It's that time of year again. Cinco de Mayo: the time in which is it expected to consume massive amounts of tequila. We know, you're probably dusting off the old Jimmy Buffet margarita machine, but just so you know, you do have other options.
Camarena Tequila compiled some tequila cocktail recipes from bartenders around the country--sans margaritas. Recipes and photos after the jump.
Note: the cocktails were all devised with Camarena Tequila, but you can use whatever tequila you like. Camarena retails for around 20 bucks a bottle.
Camarena Grand Slam
From Mixologist Joel Black, Tinga (Los Angeles, CA)
1 1/2 oz Camarena Reposado Tequila
1 oz Fresh Lime Juice
3/4 oz Agave Nectar
1-2 slices Fresh Jalapeño
2 cubes Fresh Pineapple
1 pinch Fresh Cilantro
Muddle all ingredients, except tequila in a shaker tin. Add tequila and ice, shake nice & easy and strain over fresh ice in a double old fashioned glass. Garnish with a pineapple square, jalapeno slice and fresh cilantro.
2 oz Camarena Reposado Tequila
1/2 cup Strawberry Simple Syrup*
2 oz Fresh Lime Juice
Splash of Orange Liqueur
2 tablespoons of Fresh Basil, Chopped Roughly
6 Sliced Strawberries
Muddle basil and tequila in a cocktail shaker. Add *strawberry simple syrup, lime juice and orange liqueur. Fill with ice, shake and strain into a high ball glass over ice. Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink. *Strawberry Simple Syrup - combine 1 cup sugar, 1 cup water and 4-5 strawberries, sliced in a saucepan. Bring to a boil, then let simmer for 10-15 minutes. Cool the syrup, then strain.
San Francisco Smash
From Mixologist Duggan McDonnell, Cantina (San Francisco, CA)
2 oz Familia Camarena Silver Tequila
1/2 oz Fresh Squeezed Lemon Juice
1/3 Cucumber, Peeled & Diced
1 tablespoon Agave Nectar
2 dashes Orange Bitters
1 oz of Soda Water
Lemon Wheels and Mint Sprig for Garnish
Muddle cucumber thoroughly in shaker tin. Add Tequila, lemon juice, agave nectar and orange bitters. Add ice and shake thoroughly. Strain into a tall, ice-filled glass, and top with soda water. Garnish with lemon wheels and a mint sprig.
From Mixologist Shaher Misif, Cantina (San Francisco)
1 1/2 oz Camarena Silver Tequila
1/2 oz California Sauvignon Blanc
4 Kumquats (or 1 mandarin as substitute)
3 Basil Leaves
3 oz Soda Water
Muddle kumquats and basil in a bucket glass. Add ice, tequila and Sauvignon Blanc. Top with soda water and stir. Garnish with strips of basil and a kumquat.
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