| HOLIDAY TIPS |

Cinco de Mayo is a time to honor all things Mexican— food, drink, music, and the general spirit of fun and festivity. The May 5th holiday also typically comes with warm spring weather, yet another reason to gather and celebrate. These tequila- and mezcal-based cocktails will add sizzle to your Cinco.

2 oz. Santo Gusano joven mezcal ½ oz. Green Chartreuse ¾ oz. Fresh lime juice ½ oz. Cold basil infusion 3 slices Macerated cucumber 2 dashes Palo santo bitters

In a shaker, add ingredients with ice. Shake and strain into a chilled glass. Finish with a few drops of palo santo bitters.

The mixologists at Amante, an agave-focused lounge by RosaNegra Miami, created this recipe.

1 oz. Tequila Don Julio blanco ½ oz. Italian aperitif ⅓ oz. Dry vermouth 1 dash Elderflower

Best in Show liqueur ½ oz. Cucumber syrup ⅔ oz. Fresh lime juice 1 ½ oz. Sparkling water

Add tall ice to a highball glass. Add all ingredients. Stir gently to incorporate. Garnish with a long cucumber slice and Mexican salt.

The mixologists at Bar Leone in Hong Kong created this recipe.

1 ½ oz. Reposado tequila ½ oz. Elderflower liqueur 1 ¾ oz. Yuzu sour ¾ oz. Lemongrass ginger syrup 3 drops Saline solution

Rim part of a coupe glass with makrut lime salt. Combine ingredients in a shaker and shake. Strain into coupe glass. Garnish with a Szechuan Button or“ Buzz Button” flower.

The mixologists at Serena Pastificio, with locations in Atlanta, and Boca Raton, FL, created this recipe.

( Yields 10 servings)

11 oz. Yola mezcal 7 oz. Campari 7 oz. Dolin Rogue vermouth 1 ⅔ oz. Pairidaeza crème de cacao 2 ¾ oz. Pairidaeza crème de banane 11 oz. Coconut oil

Combine all ingredients in a large container and let sit at room temperature for two hours, gently agitating or stirring every 15 minutes. Seal the container and transfer the mixture to the freezer and leave overnight. The coconut oil will solidify and form a raft on top. Once the coconut oil is frozen, remove the raft and strain the mixture through a coffee filter to remove any large particles. Serve over ice in a chilled glass.

Smokey Mountain

Javier Rojas, lead bartender at Vinai in Minneapolis, created this recipe.

2 oz. El Tequileño Platinum tequila 1 oz. Fresh lime juice ½ oz. Agave syrup 1 oz. Nixta corn liqueur

Add all ingredients to a cocktail shaker over cubed ice. Shake until ice cold. Fine strain into a cocktail coupe. Garnish with a flame charred baby corn.

The mixologists at El Tequileño created this recipe for Casa Salles in Mexico.

1 ½ oz. Laelia tequila 1 oz. Nixta Licor de Elote ¾ oz. Pineapple juice ½ oz. Lime juice ¼ oz. Agave nectar 1 pinch Salt

Add all ingredients to a shaker with ice and shake vigorously. Strain over fresh ice into rocks glass. Garnish with a lime wheel and corn husk.

The mixologists at Laelia created this recipe.

Mexica Margarita