
  • 2 oz. blanco tequila
  • 1 oz. fresh lime juice
  • 2 strawberries
  • 3 dashes Angostura bitters

Directions:

Muddle the strawberries in the bottom of a cocktail shaker. Add Cointreau, tequila, fresh lime juice and bitters and shake with ice. Strain over ice in a rocks glass with a cinnamon sugar rim and garnish with a strawberry.

SpikedSeltzer Margarita Fizz

Ingredients:

  • ½ oz. lime, freshly squeezed
  • 1 oz. tequila
  • 1 ½ oz. triple sec
  • 12 oz. SpikedSeltzer West Indies Lime
  • Pinch of salt

(Photo: Ari Laing)

Minibar's Margarita

Ingredients:

  • 2 oz tequila
  • 1 oz Cointreau
  • 1 oz lime juice
  • Salt

Directions:

Add tequila, Cointreau, and lime juice to a cocktail shaker and shake. Pour into a salt-rimmed glass with ice and garnish with a lime wedge.

Cuervo Cold Brew

Ingredients:
  • ¾ oz Jose Cuervo Especial® Silver
  • 2 oz cold brew coffee
  • ¼ oz agave syrup
  • ¼ oz triple sec
  • Fresh orange
Instructions:

Combine all of the ingredients in a glass. Fill glass with ice and stir until mixed. Garnish with fresh orange peel. Now you’re ready to celebrate all day!

Coconut Margarita

Ingredients:

  • 1 oz Jose Cuervo Jose Cuervo Especial® Silver
  • 4 oz coconut water
  • ½ oz lime juice
  • Salt
  • Fresh lime

Instructions:

Combine all liquids into a mixing glass. Fill glass with ice and shake thoroughly to combine all ingredients. Rim a separate glass with salt then fill with ice and strain the cocktail into it. Garnish with a fresh lime wedge. Get refreshed and get ready to Cinco all day!

The Rising Sol at Casa Tua Cucina​​​​​​​

Ingredients:

  • 1.5 oz. Casamigos Reposado Tequila
  • .75 oz. Fresh lime juice
  • .5 oz. Agave nectar
  • .5 oz. Roasted spicy pineapple syrup
  • Pomegranate seeds
  • Ginger beer float

Directions:

Muddle pomegranate seeds in tin shaker, add all other ingredients except the Ginger Beer and shake for 8-10 seconds. Double strain into glass and add ice. Top with Ginger Beer float and garnish with pomegranate seeds and 2 pineapple leaves.

Spicy Sparkling Margarita

Ingredients:

  • 2 parts Blanco Tequila
  • ½ part Cointreau
  • 3 slices of Jalapeño pepper
  • Juice of 1/8 lime
  • 1 ½ parts Sparkling Ice Lemon Lime

Directions:

Shake Tequila, Cointreau, lime juice and peppers with ice. Pour into rocks glass with salted rim and lime wedge. Top with Sparkling Ice Lemon Lime.

Pomegranate Margarita

Ingredients:

  • 2oz tequila
  • 2oz pomegranate juice
  • 1oz lime juice
  • 1oz simple syrup
  • Sparkling Ice Classic Lemonade
  • Vanilla flake salt rim, for garnish
  • Lime wedge, for garnish

Directions:

Rim glass with a lime and dip into salt, fill glass with ice and set to the side. In an ice filled cocktail shaker, combine tequila, pomegranate juice, lime juice, simple syrup, and shake. Strain into glasses and top with Sparkling Ice Classic Lemonade, stir lightly to combine. Garnish with a lime wedge.

Watermelon Ball Margarita

Ingredients:

  • Watermelon
  • 1.5 oz of tequila
  • 1 lime (halved, one half cut in two wedges)
  • 0.5 oz on Conintreau
  • 1 oz of Sparking Ice Strawberry Watermelon

How to make watermelon shot glasses:

Scoop our watermelon balls with ice cream scooper. Cut slice on the bottom to make flat. Use melon baller to scoop out insides.

SMIRNOFF Spiked Sparkling Seltzer Berry Lemonade

  • 1 oz. Tanqueray 10
  • ½ oz. Lemon Juice
  • ½ oz. Honey Syrup
  • 4 Blackberries + 5-6 blueberries

Shake well, strain on rocks glass, top with 2-3 oz. of SMIRNOFF Spiked Sparkling Seltzer Berry Lemonade, serve on crushed ice. Garnish with blackberry and lemon.

