Tag Archives: Cinco de Mayo margarita

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

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Drink of the Week: Margarita

Please don’t hate me because I love margaritas. I know I tend to go on about them and recently blogged about a Prickly Pear Margarita, but they really are just the right combination of sweet, sour, bitter and salty. Plus, it’s Cinco de Mayo tomorrow — voted one of the Top 10 booziest holidays by Time magazine — so what better excuse do you need to rim a rocks glass with salt, juice some limes and shake up the best party cocktail ever?

It’s a party in a glass, but way classier to drink than shooting back tequila poppers all night.

Margarita

  • 2 oz 100 percent agave reposado tequila (I like Casa Herradura)
  • 1 oz Cointreau (or Controy if, like me, you’ve recently returned from Mexico with a couple of bottles)
  • 1 oz fresh-squeezed lime juice
  • 1 tsp. (or to taste) agave nectar or simple syrup
  • Coarse sea salt to rim glass, if desired
  • Lime wheel garnish

Rim a margarita glass with sea salt and then fill with crushed ice. In a shaker, combine tequila, Cointreau, lime juice and syrup. Shake with ice then strain into the margarita glass. Garnish with a lime wheel. Repeat (they’re like potato chips: you can’t have just one).

Go ahead, dive right in! Mmmm … margaritas …