Cinco de Mayo is a much bigger deal in the United States than it is in Mexico. And it is definitely not, as some Americans think, Mexican Independence Day. Instead, it commemorates one battle, the Battle of Puebla, when the Mexican army defeated the French. But setting all that aside, it is still a perfect day to have a Margarita. Or three. We caught up with Spencer Elliot, the head bartender at the Mondrian Terrace in New York City and he showed us how to make a trio of different Margs: a classic for all you purists, a yuzu tinged version that’s super refreshing and one made with mezcal for a smoky touch.
Have one, have all three and have a happy Cinco.
Classic Margarita
Ingredients:
2 oz Patron tequila
1 oz lime juice
.75 oz Cointreau
.25 oz agave
Instructions:
Add all ingredients to a shaker with ice.
Shake and strain into a rocks glass
Fired Up Margarita
Ingredients
1.5 oz Casamigos Blanco
.5 oz Yuzu liqueur
.75 oz lime
.75 oz cucumber juice
.5 oz agave
Smoked salt
Instructions:
Dip a rocks glass in lime juice, then smoked salt.
Add all ingredients but salt to a shaker with ice.
Shake and strain into the prepared glass
Split Base Margarita
Ingredients:
1 oz Casamigos Blanco
1 oz Ilegal Mezcal
1 oz lime
.75 oz Cointreau
.25 oz agave
Instructions:
Add all ingredients to a shaker with ice.
Shake and strain into a rocks glass