It’s nearly May 5, which is an important day of celebration in the Southwest and anywhere you find folks of Mexican heritage. If you want to class it up this Cinco de Mayo, leave the salted rims behind and try these elegant recipes made with Riazul Premium Tequila, created by Cervantes Ramirez, Master Mixologist and General Manager of New York’s West Village speakeasy Little Branch.
Diablito
2 oz. Riazul Añejo
5 pieces of lime
3/4 oz. simple sugar
2 slices skinned cucumber
3 dashes hot sauce
Muddle in a shaker filled with cracked ice, shake eight times and dump into a glass. Top off with 3 dashes of your favorite hot sauce.
Black Mamba
2 oz. Riazul Silver
3/4 oz. Simple Sugar
3/4 oz. fresh lime juice
3 blackberries
Muddle 3 blackberries, combine ingredients. Shake, served up.
Repo Twist
2 oz. Riazul Reposado
3/4 oz. fresh lime juice
3/4 oz. simple sugar
1 fresh mint leaf
2 slices skinned cucumber
Muddle together reposado, lime juice, simple sugar and fresh mint.
Garnish with cucumber slices.
You can read all about Cinco de Mayo and try some Mexican recipes in the May issue of Burn! Magazine. Click here to subscribe.
Lois Manno
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