If you like cocktails the next three days should provide plenty of excuses/reasons to have one. Tomorrow, May 5th, is Cinco de Mayo; Saturday, May 6th, is Kentucky Derby Day; and to finish the weekend with a bang, Sunday is National Cosmpolitan Day. Here are three new delicious cocktails to try now .
FOR CINCO DE MAYO
The Swamp Fire, created by Garret Richard for Slowly Shirley
3/4 oz St. George Green Chili vodka
1/4 oz jalapeño infused tequila
1/2 oz Cabeza tequila
1/2 oz lime
1/2 oz lime cordial
1/4 oz demerara syrup
1 oz pineapple
1/4 oz Green Chartreuse
1/4 oz Cilantro tincture
Glass: Rocks
Ice: Kold Draft
Garnish: Banana leaf wrapped around glass, pineapple, cilantro sprig, and orchid
Method: Shake with 3 cubes
Vampiro, created by Alex Valencia of La Contenta, New York
This traditional Mexican drink incorporates a riff on the classic sangrita, but instead of the tequila and mix served side by side, it’s blended together and topped off with grapefruit soda.
1.5 parts Tres Agaves Tequila Reposado
5 parts Sangrita*
.5 parts Lime juice
Balance with grapefruit soda (squirt or Jarritos)
Method: Build the drink by first putting the tequila in the glass, then add the sangrita mix and top off with grapefruit soda; stir ingredients together in highball glass and garnish with grapefruit wheel.
*How to Make the Sangrita
Blend together the following ingredients:
– Pinch of salt
– hot sauce
– Orange juice (from 1 orange)
– Lime juice (4 limes)
– Grapefruit juice (2 grapefruits)
– A touch of ground black pepper
FOR KENTUCKY DERBY DAY
The Pineapple Julep, created by Jim Kearns of Slowly Shirley
2-1/4 oz pineapple-infused Evan Williams Single Barrel Bourbon*
1/4 oz Cruzan Blackstrap Rum
1/4 oz brown sugar syrup**
7 mint sprigs
Glass: Rocks
Ice: Crushed
Garnish: Lavishly with mint
Method: Combine brown sugar syrup, the leaves of two mint sprigs and pineapple infused Bourbon in a large shaker tin. Muddle. Strain into a chilled julep glass. Top with a generous amount of crushed ice and Blackstrap rum.
*Brown sugar syrup
Combine 2 lbs brown sugar and 1 lb water. Stir over low heat, until sugar is dissolved.
**Pineapple-infused Evan Williams Single Barrel Bourbon
Cut the skin and leaves off a pineapple. Cut it into cubes, approximately 1″ wide. Combine the pineapple cubes with 1 750ml bottle of Evan Williams Single Barrel Bourbon in a 1-gallon container. Infuse for at least 24 hours.