Passion Fruit Margarita (Created by Aaron Joseph from Baltimore, MD)

Ingredients:

  • 1.5 oz Patrón Silver 
  • .5 oz Patrón Citrónge Orange 
  • .5 oz Lime juice 
  • .75 oz Spiced passion fruit syrup* 
  • Orange wedge, jalapeño coin and mint sprig for garnish  

Directions:

Combine liquid ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old-fashioned glass. Garnish with mint sprig, jalapeño slice, and orange half-moon.                

*Spiced passion fruit syrup: 
1000 g Turbinado sugar 
500 g Water 
200 g Sliced jalapeño 
750 g Passion fruit puree (such as Boiron) 
Boil water and sugar until sugar is dissolved. Add jalapeño, turn on low heat and allow syrup to reduce for 15 minutes. Take off heat and allow to cool, with jalapeño. Once cool, strain and add passion fruit puree, stirring to combine. Store refrigerated one week.

Verde Margarita (Created by Jose Luis Leon from Mexico City, MX)

Ingredients:

  • 2 oz Patrón Silver 
  • .75 oz Patrón Citrónge Orange 
  • .75 oz Elderflower liqueur (such as St. Germain) 
  • .5 oz Fino sherry 
  • .5 oz Agave syrup 
  • 1 Lime wedge 
  • 1 Celery stick 
  • 1 Pinch salt 
  • Celery spear & edible flower for garnish 

Directions:
 
Rim a highball glass with a mix of sugar, maldon salt & celery salt. Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved. 
Pour contents from blender into glass. Garnish with celery spear and edible flower.

Margarita de Mayo

Ingredients:

  • 2 oz Casa Noble Crystal Tequila
  • 1 oz agave nectar
  • 1 oz lime juice
  • Lime wedge

Directions:

Place ingredients, except lime wedge, into shaker with ice. Shake until chilled. Strain into glass (salt rim optional). Garnish with lime wedge.

Perfect Paloma

Ingredients:

  • 2 oz Casa Noble Crystal Tequila
  • 1 oz lime juice
  • 1 oz grapefruit juice
  • 0.5 oz agave nectar
  • Sparkling water
  • Grapefruit wedge

Directions:

Place Casa Noble, lime juice, grapefruit juice, and agave nectar into shaker with ice. Shake until chilled. Strain into glass over ice (salt or lime-and-chili powder rim optional), top with sparkling water, and swirl. Garnish with grapefruit wedge.

Pineapple Punch

Ingredients:

  • 1.5 oz Casa Noble Crystal Tequila
  • 1 oz pineapple juice
  • 0.75 oz simple syrup
  • Soda water
  • Dash bitters
  • Pineapple wedge

Directions:

Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

La Margarita (Created by Jorge Ortega from Los Angeles, CA for Patron's search for 2018 Margarita of the Year)

Ingredients

  • 1.5 oz Patrón Reposado
  • .75 oz Patrón Citronge Orange
  • 1 oz Lime Juice
  • .5 oz Lychee Syrup
  • .5 oz Ginger Syrup (such as Monin or Ginger Reál)
  • Whole lychee for garnish
  • Sprinkle of chia seeds and salt for rim

Directions: 
1. Combine liquid ingredients in a cocktail shaker and shake with ice to chill.
2. Strain onto fresh ice in a glass rimmed with a 50/50 blend of chia seeds and
kosher salt.
3. Garnish with lychee.
*Lychee syrup: Empty the complete contents of a can of peeled/pitted lychees into a blender. Blend until
completely liquefied, then strain through a mesh strainer to remove solids.

Paloma Picante 

Ingredients:

  • 1½ parts SVEDKA Grapefruit Jalapeño
  • ¾ part grapefruit juice 
  • ½ part fresh lime juice 
  • ½ part simple syrup
  • 1 slice jalapeño
  • Lemon-lime soda

Directions:

Combine ingredients, except lemon-lime soda, in a cocktail shaker filled with ice. Shake and strain into a Collins glass filled with jalapeño infused ice and top with soda.

Jamaica Cooler

Ingredients:

  • 1 parts Milagro Silver made from 100% Blue Agave from the Jalisco Highlands
  • ¾ parts Ginger Hibiscus Syrup (dried hibiscus, fresh ginger, sugar)
  • ½ part Fresh Lime Juice
  • Top with Club Soda

Directions:

Come all ingredients, except the club soda, into a shaker with ice. Shake and strain into highball glass filled with fresh ice. Top with Club Soda. Garnish with a lime wedge or grapefruit round and candied ginger. Created by Jaime Salas.

