Published on May 2nd, 2021 | by Darren Paltrowitz


25 Cocktail Recipes For Cinco De Mayo & The Summer 2021 Season

Spring 2021 is now well underway with Cinco De Mayo just days away, signaling that beach season is just around the corner. On behalf of The Hype Magazine, I have rounded up 25 recipes for mixed drinks from top brands and acclaimed mixologists, as featuring a variety of high-quality spirits.

Broken Flower

– 1.5 oz. Broken Shed Vodka
– 0.5 oz. Elderflower Liqueur
– Club Soda
– Garnish: Cucumber and Basil

– Add Broken Shed Vodka and Elderflower Liqueur to a Rocks Glass.
– Top with Club Soda and stir.
– Garnish with thin slices of cucumber and basil.

Irish Eyes

– 2 oz. Broken Shed Vodka
– 3 Basil Leaves
– Seltzer
– Garnish: Basil and Strawberries

– Muddle basil leaves and strawberries into a shaker.
– Add Broken Shed Vodka and ice and shake.
– Strain into a rocks glass with ice and top with seltzer.
– Garnish with basil leaves and sliced strawberries.

Strawberry Basil Gimlet

– 2 oz. INDOGGO
– 0.75 oz. Lime Juice
– 0.75 oz. Honey Syrup (2pt Honey:1 pt Water)
– Basil

– Combine all ingredients, shake and strain into a coupe glass.
– Top with soda water.
– Garnish with Mint and Strawberry.

The Laid Back

– 2 oz. INDOGGO
– 2 oz. Pineapple Juice
– Top with club soda
– Garnish: Strawberry/Lime Slices
– Ice

– Add INDOGGO Gin and pineapple juice into glass, filled with ice.
– Stir, then top with club soda.
– Garnish with strawberry/lime slice.

Four To Post
Courtesy of Lauren Pellecchia, O’Neal’s Tavern

– 1 1/2 fl oz. Four Roses Small Batch
– 3/4 fl oz. Strawberry-Mint Shrub
– 1/3 fl oz. Peach Nectar
– 1/4 fl oz Triple Sec
– 4 dashes Orange Bitters

– Fill a double Old-Fashioned glass with crushed ice and Four Roses Small Batch, Strawberry-Mint Shrub, peach nectar, Triple Sec, and orange bitters.
– Stir briskly to combine and chill.
– Garnish with fresh mint leaves and orange peel.

Strawberry-Mint Shrub:
– Add 1½ cup cleaned and chopped strawberries, 1 cup of champagne vinegar, 1 cup granulated sugar, and 6 to 7 large mint leaves to a pan.
– Bring to a boil and then reduce heat to a simmer.
– After about 10 minutes, use a potato masher and mash fruit to release more juice.
– Simmer until it thickens and becomes a syrup like consistency.
– Strain into a bottle or jar. Refrigerate until ready to use.

Cupreata Mezcalita

– 1 1/2 oz. Mezcal Amaras Cupreata
– 1 1/2 oz. Cucumber Water
– 1 oz. Fresh Lime Juice
– 1/2 Agave Nectar
– Tajin Rim

– Add ingredients.
– Enjoy.

Bright & Sunny

– 2 oz. KōHana KEA (White) or KOHO (Barrel Aged) Agricole Rum
– Ginger Beer
– Bitters

– Add KōHana Rum to crushed ice.
– Top with ginger beer and a couple dashes of bitters.

I Know KEA

– 1 1/2 oz. KōHana KEA (White) Agricole Rum
– Juice of half a lime
– 4 basil leaves
– 1/2 oz. elderflower cordial
– Ice

– Add all ingredients to tall glass.
– Muddle basil.
– Add ice.
– Top with soda water and enjoy.

Belvedere Spritz

– 1 oz. Belvedere Vodka
– 2 oz. Lillet Blanc
– 2 Grapefruit Slices
– 1 Sprig of Thyme
– Ice

– Combine all ingredients in a spritz glass, over ice.
– Top with equal parts of sparkling water and tonic water.

Heritage Style

– 2 oz. Belvedere Heritage 176
– 0.5 oz. Honey Syrup
– 3 dashes Walnut Bitters
– Lemon Twist
– Ice

– Add a large chunk of ice or large ice cubes into a rocks glass.
– Add ingredients into said rocks glass.
– Stir ingredients into that rocks glass.

Finlandia Oaks Lily

Fénix Verde

– 1.5 oz. LALO Blanco
– 0.75 oz. Freshly Squeezed Lime Juice
– 0.25 oz. Freshly Squeezed Orange Juice
– Muddled Cucumber (2 slices)
– Muddled Jalapeño (2 slices)
– Top with Sparkling Water
– Sea Salt Rim with Orange or Lime Wedge

– Muddle cucumber.
– Muddle jalapeño.
– Add other ingredients together into a glass.
– Enjoy.

Recuerdo Mezcal Blue Margarita

– 1.5 oz. Recuerdo Mezcal Joven
– 1 oz. blue curacao
– 1 oz. lime juice
– 0.5 oz. ginger syrup (16 oz. water, 16 oz. sugar, 1-2 oz. peeled ginger)
– Salt
– Garnish: Slice of lime

– To make that ginger syrup, add the ingredients shown above, bring the water up to a low boil, add the sugar and ginger and allow to simmer for 5 minutes. Allow to cool for 1-2 hours. Strain.
– Ginger syrup aside, shake all ingredients over ice and serve in an old fashioned glass rimmed with salt.
– Garnish with a slice of lime.

