I 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
- 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