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.
[clickToTweet tweet=”A tequila + spicy simple syrup + prosecco cocktail perfect for Cinco de Mayo.” quote=”Tweet this and be the star of Cinco de Mayo this year.” theme=”style1″]
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
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Salt rim of 4 champagne flutes.
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Fill cocktail shaker with ice.
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Add lime juice, pineapple juice, simple syrup and tequilla to shaker and stir well.
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Strain 2 oz of margarita mixture into each champagne flute.
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Top with prosecco.
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Garnish with fresh pineapple (optional)
*spicy simple syrup is made with 4 parts chili infused honey to 1 part water. Combine in small saucepan over medium heat until bubbling. Let cool completely. Will keep in refrigerator for one to two weeks.
This post is linked up at What’s Cookin’ Wednesday at Buns in My Oven and here at Saucy Saturdays.
I love the idea of mixing prosecco/champagne with a margarita! That definitely has my seal of approval!
Thanks, Michele. Suffice to say I’m REALLY looking forward to Thursday 😉
I think it’s a great idea for Cinco de Mayo to be about celebrating our appreciation for Mexican-Americans! There is such a thing sold in stores as chili infused honey or did I miss the recipe? I have made my own simple syrup with a jalapeno heated in the sugar water.
Hey, David! You can buy it or make it. There’s a link to a “make-your-own” recipe toward the bottom of the post. Sounds a lot like what you’ve done.
I think this cocktail would be the perfect solution to a stressful work week. Love the spice and the bubbles, like a party going on in your mouth! Cheers to you Christine. Sharing all over! Thanks so much for featuring our sesame miso chicken balls on #Saucy Saturdays.
Thank you, Bobbi!
Cinco de Mayo has always been my favorite holiday…but that’s mainly because it’s also my birthday 🙂 This marg sounds amazing! I love pineapple juice and tequila and I bet the added kick from the chili sends it over the moon! Can’t wait to try it!
Well, happy early birthday, Erin! I wish I new how to say that in Spanish. I hope you celebrate double with one (or several) of these.
How yummy, margaritas are my favorite cocktails, but combined with some bubbly?!?! Lovely! Pinned!
Thanks, Katie. I love a good old fashioned margarita, too. And sometimes I like to dress it up and take it out on the town 😉
I’m going to have to try these the next time I’m in the mood for a margarita. This recipe looks great! I’m also glad to see a recipe with fresh ingredients instead using bar mixers.
Thanks so much, Ron. I always feel fresh is best! I’m intrigued by your comment because it implies that there are times you’re NOT in the mood for a margarita. I’ve never experienced that myself 😉
This sounds incredible C!! I love the use of chili honey! I’ve been going through bottles of tequila too, and I know what cocktail I’ll be trying next 🙂 I love being a food blogger too – especially when cocktail tasting is concerned!
I did not know about the history of Cinco de Mayo! Definitely going to read more about it… and it’s definitely a great break from the insane political absurdity that is going on! 😀 I should just stop watching news! :p
The chili honey is my favorite part. And the tequila. And the prosecco. heh heh. Cocktail tasting = huge perk 😀