Recuerdo Mezcal Berry Margarita

– 1.5 oz. Recuerdo Mezcal Joven
– 1.5 oz. mixed berry puree (puree frozen strawberry / blueberry / raspberry medley with water to ensure a thick but mixable consistency)
– 0.5 oz. cardamom syrup (bring 16 oz of water to a low boil, add 16 oz of sugar, and 6-8 cardamom pods and allow to simmer for 5 minutes. Allow to cool for 1-2 hours, strain)
– 0.5 oz. Orange Juice
– Ice
– Garnish: Cardamom powder

– After making the mixed berry puree and cardamom syrup, add and shake all ingredients over ice.
– Serve in a chilled martini glass.
– Garnish with cardamom powder.

Sainte Marie ’75

– 1 fl oz. Salcombe Gin ‘Rosé Sainte Marie’
– 0.5 fl oz. lavender liqueur
– 0.25 fl oz. lemon juice
– Dry sparkling wine top
– Glass: Champagne flute
– Garnish: Orange peel

– Add the gin, lavender liqueur and lemon juice to a Boston shaker.
– Fill with ice and shake for 10 seconds.
– Strain into a tall Champagne flute.
– Fill to the top with sparkling wine.
– Garnish with orange peel on the rim of the glass.

Devon Bramble

– 1 fl oz. Salcombe Gin ‘Rosé Sainte Marie’
– 1 fl oz. lemon juice
– 1 fl oz. sugar syrup
– 1 fl oz. of crème de mure
– Ice
– Garnish: Fresh Blackberries

– Fill an old fashioned glass with ice and place to the side.
– Fill a Boston shaker with ice and add the Salcombe Gin ‘Rosé Sainte Marie,, lemon juice and sugar syrup.
– Shake vigorously for 10 seconds.
– Double strain the mixture into the glass over the ice.
– Add plenty of crushed ice on top and drizzle the Crème de Mure over the top.
– Simply garnish with two blackberries on the side of the glass.

Mezcalito de Amor
Courtesy of David Ortiz, Director of Beverage at Rocco’s Tacos and Tequila Bar in West Palm Beach, Florida

– 2 oz. ZIGNUM Mezcal Reposado
– 1 oz. Naranja Orange Liqueur
– 1 oz. Pineapple juice
– 0.50 oz. Lime juice
– Garnish: 2 basil leaves, 2 jalapeño slices, and a rim of spice

– Add jalapeños and basil in with the pineapple juice mighty muddle and then add rest of ingredients.
– Shake well and pour into a Highball glass.

La Madrugada
Courtesy of Elis Carriero, Bar Manager at Esotico Miami in Miami, Florida

– 1.5 oz. ZIGNUM Mezcal Reposado
– 1 oz. Martini Fiero
– 1 oz. citrus mix
– 2 oz. pineapple juice
– 2 bar spoons of grenadine
– Garnish: Sprig of mint

– Add all ingredients to cocktail shaker with crushed ice.
– Shake well and pour into a Catalina glass.

The Spritz

– 3 oz. Figlia
– 4 oz. Sparkling Water
– Squeeze of fresh orange
– Garnish: Orange rind, rosemary
– Ice

– Build in glass.
– Fill with ice.
– Garnish with orange rind and rosemary.

Italian Rita
More on PATRÓN’s Cinco De Mayo-friendly collaboration with JonBoy via Cocktail Courier can be found here

– 1 oz. Martini & Rossi Fiero
– 2 oz. PATRÓN Tequila
– 1/2 oz. Lime
– 1/4 oz. Honey
– Garnish: Lime Wheel

– Add ingredients to cocktail shaker and shake together.
– Pour over ice into a rocks glass.
– Garnish with a lime wheel.

Ballotin Mint Julep

– 3 oz. Ballotin Chocolate Mint
– Crushed Ice
– 2 sprigs fresh mint

– Fill julep cup with crushed ice.
– Add Ballotin Chocolate Mint.
– Garnish with slapped mint sprigs.

Ballotin Peanut Butter Cup Martini

– 2 oz. Ballotin Peanut Butter Chocolate Whiskey
– 1 oz. vanilla-flavored vodka
– 1 oz. half and half
– Chocolate sauce to rim the glass

– Place all ingredients over ice in a martini shaker.
– Shake well.
– Rim glass with chocolate sauce.
– Pour into glass.
– Optional: Serve with a peanut butter cup for garnish.

Tommy’s Margarita

– 2 parts Altos Plata 
– 1 part Lime juice
– 1/2 part Agave Syrup
– Garnish: lemon wedge, salt rim

– Add tequila, lime juice and syrup.
– Garnish with a lemon wedge and salt rim.

Crafted Paloma

– 2 parts Altos Plata
– 2 parts fresh pink grapefruit juice
– 1 part lemon juice
– 1/2 part agave syrup
– A pinch of salt 

– Add ingredients.
– Enjoy.

Bribon Tequila

Tags: , , , , ,

About the Author

Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World,, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."

Comments are closed.

Back to Top ↑