CINCO DE MAYO + MARGARITAS:
6 RECIPES TO ENJOY AT HOME!

Summer is just around the corner, and with it, a festival that is celebrated during May at all the Solmar Hotels & Resorts properties, dedicated to Mexico’s most iconic drink: Margaritas!

And Cinco de Mayo sounds like the perfect occasion to enjoy this traditional cocktail, that is why —in case you are not visiting your home away in Cabo during this month—, we invite you to celebrate your own Margarita Festival from home!

Here 6 recipes of our favorite margaritas, that are sure to delight your sybarite spirit!

Enjoy!

1 | PINEAPPLE MARGARITA  

Ingredients:

  • 2 oz Tequila Herradura Blanco
  • 1 oz Mezcal recuerdo de Oaxaca
  • 1 oz Orange liqueur
  • 1.5 oz Agave honey
  • 1.5 oz Pineapple juice
  • 1.5 oz Orange juice
  • .01 gr Jalapeño chili

Preparation:

In a mixing glass, pour 3/4 of ice, pour the distillate base (tequila and mezcal), then the orange liqueur, agave honey, pineapple juice, orange juice and jalapeño pepper.

Shake vigorously for 15 to 20 seconds and serve into a rimmed glass, garnish with a pineapple wedge.

*By Playa Grande Resort

2 | COCONUT MARGARITA

Ingredients:

  • 2 oz tequila 1800 blanco
  • 1 oz Malibu rum
  • 1 oz Orange liqueur
  • 3 oz Carnation
  • 1 oz pineapple juice
  • 2 oz coconut cream
  • 100 gr grated coconut
  • 1 oz simple syrup

Preparation:

In a mixing glass, pour 3/4 of ice, place the base of the distillate, and the ingredients one by one, shake vigorously for 15 to 20 seconds and serve in a glass. Garnish with grated coconut.

*By Playa Grande Resort

3| MANGO FUSION

 Ingredients:

  • 2 oz Aged tequila
  • Mango puree
  • 1oz Ancho chili liqueur
  • 1 ½ oz Triple sec
  • Homemade syrup

Preparation:

Pour into cocktail shaker the aged tequila, triple sec, mango puree, ancho chili liqueur, lemon juice is added after, pour ½ oz of homemade syrup pour some ice. Fill an old – fashioned glass with worm salt on the rim. guajillo chile and chops of natural mango.

*By Grand Solmar Land’s End

Interesting facts about Cinco de Mayo you may not know:

— Mexico commemorates the victory of a battle held against the armed forces of Napoleon III on May the 5th, 1862 in the city of Puebla, led by General Ignacio Zaragoza.

— Ignacio Zaragoza was born in Presidio de la Bahía de Espíritu Santo, known today as Goliad, Texas.

— In 1867, it is said that a group of Mexicans residing in Texas began to celebrate the date with songs and poetry, which would later become a celebration among Mexican communities in many other states of the US.

— This date is paralleled in relevance to that of Mexican Independence –which actually is on September 16th.

4 | INK WATERMELON

Ingredients:

  • 2 oz Aged tequila
  • Watermelon puree
  • 1 oz Pomegranate liqueur
  • 1 ½ oz Triple sec
  • Mint

Preparation:

Pour into cocktail shaker the aged tequila, triple sec, pomegranate liqueur, mashed watermelon, lemon juice is added after, pour the homemade syrup pour some ice. Fill an old–fashioned glass with worm salt on the rim. garnish with mint leaves.

*By Grand Solmar Land’s End

5 | SMOKEY MARGARITA

Ingredients:

  • 1 ½ oz Amores mezcal
  • 1 ½ oz Controy
  • Pineapple juice
  • 6-8 pcs. Mint leaves
  • ¾ oz Simple syrup
  • 1 oz Lime juice

Preparation:

In a cocktail shaker combine the following: Amores mezcal, Controy, lime juice, mint leaves, macerate the leaves, pour the simple syrup, pour ice ¾ full and shake vigorously for 15-20 seconds. Fill an old-fashioned glass with new ice and strain margarita into the glass. Garnish with fresh basil leaves.

*By Grand Solmar at Rancho San Lucas

6 | RANCHORITA

Ingredients:

  • 1 ½ oz Reposado tequila
  • 1 oz Limoncello
  • 1½ oz Controy
  • Cucumber
  • 6-8 pcs. Basil leaves
  • ¾ oz Agave syrup

Preparation:

In a cocktail shaker combine the following: reposado tequila, limoncello, Controy, basil leaves, cucumber macerate the leaves with the cucumber, pour the agave syrup and shake vigorously for 15-20 seconds. Fill an old-fashioned glass with new ice and strain margarita into the glass. Garnish with fresh basil leaves and cucumber peel.

*By Grand Solmar at Rancho San Lucas

In a cocktail shaker combine the following: reposado tequila, limoncello, Controy, basil leaves, cucumber macerate the leaves with the cucumber, pour the agave syrup and shake vigorously for 15-20 seconds. Fill an old-fashioned glass with new ice and strain margarita into the glass. Garnish with fresh basil leaves and cucumber peel.

Did you know?

There are many versions about the origin of this drink, but the most accepted ones tell about Carlos Danny Herrera, owner of restaurant “Rancho la gloria” in Tijuana, who created a Margarita recipe in 1938, to honor the beauty of actress Marjorie King.

The second one, also honoring the beauty of a woman, tells about a bartender in another hotel in Tijuana who was impressed by the stunning dancer Margarita Carmen Cansino, who will later become the famous actress Rita Hayworth.

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