After you get a taste of Stilt House Brewery's Hell Yeah jalapeño lager or six Southern Brewing & Winemaking pepper-inflected beers, fuel up on tacos at Clementine Café's pop-up lunch and indulge along the St. Pete Grand Central District's 11-stop trolley tour, round out Cinco de Mayo with these variations on three beloved beverages.
Makes 1; Adapted from cookieandkate.com
2 teaspoons kosher or sea salt
1 ounce fresh lime juice
1/2 teaspoon light agave nectar, or 1 teaspoon simple syrup
1 thinly sliced serrano pepper round
2 ounces grapefruit juice
2 ounces silver or blanco tequila
1 1/2 ounces club soda
Small grapefruit wedges, for garnish
Pour the sea salt onto a small plate. Run a lime wedge around the rim of your glass and roll the edge of the glass onto the salt. Fill the prepared glass with ice.
In a cocktail shaker, muddle together the lime juice, agave nectar and one small slice of pepper. Fill the shaker with ice, and then pour in the grapefruit juice and tequila.
Put the lid on your shaker and shake until the mixture is thoroughly chilled. Pour the blend into the prepared glass and top with club soda. Garnish with a grapefruit wedge.
Makes 1; Adapted from saveur.com
1 teaspoon agave nectar
2 orange slices, plus a peel for garnish
3 ounces reposado tequila
1-2 dashes bitters
Muddle agave and orange slices in a cocktail shaker; add tequila and ice. Stir until chilled and strain into an old-fashioned glass with ice. Add bitters and garnish with orange peel.
Makes 1; Adapted from leitesculinaria.com
3 mint sprigs
3 lime wedges
3 teaspoons sugar
6 ounces ice cubes
1 1/2 ounces blanco tequila
2 ounces sparkling water
1 ounce lemon-lime soda
Lime slice and mint sprig, for garnish
In a mixing glass or cocktail shaker, muddle the mint sprigs, lime and sugar. Incorporate the ice and tequila. Cap tightly, shake vigorously and pour into a 12-ounce glass.
Top the glass with sparkling water and add in the lemon-lime soda. Garnish with a mint spring and slice of lime.