Saturday Spritz

Ingredients:

  • 3 oz. Lumina Pinot Grigio
  • 3 oz. Ruffino Prosecco
  • 1 oz. elderflower liqueur
  • A squeeze of 1 lime wedge

Directions:

Add ingredients directly to a wine glass or highball glass filled with ice and gently stir. Garnish with 3 cucumber slices and a mint sprig.

FAME

Ingredients:

  • 1.5 Tequila Avión Silver
  • 1 fresh carrot juice 
  • .5 ginger syrup 
  • .25 simple
  • .5 fresh Orange 
  • .5 fresh lemon

Pepino el Toro (Created at La Loncheria)

Ingredients:

  • 2 oz. house made pineapple and cucumber puree
  • 1.5 oz. Pelotón de la Muerte
  • 0.5 oz. lime juice
  • Chili salt for rim

(Photo: Katie Burton)

Spicy Bull

Ingredients:

  • 1.5 oz. Mount Gay Black Barrel Rum
  • 2 Slices of Jalapeño
  • .5 oz. Lime Juice
  • .25 oz. Simple Syrup
  • Pineapple Energy Drink
  • Grapefruit Juice

Directions:

Muddle jalapeño in the bottom of a shaker. Add juices, rum, and syrup and shake. Strain into an iced rocks glass. Top with pineapple energy drink. Garnish with 3 jalapeño slices.

Skinny Margarita

Ingredients:

  • 1.5 oz Corralejo Silver Tequila
  • 2 oz sweet and sour
  • Salted rim to garnish
  • Lime wedge to garnish

Barefoot’s Cinco de Red Moscato Margarita

Directions:

Blend 3 ounces Barefoot Red Moscato, heavy pineapple syrup, tequila and ice in blender until smooth. Pour into margarita glass. Float 1/2 to 3/4 ounce Barefoot Red Moscato on top. Garnish with pick of alternating pineapple and red grapes.

Barefoot’s Punch of Peach Margarita

Directions:

Place all ingredients in a blender. Blend until completely smooth. Pour into a margarita glass. Garnish with a peach slice.

Tequila Mockingbird

Ingredients:

  • 1 ½ oz. Astral Tequila
  • ½ oz. fernet branca
  • ½ oz. lime juice
  • ½ oz. simple syrup
  • 8-10 mint leaves

Directions:

Add all ingredients into a shaker tin. Shake vigorously for 10 seconds.  Strain into a julep cup over crushed ice. Garnish with a mint sprig.

Most Interesting Margarita

Ingredients:

  • 1 oz. Astral Tequila
  • 1 oz. Sombra Mezcal
  • .75 oz. fresh lime juice
  • 0.5 oz. agave nectar

Directions:

Shake with ice. Strain pour over fresh ice, garnish with salt and lime

Red Lady

Ingredients:

  • The Botanist Gin – 2oz.
  • Cointreau – 1 oz.
  • Fresh Squeezed Lemon Juice – 1 oz.
  • Julienned Red Bell Pepper
  • Homemade Orange Bitters – 3 Drops

Directions:

In a shaker, muddle the red bell pepper, then add all remaining ingredients. Shake without ice vigorously, then add ice and shake briskly. Strain into a Coupe Glass. Garnish with a strip of julienned Red Bell Pepper.

Paraiso

Ingredients:

  • 2 oz. Astral Tequila
  • ¾ oz. lime juice
  • ½ oz. ginger syrup
  • ½ oz. cassis
  • Top with soda water

Directions:

Add all ingredients except soda water into a shaker tin. Shake vigorously for 10 seconds.  Strain into a double Collins glass over fresh ice. Garnish with candied ginger

Verde Paloma (Created by mixologist Ricardo Sandoval of Mexico City)

Ingredients:

  • 1 1/2 oz. Tequila Don Julio Blanco
  • 2/3 oz. Fresh Lime Juice
  • 1/2 oz. Agave Syrup
  • 1 Pinch Salt
  • 5 Mint Leaves 
  • San Pellegrino Pompelmo for Top
  • Cucumber and Mint for Garnish

Directions:

Combine Tequila Don Julio Blanco, fresh lime juice, agave syrup, a pinch of salt and mint leaves into a cocktail shaker with ice. Shake well. Strain contents into an old-fashioned glass over fresh ice. Top with San Pellegrino Pompelmo. Garnish with cucumber and mint. 

