Not your mamasita’s margarita recipe! This spicy Cinco de Mayo cocktail boasts big flavor and tiny bubbles.
As a long time lover of Mexican food and drink, I’ve been working on a cocktail to celebrate Cinco de Mayo for several weeks. Have I mentioned I love my job?
However, it seems I’ve been laboring under some delusions. Today I learned that Cinco de Mayo is NOT Mexican Independence Day. It’s more like Mexican resistance day. It commemorates a battle in which a small band of Mexican militia stood up to the French Imperial Army and freakin’ won! So Cinco de Mayo celebrates Mexican history and culture for sure. But it also celebrates the underdog! I didn’t think I could love this holiday more. I was wrong.
I’m particularly excited to celebrate this Cinco de Mayo because I imagine it has been a tough year to be Mexican-American. They’ve had to take a lot of crap from some loud politicians and their bigoted supporters so this day of celebration is a long time coming, in my opinion.
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This cocktail is 2 parts Mexican (reposada tequila + chili infused honey simple syrup) 1 part tropical (pineapple) and 1 part Italian (prosecco.) It’s a mish mosh. Which, I guess, makes it American.
I’m calling it a Qué Pasa, NY? with a nod to the many Mexican-Americans who call this city home and a hope that we don’t forget who we are and what makes us great in tomorrow’s primary election.
Politics aside, this is a great warm weather cocktail no matter who you vote for. It pairs particularly well with seafood, for example, these semi Spanish-inspired mussels.
The spicy simple syrup gives this drink a nice kick which can be amplified by either using more of the syrup in the cocktail OR (and this is my preference) using smoked chili pepper salt on the rim of your glass. The prosecco balances out the sweetness of the honey and its bubbles make this drink feel extra celebratory. And I, for one, am more than ready to turn down the volume on this disheartening campaign season and pump up the volume on some good, old-fashioned mariachi music. Who’s with me?
**For the spicy simple syrup, you can buy chili infused honey or make your own.
Serve this hot and bubbly margarita with my
Flank Steak Tacos with Pico Verde
Peach Gazpacho
Chorizo and Sun-Dried Tomato Mussels
- Salt for rim or smoked chili pepper sea salt
- 2 oz fresh lime juice
- 2 oz pineapple juice
- 1 oz spicy simple syrup*
- 6 oz reposado tequila
- 1 bottle prosecco
- Salt rim of 4 champagne flutes.
- Fill cocktail shaker with ice.
- Add lime juice, pineapple juice, simple syrup and tequilla to shaker and stir well.
- Strain 2 oz of margarita mixture into each champagne flute.
- Top with prosecco.
- Garnish with fresh pineapple (optional)
This post is linked up at What’s Cookin’ Wednesday at Buns in My Oven and here at Saucy Saturdays.
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