Tag Archives: Cinco de Mayo cocktails

Drink of the Week: Diabolito

Cinco de Mayo is on Tuesday and it’s not all about Corona, people. Nor is it all about the margarita. While that is certainly a worthy cocktail to knock back whilst celebrating this most Americanized of Mexican holidays, there’s more you can mix tequila with than Cointreau and lime juice. You can also drink a Diabolito, which I’ll get to…

There’s also been a veritable explosion of new tequila brands — some with really cool-looking labels — in the past few years. Which is how I ended up sampling a bottle of Espolon Reposado, a tequila whose agave pinas are slow-cooked before the fermented and distilled product is aged in new American oak barrels to become a reposado.

I chose to try the tequila in a Diabolito cocktail because “diabolito” means little devil in Spanish, and I thought the name apropos for the Day of the Dead figures so prominent on the awesome label (as with wine, I know you’re not supposed to go for the cute labels, but…).

This cocktail mixes tequila with lime juice, Creme de Cassis and ginger ale, and while it had initial promise, I found the ginger ale overpowered the drink and left it too sweet besides. If the recipe making were up to me, I’d axe the ginger ale in favour of two ounces of a club soda topper, sweeten it with a bar spoon of agave syrup, build it in a smaller glass, and garnish it with blackberries (pictured). Then, I’d enjoy a couple “little devils” on Cinco de Mayo.

Best tequila label ever. And the cocktail's not bad, either.

Best tequila label ever. And the cocktail’s not bad, either.


  • 2 oz Espolon Reposado
  • 1 oz lime juice
  • 1/2 oz Creme de Cassis
  • 4 oz ginger ale

Method: Build all ingredients in a highball glass. Stir. Garnish with a lime twist.

— Recipe courtesy Espolon

Happy Cinco de Mayo! a.k.a. Margarita Monday?

I don’t normally blog about drinks on Monday, but today is Cinco de Mayo so I’ll make an exception. It’s a holiday associated with sombrero-wearing, Corona-swilling, piñata-whacking revellers, that’s arguably more widely celebrated in the United States than in Mexico. Since more Canadians are starting to reach for tangy tacos and biggie margaritas on May 5th, here’s a quick primer as to what we’re even celebrating.

All you need for your Cinco de Mayo party is a giant sombrero and a margarita or a Corona (or both, like Snooki).

All you need for your Cinco de Mayo party is a giant sombrero and a margarita, a Corona or a shot of tequila (or all three!).

Way back in 1862 the Mexicans defeated the French at the Battle of Puebla, a win that helped unify the country (May 5th is not Mexican independence day — that’s celebrated on Sept. 16). Oddly, the holiday somehow got hijacked by American university students and has been voted one of the Top 10 party holidays in the U.S. But no matter. We can celebrate, too.

The main ingredient you’re going to need is alcohol. While it’s tempting to chill a six-pack of Dos Equis, or break out the dusty bottle of Cuervo for some throat-burning shooters, please refrain. You can do better. Instead, shake up some margaritas and treat yourself by using good tequila, such as Patron Reposado (see margarita recipe, below).

If you’re not able to celebrate today, swing by Inglewood this Saturday, May 10, for the annual Kitchen Party fundraiser. This year’s theme is Mexican, so bring your sombrero and get ready to drink some margaritas. Ole!

A margarita really is perfection in a glass. Ole!

A margarita really is perfection in a glass.

Patron Perfect Margarita

  • 1-1/2 oz Patron Reposado tequila
  • 3/4 oz Patron Citronage Orange Liqueur
  • 3/4 oz fresh lime juice
  • 1/4 oz agave nectar
  • Lime wheel garnish

Method: Salt the rim of a rocks glass, if desired. Combine ingredients in a shaker with ice; shake well and strain into an ice-filled rocks glass. Garnish with a lime wheel.

— Recipe courtesy Patron