Picante Paloma (Created by mixologist Mica Rousseau of Mexico City)

Ingredients:

  • 1 1/4 oz. Tequila Don Julio Blanco
  • 1/4 oz. Ancho Reyes Verde
  • 1 oz. Fresh Ruby Red Pink Grapefruit Juice
  • 1/2 oz. Simple Syrup
  • 8 to 10 Leaves of Cilantro
  • San Pellegrino Sparkling Water for Top
  • Bouquet of Cilantro for Garnish

Directions:

Combine Tequila Don Julio Blanco, Ancho Reyes Verde, ruby red pink grapefruit juice, simple syrup and cilantro into a cocktail shaker with ice. Shake well. Strain contents into a highball glass over fresh ice. Top with San Pellegrino Sparkling Water. Garnish with a bouquet of cilantro. 
 

Mi Vida Mule

Ingredients:

  • 1 ounce Hangar 1 Makrut Lime vodka
  • 1 ounce Vida mescal
  • 3/4 ounce lime juice
  • 3/4 ounce agave syrup
  • 1 ounce passion fruit purée
  • Pinch cayenne pepper
  • Fever-Tree ginger beer, to top
  • Sprig of mint, orange peel, for garnish

Directions:

Combine the vodka, mescal, lime juice, agave syrup, passion fruit purée, and a pinch of cayenne pepper. Shake well, then fine strain over ice in a copper mug. Top with Fever-Tree ginger beer, and garnish with a nice bouquet of fresh mint and an expressed orange peel.

Diablo Mango Mule

Ingredients:

  • 1 1/2 ounces Montelobos mezcal
  • 1 ounce Ancho Reyes chili liqueur
  • 1 ounce Perfect Purée mango purée
  • 1 ounce fresh lime juice
  • 5 dashes Hella Bitters Smoke chili bitters
  • Barritt’s ginger beer, to top
  • Dried chili mango piece, and lime peels, for garnish

Directions:

In shaker combine mezcal, Ancho Reyes, mango purée, lime juice and bitters. Add ice and shake. Strain into a copper mule mug, add fresh ice, and top with ginger beer. Garnish with a piece of dried chili mango, rolled into a rose, with
two small lime peels, on a cocktail pin.

Salted Plum Margarita (Created by Morita Masako from Osaka, Japan for Patron's search for 2018 Margarita of the Year)

Ingredients: 

  • 1.5 oz Patrón Silver
  • .5 oz Patrón Citrónge Orange
  • .75 oz Umeshu (Plum wine)
  • .5 oz Fresh lemon juice
  • 1 tsp Plum preserves
  • 1 Pinch salt
  • Lime wheel and mint leaf for garnish
  • Optional: Whole Ume (Pickled plum) for garnish

Directions:
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain into a crushed ice-filled rocks glass.
3. Garnish with mint leaves, lime wheel and optional Ume.

The Agave Julep (Created by Agustin Sosa at The Brown Hotel, Louisville)

Ingredients

  • 2 oz Patrón en LALIQUE: Serie 2
  • .5 oz Old Rip Van Winkle 25 years
  • Floret of Chocolate Mint
  • 3 drops of Chocolate Bitters
  • 3 Key Limes (Caramelized)
  • Sugar
  • Ice

Directions

Caramelizing the Sugar on the Limes

  1. Cut the key limes into 3 slices, keep the ends
  2. Coat the key limes with sugar (total 6 pieces)
  3. Torch the sugar until it caramelized
  4. Placed the key limes with the sugar on top of ice (caramel facing up)
  5. Wait until the caramel solidify (About 2 Min)

 Preparing the Cocktail:

  1. Place about 15 Chocolate Mint Leaves in the julep cup
  2. Pull the caramel from the key limes using a knife, caramel should come up as a circle
  3. While cutting the caramel off the lime let the juice from the lime drip into the julep cup
  4. Place 5 pieces of the caramel inside the julep cup (keep one for garnish)
  5. Add a dash of water to the julep cup and gently press the mint, with the muddler, into the caramel allowing the mint to release it oil
  6. Stir with a spoon until the caramel dissolves
  7. Pour the 2 oz of the Patrón en LALIQUE: Serie 2 and the ½ oz of Old Rip Van Winkle into the Julep cup
  8. Stir again
  9. Crush the ice on a Lewis Bag
  10. Fill the cup with the crushed ice
  11. Stir until the cup freezes and refill with crushed ice as necessary
  12. Place a nice floret of Chocolate mint on the cup and the remaining slice of key lime with caramel as the garnish
  13. Pour the 3 drops of chocolate bitters on top of the crushed ice
  14. Place a straw in between the mint floret, (the floret and the straw should be almost the same size, so when you drink the mint Margarita you can smell the chocolate mint)
HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Read Full Story