Cinco de Mayo is the time for laughter, friends and really cook cocktails.
Who doesn’t love Cinco de Mayo? The holiday gives you a chance to try sultry, spicy foods, grab a margarita, hang out with friends and enjoy yourself. Of course, since Cinco de Mayo’s on a Monday, you may have to watch the cocktail count, but go ahead and gobble up a fish taco or two, they’re good for you. Here are some great cocktail and food recipes that you can whip up today and all summer long.
Here’s a cocktail tip from Sauza Tequila:
Wow your friends with a fabulous celebration by creating a fun watermelon punch bowl to hold your delicious margarita. To begin, start with a seedless watermelon. Using a sharp knife, carefully trim the bottom to make it a flat surface. Next, cut off the top (about ¼ of the watermelon) and with a melon baller hollow out the flesh. Use an ice cream scoop or large spoon to scrape the inside walls of the watermelon clean. Fill with your favorite margarita recipe and enjoy!
Basil Hayden's® Bourbon Margarita
5 parts Basil Hayden's ® Bourbon
3 3/4 parts Grand Marnier
3 3/4 parts Rose's Lime Juice or Fresh Lime Juice
5 parts Sour Mix
Mix or shake until combined. Chill and serve.
2 parts Sauza® Blue Silver 100% Agave Tequila
2 parts DeKuyper® 03 Premium Orange Liqueur
8 parts fresh squeezed lime juice (8-12 small limes, usually)
4 parts sugar
8 parts water
12 3-oz disposable paper cups
12 wooden popsicle sticks or spoons
Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice, tequila, and orange liqueur. Pour 5 tbsp of margarita into each cup. Place cups into a baking dish and put the dish in the freezer. After about 2 hours, start checking the popsicles. Once they're frozen enough to support the wooden stick, insert a stick into each popsicle, pushing ¾ of the way into the popsicle. Let freeze several more hours or until completely frozen (or freeze overnight). To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom.
Makes 12 popsicles.
Flirty Fiesta Margarita
1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® 03 Premium Orange Liqueur
3 parts cran-raspberry juice
1½ parts lemon-lime soda
1 part sanding salt
1 lime wedge (for garnish)
Run a lime wedge around half the lip of a glass and dip in sanding sugar to rim. Combine all ingredients in a glass filled with ice. Garnish with a lime wedge.
Cinco de Mayo Fizz
2 ounces of Belvedere Pink Grapefruit
2 ounces of Fresca
Build over cubed ice in a highball glass. Garnish with a wedge of grapefruit.
5 parts Skinnygirl® Margarita
1 Tbsp pomegranate seeds
Muddle the pomegranate seeds in a glass. Add Skinnygirl Margarita. Fill the rest of the glass with ice. Stir until combined.
Salsa at Sunset
1 part Sauza® Blue Reposado 100% Agave Tequila
1 part orange juice
1 dash grenadine
Lemon wedge (for garnish)
n a glass filled with ice stir together orange juice and tequila. Pour the dash of grenadine down the side so that it settles to the bottom of the glass. Garnish with a lemon wedge.
Sauza® Sparkling Margarita Watermelon
This is a fizzy,tasty watermelon-y pre-made margarita. Serve it by itself chilled or on the rocks. You can create a sparkly cocktail by mixing 1 part champagne and 1 part Sauza Sparkling Margarita Watermelon. Top with a sliced strawberry. Another cocktail you can make is 1 part Sauza Sparkling Margarita Watermelon, 1 part Skinnygirl Meyer Lemon Vodka,and raspberries. First muddle the raspberries, then place them in the bottle of the glass. Add the mix of margarita and vodka, top with a raspberry and voila! Cocktail!
Grilled-Fish Tacos with Mango-Cucumber-Mint Salsa courtesy of Gail Simmons
Paired with Estancia Monterey County Chardonnay
3 tablespoons canola oil
2 limes, 1 zested and juiced, 1 quartered lengthwise
1 tablespoon finely chopped cilantro, plus more for garnish
1 medium shallot, finely chopped
1 pound skinless halibut, sea bass or striped bass fillets
1 mango, diced
1 cucumber, peeled, seeded and diced
3 tablespoons finely chopped mint
1 medium Serrano chili, seeded and diced
8 corn tortillas
1 avocado, halved, pitted, peeled and thinly sliced
4 radishes, halved if large, thinly sliced
Preheat grill to medium-high heat. In a medium dish, combine oil, zest and juice from 1 lime, cilantro and half of the shallot. Add fish; turn to coat. Let stand 15 minutes at room temperature.
Meanwhile, in a bowl, stir together remaining shallot, mango, cucumber, mint, half of the chili and generous pinch salt; stir to combine.
Remove fish from marinade. Grill flesh-side down, 4 minutes, then turn and cook until just cooked through, 3 to 4 minutes more. Transfer fish to a plate; let rest 5 minutes, then flake with fork.
Grill tortillas 10 to 15 seconds per side; remove from grill. Divide fish among tortillas; top with salsa, avocado and radishes. Garnish with cilantro and remaining chili, if desired. Serve with lime wedges.
Tequila Lime Shrimp
1lb. large shrimp in shell (21 to 25 per pound), peeled and deveined
¼ cup Sauza® Blue Silver 100% Agave Tequila
1 tbsp. lime juice
2 tsp. salt
1 tsp. kosher salt
2 tbsp. butter
¼ cup green onions
¾ cup crema or sour cream
In a mixing bowl, toss shrimp with salt, green onions, lime juice, kosher salt and ¾ teaspoon coarsely ground pepper. Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza®Blue Silver tequila, and increase heat to medium high. Tilt skillet over gas burner to ignite Tequila. Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with chili powder.
Grilled Corn & Zucchini Quesadillas with Scallions, Cilantro and Pepperjack Cheese courtesy of Gail Simmons
Paired with Estancia Monterey County Chardonnay
1 ear of corn, shucked
Freshly ground black pepper
1 medium zucchini, sliced on the sharp diagonal 1/8-inch thick (16 slices)
8 (8-inch) flour tortillas
1 cup shredded Pepperjack cheese
4 scallions, white and green parts, thinly sliced on diagonal (1/2 cup)
3 tablespoons finely chopped cilantro plus more for garnish
Preheat a grill to medium-high. Rub corn with oil and season with salt and pepper; grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut the kernels off cob.
Brush zucchini with oil; season with salt and pepper. Grill until tender, about 3 minutes per side. Lay tortillas on a work surface. Leaving a 3/4-inch border, top evenly with cheese, corn, zucchini, scallions and cilantro then fold each tortilla over to form half moons. Grill quesadillas until cheese is melted, turning once, 5 minutes total.
Transfer to a cutting board; cut into wedges. Garnish with cilantro. Serve hot.