3 Cinco de Mayo Drinks More Exciting Than the Margarita


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

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othermom othermom

sounds yummy

Sarahb21 Sarahb21

Michelada does not sound appetizing to me!!

Sarahb21 Sarahb21

Maybe I will have a Mojito! :)


I don't know what I am making yet, but I do want a drink. Maybe I will just drink my dinner. LOL

DomsM... DomsMama07

Meicheladas are yummy! We get them in mexico but they don't put all that stuff in them!!

frysh... fryshannon34

The Paloma sounds yummy!We are cooking out for Cinco De Mayo

Peajewel Peajewel

The second one sounds yummy.   We did not do anything special today....my sister and I had an appointment regarding a business we want to start and then we went out with my Mom and daughter and had lunch.  Now I am sitting at home waiting for my husband to get home from work.

allie... alliesmom112

I don't drink but they don't sound bad

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