When we host on Cinco de Mayo, we like to offer our guests a few delicious margarita mix-ins to change up this classic drink. We prep flavorful, fresh ingredients in advance, so everyone can choose their own delicious variation on the traditional Cinco de Mayo cocktail.
The day of our party, we mix up a large batch of margarita base using this tasty recipe (leaving out the ice), prepare our mix-in ingredients, and chill them until guests arrive. When we are ready to make a cocktail, we simply combine five ounces of the margarita base, a mix-in, and ice in a cocktail shaker; shake; and serve. Each of the flavor combos below makes one drink.Get the Margarita Base Recipe
1. Avocado + Cilantro
We like to combine smooth avocado puree and fresh cilantro to create a mix-in that rounds out the sharp edges of the margarita. Think of it as a supremely delicious cocktail version of guacamole.
Add a few sprigs of cilantro to the cocktail shaker, muddle, and add a tablespoon of avocado puree. Add the margarita base and ice, shake, strain, and serve.
This mix-in re-creates the flavors of a traditional beach snack in Mexico: watermelon with dried Mexican chile, salt, and a squeeze of fresh lime.
Add a piece of watermelon (rind removed), a pinch of salt, and a pinch of dried Mexican chile powder to the cocktail shaker, and muddle. Add the margarita base and ice, shake, strain, and serve.
Smoky mezcal pairs with spicy slices of fresh jalapeno to create one of our favorite Cinco de Mayo cocktails: a spicy mezcalita. Just add two thin slices of jalapeno and 1/2 ounce of mezcal to your margarita base for this mix-in.
Add two slices jalapeno, 1/2 ounce mezcal, the margarita base, and ice to the cocktail shaker, shake, strain, and serve.
4. Roasted Pineapple
To make this mix-in, we simply roast small wedges of fresh pineapple for 20 minutes at 400 degrees (or until slightly browned). The sugars in the pineapple caramelize in the oven.
Add a piece of roasted pineapple to the cocktail shaker and muddle. Add the margarita base and ice, shake, strain, and serve.
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