micheladaI know what you're thinking: Why would anyone want something other than a margarita, especially on Cinco de Mayo? It has nothing to do with a dislike of tequila, lime, and salt, and everything to do with the fact that there's much more to Mexican cocktails than simply margaritas.

Feeling wild and spontaneous? Let's take a look at three drinks that are just as -- if not more -- fiesta-worthy as the ubiquitous margarita.

Never had a Michelada? That must be remedied STAT. This thirst-quenching cocktail is cousin to the Bloody Mary except instead of vodka, it's made with beer, and preferably Mexican beer like Sol or Dos Equis. Its savoriness comes from a variety of seasonings including lime and tomato juice, salt, Worcestershire sauce, soy sauce, hot sauce, and powdered chilies. Always remember: The spicier, the better!

Michelada from The New York Times

  • 1 oounce Fresh lime juice
  • Hot sauce (to taste)
  • Worcestershire sauce (to taste)
  • Soy sauce (to taste)
  • 1-3 ounces tomato juice
  • Beer, 12 ounces

Mix all ingredients in tall pilsner glass rimmed with salt.

 

The Paloma is practically a margarita with refreshing grapefruit soda thrown in for good measure.

Paloma from The Kitchn

  • 1 ounce fresh lime juice
  • 2 to 3 ounces of silver tequila
  • 1 pinch salt
  • Ice
  • Jarritos grapefruit soda

Add lime, tequila, and salt to glass -- stir. Fill the glass with ice and top with the grapefruit soda. Garnish with a lime wedge.

 

Horchata is a cold, homemade rice milk that's very popular in Mexico and traditionally made with vanilla and cinnamon. This version for Rum-Spiked Horchata is perfect for a party.

Rum-Spiked Horchata from All Recipes

  • 1 cup uncooked long grain rice
  • 2 quarts warm water
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup rum, or to taste (optional)
  • 16 cubes ice

Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum until evenly blended. Refrigerate at least 2 hours.

To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

 

How are you celebrating Cinco de Mayo?

 

Image via Ron Dollete/Flickr