Looking for a Cinco de Mayo cocktail that’s (1) insanely delicious (2) easy to make and (3) not a margarita? You can end your search here, friends.
First, let me say that there’s nothing wrong with a well made marg. It’s a classic I love to tweak, and I’ve shared some seriously delicious versions in the past. But since tequila is so wonderfully versatile in cocktails and so rarely gets to show its colors outside the usual suspects, I feel like Cinco de Mayo is the day to really let it shine.
If you tried out my take on the Mexican Firing Squad cocktail, you know I have a thing for tequila + ginger beer. Something about the bright spice and light, refreshing sweetness of ginger just makes tequila sing. If you’re a ginger beer fanatic like I am, you know that there’s a growing number of craft brews lining the shelves, and that they vary widely in taste. Some are super spicy, others more balanced, still others a little on the sweet side… the list goes on. One of my all time favorites for its easy drinkability and unbeatable versatility in cocktails is Bundaberg ginger beer. It’s a family operation (the recipe is three generations old!) out of Bundaberg, Australia, and tastes every bit like a craft brew should. It’s in the “well balanced” category of ginger beers for me, and hits you with a lot of real ginger flavor without burning your mouth out with spice.
Tequila and ginger could stand on their own together, but for this recipe I went all out on flavor by adding fresh blackberry and sage to the mix. The result was so lush with fresh, juicy flavors and bright effervescence, the first round disappeared practically the second I served them. So also, be forewarned — you are going to want seconds (and thirds… and fourths…) of this. Have the ingredients on hand, and as always, pace yourself and your guests! Thanks to the ginger beer, this one won’t hit you over the head like a margarita would (another plus in my book), but it’s dangerously drinkable (hence the ‘diablo’ in the name).
- 10 fresh blackberries
- 20 fresh sage leaves
- 3 oz tequila
- 1.5 oz ginger liqueur
- 1 oz fresh squeezed lime juice
- Bundaberg ginger beer to top
- Combine everything but the ginger beer in a blender, then blend on high speed for 4-5 seconds, just until combined.
- Strain through a fine mesh sieve (stirring while you pour makes this super quick!) into a cocktail shaker filled with ice.
- Shake hard for 10 seconds, then pour into two rocks glasses filled with ice.
- Top with ginger beer to taste (about 2-3 oz per glass) and garnish with blackberries.
Honestly, I don’t want to twist your arm or anything, but you really have to give this one a try. I don’t like to pick favorites, but it may just be my best tequila cocktail recipe of all time. In any case, it’s certainly my favorite tequila cocktail of this hour, because I have one in my hand and am most definitely biased.
If you try this Cinco de Mayo cocktail recipe, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!
This post was sponsored by the good folks at Bundaberg and their seriously awesome ginger beer.