If you’re gearing up for a Cinco de Mayo celebration, ditch the plain old Margarita and whip up something new for a change.

These seven delicious cocktails are super easy to make, so you can spend less time prepping and more time enjoying the festivities. From a caffeinated treat made with cold brew and oat milk to a refreshing mezcal spritz, these Cinco de Mayo drinks will be the star of any party.

Café Olé, bottle and cocktails with garnish, wooden table

Café Olé

Café Olé

Created by mixologist Eric Ribeiro

Ingredients:

  • 1.5 oz. Tequila Don Julio Reposado
  • 2 oz. Oat Milk
  • 1 oz. Cold Brew Coffee
  • Hazelnut Shavings (to Garnish)

Preparation: Combine Tequila Don Julio Reposado and oat milk into a cocktail shaker with ice. Shake well. Strain contents into a Highball glass over fresh ice. Top with cold brew coffee. Garnish with shaved hazelnut.


Garden Party, cocktail in bowl glass, with garnish

Garden Party

Garden Party

Courtesy of Puesto

Ingredients:

  • 2 oz. You and Yours Distilling Sunday Gin
  • 1 oz. Blanc Vermouth
  • .75 oz. Lemon Juice
  • 1/3 oz. Lime Juice
  • 1/3 oz. Agave Nectar
  • 1 Bibb Lettuce Leaf
  • 2 Lemon Wedges (to Garnish)
  • 2 Strawberry Halves (to Garnish)
  • 2 Cherry Tomato Slices (to Garnish)

Preparation: Add first five ingredients to cocktail tin that’s two-thirds full of ice. Shake for 10-12 seconds until tin is frosted. In an empty snifter or rocks glass, use a bibb lettuce leaf to line the bottom of the glass. Dump ingredients of shaker into glass, ice included. Garnish with lemon wedges, strawberry, tomato slices, edible flowers or anything else from the garden that will look great!


The Original Mangonada, cocktail with rim and garnish

The Original Mangonada

The Original Mangonada

Courtesy of La Gloria

Ingredients:

  • 1 oz. Herradura Double-Barrel Reposado
  • 1 oz. Jimador Anejo
  • 1 oz. Patrón Citronge
  • 4 oz. Mango Puree
  • 4 1-inch pieces Freshly Cut Cantaloupe
  • 1 oz. Lime Juice
  • 2 oz. Simple Syrup
  • Chile Chamoy (to Rim)
  • Chamoy Stick (to Garnish)
  • Orange Slice (to Garnish)

Preparation: Add ingredients to blender. Add one scoop of ice. Blend until smooth. Pour into a glass rimmed with Chile Chamoy. Garnish with an orange slice and chamoy stick.


Marfarita bottle and cocktail with garnish, wooden board

Marfarita

Marfarita

Courtesy of Desert Door Texas Sotol

Ingredients:

  • 1.5 oz. Desert Door Original Sotol
  • 2.5 oz. Fresh Lime Juice
  • .5 oz Ancho Reyes Poblano Liqueur
  • 1 oz Orange Liqueur
  • Sotol Leaf or Lime Wheel (to Garnish)

Preparation: Add all ingredients to a shaker filled with ice and shake vigorously for 8–10 seconds. Strain into a chilled cocktail glass or rocks glass filled with fresh ice. Garnish with a lime wheel or a sotol leaf.


Oaxacan Spritz, cocktail with garnish on dark background

Oaxacan Spritz

Oaxacan Spritz

Courtesy of Ace Conlon, bartender at Neighbor

Ingredients:

  • 2 oz. Paquera Espadin Mezcal
  • 1 oz. Fresh Pink Grapefruit Juice
  • .75 oz Fresh Lime Juice
  • .5 oz. Aperol
  • Orange Twist (to Garnish)

Preparation: Add all ingredients, save for the garnish, to a cocktail shaker with ice. Shake and strain into a Highball glass filled with fresh ice. Garnish with an orange twist.


Watermelon Margarita, cocktail with garnish

Watermelon Margarita

Watermelon Margarita

Courtesy of Egg Shop

Ingredients:

  • 2 oz. Blanco Tequila
  • .5 oz. Fresh Lime Juice
  • 4 1-inch cubes Watermelon
  • .5 oz. Agave Nectar

Preparation: In an ice-filled cocktail shaker, combine all ingredients. Shake hard and pour dirty. Salted rims are optional, but this one is great with a Tajín rim as well.


Ginger Mint Margarita, cocktail, bottle, glasses and garnishes

Ginger Mint Margarita

Ginger Mint Margarita

Courtesy of Cointreau

Ingredients:

  • 1 oz. Cointreau
  • 2 oz. Blanco Tequila
  • .75 oz. Fresh Lime Juice
  • 2 slices Fresh Ginger Root
  • 5 Mint Leaves
  • Mint Sprig (to Garnish)

Preparation: Muddle the ginger and mint in the bottom of a shaker. Add the remaining ingredients with ice and shake. Double strain over ice in a rocks glass. Garnish with a mint sprig.