10 Cinco de Mayo Sips for 2026
Cinco de Mayo is a time to honor all things Mexican, from food, drink and music to the general spirit of fun and festivity. The May 5th holiday also typically comes with warm spring weather — yet another reason to gather together and celebrate. Here are 10 tequila- and mezcal-based cocktails to add some sizzle to your Cinco.
Manzanilla Margarita
Ingredients
1 ½ oz. Chamomile-infused Lalo blanco tequila½ oz. Maracuya passion fruit syrup¾ oz. Lime juice¼ oz. Poblano pepper liqueur¼ oz. Vanilla syrupChamomile salt rim
Instructions
Rim a rocks glass hallway with chamomile salt.
Combine liquid ingredients in a shaker and shake.
Pour into glass and over large rock.
Notes
The mixologists at elNico, the rooftop restaurant at The Penny Williamsburg, created this recipe.
Stranger You Recognize
Ingredients
1 ½ oz. Reposado tequila½ oz. Elderflower liqueur1 ¾ oz. Yuzu sour¾ oz. Lemongrass ginger syrup3 drops Saline solution
Instructions
Rim part of a coupe glass with makrut lime salt.
Combine ingredients in a shaker and shake.
Strain into coupe glass.
Garnish with a Szechuan Button or “Buzz Button” flower.
Notes
The mixologists at Serena Pastificio, with locations in Atlanta, Georgia and Boca Raton, Florida, created this recipe.
Mancuso Margarita
Ingredients
2 oz. El Tequileno Blanco1 oz. Electric red bell pepper syrup½ oz. Pineapple¼ oz. Fino sherry¼ oz. Fernet Jelenik⅛ oz. Yuzu1 oz. Water
Instructions
Combine ingredients and shake.
Pour into rocks glass.
Garnish with lime wheel.
Notes
Niko Novick, executive of beverage at Diner Ross Steakhouse in Las Vegas, created this recipe.
Best in Show
Ingredients
1 oz. Tequila Don Julio blanco½ oz. Italian aperitif⅓ oz. Dry vermouth1 dash Elderflower liqueur½ oz. Cucumber syrup⅔ oz. Fresh lime juice1 ½ oz. Sparkling water
Instructions
Add tall ice to a highball glass.
Add all ingredients.
Stir gently to incorporate.
Garnish with a long cucumber slice and Mexican salt.
Notes
The mixologists at Bar Leone in Hong Kong created this recipe.
Evolution
Ingredients
1 ½ oz. Blanco tequila½ oz. St. Elder elderflower liqueur½ oz. Lime juiceMango ice cube
Instructions
Combine liquid ingredients and shake.
Pour into rocks glass over mango ice cube.
Notes
Jordan Moton, Indigo Road Hospitality Group’s assistant beverage director, created this recipe for Corner Chophouse in Winter Park, FL.
Tamarindo Serrano
Ingredients
2 oz. Tequila Centinela Eterno Cristalino1 oz. Natural tamarind concentrate½ oz. Chili syrup or diluted tamarind candyTop with sparkling water about 2-3 oz, to tasteChapulin salt rim
Instructions
Rim a glass with chapulín salt.
Shake tequila, tamarind, and syrup with ice.
Strain into glass over fresh ice.
Top with sparkling water.
Garnish with a tamarind candy skewer or a dash of chili powder.
Notes
The mixologists at Tequila Centinela created this recipe.
Smokey Mountain
Ingredients
11 oz. Yola mezcal7 oz. Campari7 oz. Dolin Rogue sweet vermouth1 ⅔ oz. Pairidaeza crème de cacao2 ¾ oz. Pairidaeza crème de banane11 oz. Coconut oil
Instructions
(Batched, yields 10 servings)
Combine all ingredients in a large container.
Let sit at room temperature for two hours, gently agitating or stirring every 15 minutes.
Seal the container and transfer the mixture to the freezer and leave overnight.
The coconut oil will solidify and form a raft on top.
Once the coconut oil is frozen, remove the raft and strain the mixture through a coffee filter to remove any large particles.
Serve over ice in a chilled glass.
Notes
Javier Rojas, lead bartender at Vinai in Minneapolis, created this recipe.
Corn Margarita
Ingredients
2 oz. El Tequileño Platinum tequila1 oz. Freshly squeezed lime juice½ oz. Agave syrup1 oz. Nixta Licor de Elote (corn liqueur)
Instructions
Add all ingredients to a cocktail shaker over cubed ice.
Shake until ice cold.
Fine strain into a cocktail coupe.
Garnish with a flame charred baby corn.
Notes
The mixologists at El Tequileño created this recipe for Casa Salles in Tequila, Mexico.
Reloj
Ingredients
2 oz. Santo Gusano joven mezcal½ oz. Green Chartreuse¾ oz. Fresh lime juice½ oz. Cold basil infusion3 slices Macerated cucumber2 dashes Palo santo bitters
Instructions
Combine ingredients in a shaker with ice.
Shake well and strain into a chilled glass.
Finish with a few drops of Palo Santo bitters.
Notes
The mixologists at Amante, an agave-focused lounge by RosaNegra Miami, created this recipe.
Mexica Margarita
Ingredients
1 ½ oz. Laelia tequila1 oz. Nixta Licor de Elote¾ oz. Pineapple juice½ oz. Lime juice¼ oz. Agave nectar1 pinch Salt
Instructions
Add all ingredients to a shaker with ice.
Shake vigorously.
Strain over fresh ice into rocks glass.
Garnish with a lime wheel and corn husk.
Notes
The mixologists at Laelia created this recipe.
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