Cindo de Mayo – Special Drink Recipes

Cindo de Mayo – Special Drink Recipes

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • For the Sangria
  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 1/2 cups white rum (regular or flavored)
  • 1/2 cup white sugar
  • 1 (750 milliliter) bottle red wine
  • 1 cup orange juice or 6oz pineapple juice
  • For the Spicy Mezcal Margarita
  • 1 teaspoon Tajin (optional)
  • 1 teaspoon kosher salt
  • 1 lime wedge
  • 1/2 to 3/4 cup freshly squeezed lime juice
  • 2 ounces Habanero Mezcal or Tequila (6 T)
  • 1 1/2 ounces triple sec or Orange liquor (3 T)
  • 1 teaspoon agave syrup (optional)
  • For the Michelada
  • 12 oz can/bottle Mexican Beer such as Corona or Modelo Especial
  • One Lime (cut in half)
  • 1 teaspoon salt
  • 1 teaspoon tajin
  • Splash of worcester sauce
  • Splash of Maggi or soy sauce
  • Splash of hot sauce
  • 1/4 to 1/2 cup or Clamato Juice


    For the Sangria:
    Its best to have the fruit, wine and juice well chilled. The rum can be room temperature to help dissolve the sugar in a following step.
    Slice the lemon, lime and orange into thin rounds and place them into a large glass pitcher.
    Pour in the rum and sugar, then stir to or shake pitcher a little to mix rum and sugar well.
    Chill in the refrigerator for about two to three hours.
    Pour in wine and orange or pineapple juice. Adjust sweetness to taste. (let sit another hour or two to really incorporate the flavors)

    For the Spicy Mezcal Margarita
    For the habanero mezcal, mix one sliced habanero with 3/4 to 1 cup mezcal in a glass jar and set it in the refrigerator for 3-4 hours to incorporate the flavors. If you don't want to do this you can add 2 slices fresh jalapeno to the tequila or mezcal when creating the drink.
    Combine salt and tajin (if using).
    Rub lime slice around top of serving glass then dip in salt/sugar mixture.
    Combine the lime juice, mezcal or tequila, and agave syrup (if using) into serving glass.
    Add the triple sec or orange liquor and slightly stir.
    Add a few ice cubes and serve.

    For the Michelada
    Mix salt and Tajin in a bowl or small plate
    Rub cut end of lime over the rim of the serving glass and then dip in salt/tajin mixture
    Squeeze 1/2 of the juice of a lime into the serving glass
    Add a splash or two each of the worcester sauce, maggi or soy sauce, and hot sauce.
    Pour the bottle or can of beer into the glass by pouring slowly and tipping glass a little to the side to avoid foam.
    Add the clamato and ice and serve.

    Notes for Sangria: For the rum, I prefer either a white rum, pineapple or mango rum. These give a fruity flavor to the sangria.

    For the wine, I prefer a medium to light sweetness or dry wine. I usually buy a cheap bottle because you are incorporating all of the other flavors. If you use a really sweet wine, use less sugar in the recipe.

    You can also use other fruit in the sangria. Strawberries and Apples do quite well. For the juice, I prefer either orange or pineapple juice. I've also made it with mango juice or nectar which is also great.

    Experiment with the flavors. It's easy and fun!!

    Notes for Spicy Mezcal Margaritas. The mezcal will create a more smoky margarita. If you don't like the smokiness, use a white tequila instead. The tajin salt mix will give it an authentic look and taste.

    Notes for the Michelada: I prefer using the spicy Clamato juice. You can also use spicy v-8 juice but the flavor will not be the same. I say 1/4 to 1/2 cup of clamato juice because everybody likes their differently. Pour some and taste until the desired flavor. For the hot sauce I prefer Valentina, but any brand of hot sauce will work.


Log in or Register to write a comment.