2 ratings

Cinco de Mayo Cocktail: Mexican Sun

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

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.”


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


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.