Another Cinco de Mayo is upon us, and that means one thing: tequila.
The most popular, and predictable, route for us to go with our holiday cocktail would be a margarita. In the past, CL's featured a couple solid places to score the beverage locally, and those in the mood for something tasty at home should consider the Spicy Paloma, one of the best cocktails to grace this column, ever.
Since many people already known their go-to margarita formula by heart (and even if you wanted to switch it up a little by adding some strawberry or mango, those recipes are all over the web), why not try an original instead?
This week's Cinco de Mayo-fied sangria will make you wonder why it's not on the menu of your favorite Tex-Mex joint.
The sangria swaps brandy for tequila and includes plenty of complementary citrus. But tequila isn't the focus; it's more of a whisper than a Cuervo shot-style hit to the chest. And the cilantro (which is OK to omit, but I'll think of you differently) won't make the drink taste like salsa, either — it's there for some freshness.
The bitters, however, are essential, as the cocktail is pretty "meh" without them. For those who followed my lead two weeks ago, our homemade bitters are ready to go and take this recipe to the next level. Otherwise, Angostura's orange bitters will work just fine.
Happy Cinco de Mayo, everyone!
Cinco de Mayo Sangria
Makes 1
2 ounces tequila (I used Hornitos)
2 ounces orange juice
2 ounces pineapple juice
Juice of 1 grapefruit wedge
2 pinches cilantro
1 ounces agave nectar
3-4 dashes homemade bitters, or orange bitters
3-4 ounces red wine (I used zinfandel)
In an ice-filled cocktail shaker, add tequila, orange, pineapple and grapefruit juices, cilantro, agave, and orange bitters. Shake vigorously for 10 seconds. Strain into an ice-filled sangria glass. Place a spoon just above drink's surface and gently pour red wine onto the spoon to float on top. Garnish with an orange and grapefruit wheel along with a sprig of cilantro.
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This article appears in Apr 28 – May 4, 2016.