A spirited toast to all things alcoholic! by Leslie Dinaberg
Cinco De Mayo (commemorating the Mexican army’s victory under General Ignacio Zaragoza Seguín over the French in the Battle of Puebla on May 5, 1862) gets a lot of attention (not to mention happy hour specials), but the most important national holiday in Mexico is actually Mexican Independence Day, celebrated September 16 with plenty of festive parades, parties, food and of course, tequila!
To celebrate with our neighbors to the south, here’s a toast to the vibrant colors of Mexico with a red, white and green cocktails courtesy of Milagro Tequila, founded in 1998 by Mexico City natives Danny Schneeweiss and Moy Guindi. Of course, your favorite spirit brand can also be substituted.
Agua Verde Margarita
1.5 parts Milagro Silver Tequila
.25 parts Avocado
3 Cucumber Slices
1 part Fresh Lime Juice
.75 parts Agave Nectar
Combine ingredients and blend with a cup of ice. Pour over rocks and garnish with a lime wheel.
In Love With Coconut
1.5 parts Milagro Reposado
.5 part Ancho Reyes
.75 part Fresh Lime Juice
.5 part Coconut Syrup (Monin)
2 parts Ginger Beer
Combine ingredients, pour over rocks and garnish with a roasted coconut rim.
The Freshest Sangria
4 parts Milagro Silver Tequila
4 parts Fresh Lime Juice
4 parts Grapefruit Juice
8 parts Grenadine per batch
In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion to steep for 2-3 hours. Strain and pour into four separate shooter glasses.
If Tequila’s not your cup of tea, I recently tried a low alcohol sherry, Tio Pepe, that’s a refreshing alternative to hard liquor. The Tiojito is a twist on the classic mojito that’s perfect for our recent heat wave.
2 oz. Tio Pepe
4 oz. Sprite or Lemonade
Pour 2 oz. of Tio Pepe over ice and muddled mint in a tumbler glass, mix with 4 oz. of lemonade or Sprite and add a slice of lemon.
Cheers! Click here for more cocktail corner columns.
When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”
Originally published in Santa Barbara Seasons Magazine on September 11, 2015.