Cinco de Mayo calls for delicious recipes and you’ve come to the right place. We’re arming you with refreshing and delicious cocktails below courtesy from Soltado Tequila.
The Mad Botanist
Kourtney Wenke, ButaPub
1 oz Soltado Tequila
3/4 oz Fernet
1/2 oz green chartreuse
1/2 oz lime juice
1/4 oz agave syrup
Garnish lemon peel
Shake all with ice, strain into a cocktail glass filled with ice. Garnish.
Weekend in Malibu
Rob Bennett, Blu Wolf Bistro
1.5 oz Soltado Tequila
.5 oz Triple Sec
2 Muddled Strawberries
3 oz House made sour mix
Lime + Strawberry Garnish
Muddle strawberries with the tequila unless quite macerated. Add ice, margarita mix, and shake hard, until frothy. Pour into a tall glass filled with ice. Garnish with a lime wheel and strawberry slice.
The Russian’s Cat
James Black, Nox Cocktail Lounge
3 oz Soltado Tequila
1 oz Solerno Blood Orange
.50 oz Citrónge Lime Liqueur
2 Dashes Fee Brothers Lemon Bitters
Optional: Pinch Alder Smoked Salt
Shake all ingredients, strain into rocks glass. Garnish with a pinch of salt, tossed into the glass just before serving.
Bayou Sling
Juan Arboleda, Gentilly Kitchen & Bar
1 1/2 oz Soltado Tequila
1 oz simple syrup (2:1 sugar to water)
1 oz grapefruit juice
1 oz orange cordial
3/4 oz lemon juice
San Pellegrino Pompelmo
Sea salt
Orange peel garnish
Shake all ingredients with ice, strain into a tall glass, filled with ice. Top with San Pellegrino pompelmo and a pinch of sea salt. Orange peel garnish.
Pineapple Mint Julep
Cassandra Rosen for Soltado Tequila
1.5 oz Soltado Tequila
4 oz fresh pineapple cubes
Dash mint bitters
2 oz ginger beer
Crushed ice
Garnish: lime wheel, mint
Muddle the mint leaves in a shaker, add the pineapple, muddle again. Add the tequila and the bitters, shake with ice. Strain into a cocktail glass filled with ice. Top with ginger beer, stir. Garnish.
The Green Easy
By Cassandra Rosen for Soltado Tequila
Serves 4
6 oz Soltado Tequila
1/2 avocado, peeled, sliced and pitted
4 ounces fresh lime juice
2 ounces orange liqueur
Let us know what you think of the recipes!
About the Editor
Formerly an editor at Demand Media, writer at Citysearch, The Examiner and proofreader at The Los Angeles Daily News, Christy Buena decided to start Disarray Magazine because she missed writing what she wanted. From hiring writers, to contacting publicists and making assignments, Christy is responsible for the editorial strategy of DisarrayMAG.
When she’s not running Disarray, she’s consulting for Tigerlily Consultants, helping businesses with their content marketing and social media strategies.
When she’s not running Disarray, she’s consulting for Tigerlily Consultants, helping businesses with their content marketing and social media strategies.
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