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Added on by Trinh Quan Huy-Philip
CINCO DE MAYO cocktail

Glass type

Lowball glass
Lowball glass

8 ingredients

I entered a competition called Spicy Tequila. I thought of tequila and linked it into Mexico with a touch of spice to compliment the agave flavors. At the same moment, I remembered the “Cinco de Mayo” (Spanish for “fifth of May”) celebration. The date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. So I decided to base the recipe on the red colour of the bloody war. Tequila is the base for their nation, and Wenneker Strawberry to show off the love for Mexican side and raspberry to give freshness and also represent the blood of the French, with the red bell-pepper to give a bit of spice when they failed. Lemon juice for their pity at losing in the battle is added just to give the right balance. A touch of agave syrup, complements and adds the sweetness of the Mexicans winning. Because the Swizzle Masters Competition decided to make the drinks live at the Vinexpo in Bordeaux, I tried to give it a bit of complexity with the Dubonnet Rouge, adding extra flavour and colour to the drink as well. Finally, as it was a war with smokiness from the guns, the mezcal and a pinch black of pepper is be added. Yes, I thought it was crazy when I realised I had made a drink with so many ingredients; but I believe that each ingredient adds something. It’s not just the taste but also the mouthfeel. For me, it is a perfect war in this drink and I am proud that I have made it – the original and first ever “Cinco de Mayo” Cocktail. Enjoy the battle! ~ Trinh Quan Huy-Philip, Vietnam Mixxit Master 2011 and Swizzle Master 2015


Gently muddle the red bell pepper and raspberries together into the cocktail shaker. Add a spoonful of agave syrup to dissolve with lemon juice then fill up with the remaining ingredients. Add ice and shake well. Strain into a rocks glass filled with crushed ice. Float the mezcal on top and garnish with lemon zest, stick of berries and sprig of mint. Sprinkle a pinch of black pepper and serve.


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