Cinco de Mayo Cocktail: Mexican Sun

This year, truly celebrate Mexican heritage with the plant that started it all, the agave
Contributor
Mexican sun cocktail

Tequila Don Julio

This year, truly celebrate Mexican heritage with the plant that started it all, the agave. Whether you’re partial to a crisp, classic blanco, a rich reposado, or a spicy añejo, Tequila Don Julio has got you covered.

Crafted by Miami Mixologist Eddie Fuentes, the below recipe highlights the agave and fresh flavors in Tequila Don Julio in new and unexpected ways. Serving these specialty cocktail made with only the best ingredients will impress friends and add an authentic feel to the festivities.

“Like Mexican cuisine, this drink is vibrant in color, a little spicy, and deeply satisfying. I wanted to create a sensory experience, and bringing the smoke into the cocktail allows all the senses to be activated while highlighting the versatility of the Tequila Don Julio Añejo. The fresh ingredients, smoke, and cooked agave expressions of the tequila remind me of a hot night in Mexico right before the sun starts to set.”

1
Servings
5194
Calories Per Serving
Deliver Ingredients

Ingredients

For the pink peppercorn syrup:

  • 2 1/2 Ounces crushed pink peppercorn
  • 16 Ounces ginger root juice
  • 32 Ounces sugar
  • Pinch of salt

For the cocktail:

  • 1 1/2 Ounce tequila, such as Tequila Don Julio Añejo
  • 1/2 Ounce fresh-squeezed lime juice
  • 1/2 Ounce pink peppercorn syrup
  • 1/3 Ounce carrot juice with fresh turmeric
  • Mescal spray
  • Candied ginger, marigold petals, fresh pink peppercorn, and lemon verbena, for garnish

Directions

For the pink peppercorn syrup:

Grind pink peppercorn to fine powder and add to medium saucepan over high heat until lightly roasted.

Add ginger root juice and bring to a boil. Turn off heat and add sugar. Stir until sugar is dissolved.

Let cool and double-strain through cheesecloth and fine strainer.

Bottle and store in refrigerator for 30 minutes.

For the cocktail:

Combine Tequila Don Julio Añejo, fresh-squeezed lime juice, pink peppercorn syrup, and carrot juice with fresh turmeric into a cocktail shaker with ice. Shake well.

Pour contents into a Collins glass.

Spray with a mescal top.

Garnish with lemon verbena, candied ginger, marigold petals, and top with fresh ground pink peppercorn.

Nutritional Facts

Total Fat
256g
100%
Sugar
61g
68%
Saturated Fat
38g
100%
Carbohydrate, by difference
688g
100%
Protein
37g
80%
Vitamin A, RAE
5µg
1%
Vitamin B-12
11µg
100%
Vitamin B-6
4mg
100%
Vitamin C, total ascorbic acid
146mg
100%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
34mg
3%
Choline, total
17mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
143g
100%
Folate, total
413µg
100%
Iron, Fe
14mg
78%
Magnesium, Mg
77mg
24%
Manganese, Mn
2mg
100%
Niacin
54mg
100%
Pantothenic acid
20mg
100%
Phosphorus, P
420mg
60%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
816mg
54%
Thiamin
2mg
100%
Water
434g
16%
Zinc, Zn
2mg
25%

Cinco de Mayo Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Cinco de Mayo Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.