NYC Mixologists Share Their Best Cinco de Mayo Cocktails

Your homemade tacos deserve more than just a standard margarita. Here, six New York mixologists offer creative alternatives.

Best Lei’d Plans

Created by Aaron Blakely for Yves

“This cocktail is inspired by time spent traveling in South America and Mexico recently,” says Blakely. “One of the things I always found myself coming back to was maracuyá or passion fruit. The flavor is just unlike anything else. The peppery notes from the Casa Dragones offset the sweetness of the Coco Cuyá very well. We spray mole bitters in the glass before and after you pour the drink in—they really help accentuate those same spicy characteristics of the tequila.”

Ingredients

2 oz. Casa Dragones Blanco 1 ½ oz. Coco Cuyá (coconut and passion fruit purée)* ½ oz Demerara syrup** ½ oz Lime juice

*Coco Cuyá: 1 can of Coco Lopez, blended until smooth with 8 oz. of boiron passion fruit purée. **1 pint “Sugar in the Raw” 1 pint water.

Method

Heat water until warm enough to dissolve the sugar. Wish until all sugar is dissolved. Cool and store in airtight container.

Looking in the Mirror 

Created by Cody Goldstein for NYLO

Goldstein created this Frida Kahlo-inspired drink for NYLO’s Silent Cinema programming. They served it with a photo frame and flower crown for the perfect portrait.

Ingredients

1 ½ oz. Tequila 1 oz. Pineapple ½ oz. Pimento Dram ½ oz. Ancho Reyes ¼ oz. Lime Ginger Beer, to fill

Method

Combine Tequila, pineapple, lime, pimento dram, ancho reyes into shaker and fill halfway with ice. Shake for 5 seconds and strain into a collins glass with ice. Top with ginger beer.

The Coctel de Lujo

Created by Kelly Lopez for Tacombi

“The fruit and citrus flavors of our fresh jugos inspired this strawberry ginger deluxe cocktail, that delivers a touch of sweet contrast to the crisp peppery notes of Casa Dragones Blanco,” says Lopez. “The sweet spice of mulled strawberry and ginger, mellow mint and notes of pepper and clove of Casa Dragones Blanco, all float up in the endless effervescence of sparkling wine.”

Ingredients

1 Strawberry muddled with ½ oz. fresh pressed lime ginger juice ¾ oz of Mint Simple Syrup 1½ oz. Casa Dragones Blanco

Method

Pour ingredients into a shaker and double strain into a coupe glass. Add sparkling wine float. Garnish with mint leaves.

Swamp Fire

Created by Garret Richard for Slowly Shirley

If you can, wrap your glass in a banana leaf for a festive touch and garnish the drink with pineapple, a cilantro sprig, or an orchid.

Ingredients

¼ oz. Jalapeño-infused Tequila ½ oz. Cabeza Tequila ½ oz. Lime ½ oz. Lime Cordial ¼ oz. Demerara Syrup 1 oz. Pineapple ¼ oz. Green Chartreuse ¼ oz. Cilantro Tincture ¾ oz St. George Green Chili Vodka

Method

Combine ingredients and shake with three ice cubes in a rocks glass.

The Passionista

Created by Craig M. Joseph for Four Seasons Hotel New York

“Inspired by a drink at the Four Seasons Hotel Punta Mita, this cocktail recalls the glorious sunshine and blue waters of the Pacific Ocean—the fresh tropical fruit, the salty mist of the sea and the vibrant colors of the tropics,” says Joseph.

Ingredients 2 oz. Casa Dragones Blanco 1 oz. Passion Fruit Puree 1 oz. Mango Puree (she now prefers to use the puree as opposed to the fresh fruit) ¾ oz Vanilla Syrup ½ oz. Honey Syrup 4 Fresh Mint Leaves

Method

Combine all ingredients in a shaker and shake vigorously with ice. Strain over a rocks glass with fresh ice cubes, reach 1/2 from the rim. Garnish with a fresh pansy and sipping straws.

Tehuana Dreams

Created by Earlecia Gibb for NYLO New York City

NYLO serves this smoky drink in a Dia de los Metros mug, garnished with smoking Palo Santo wood and pansies.

Ingredients

Method

Combine ingredients and serve in a colorful mug.

Read more:

8 Healthy Alternatives To Your Favorite Mexican Recipes How to Make Solo Cups Infinitely Cuter The Tropical, Chili Fruit Cups We’re Making on Cinco de Mayo