Cinco de Mayo Cocktails, Avocado Dip and Chipotle Recipes
Cinco de Mayo commemorates the victory of the Mexican Army over the French at the Battle of Puebla in 1862. With this quick history lesson now in place, Tequila Herradura and two of the most famous Mexican beers sold in the country – Tecate and Bohemia invite you to celebrate with some tasty cocktails and guacamole that exemplify Mexico’s flavor.
Pineapple Serrano Margarita 1Pineapple Serrano Margarita
- 2 oz. Herradura Silver
- 3 cubic inches of diced pineapple
- ¾ oz. lime juice
- ½ oz. simple syrup
- 3 slices of Serrano chili with seeds
Preparation: Crush pineapple and chili slices in the base of a shaker with a muddler. Add cubed ice and the remaining ingredients. Shake hard and strain over ice in an old fashioned glass. Garnish with a chili and a star Anise pod.
- 2 oz. Herradura Silver
- ¾ oz. Red pepper juice
- ½ oz. Lime Juice
- ¼ oz. Cholula hot sauce
- ¼ oz. Agave nectar
Preparation: Shake all ingredients in a cocktail shaker. Rim a coupe glass with cayenne pepper and salt mix. Shake hard and pour into the chilled coupe glass.
Guacamole by Chef Rick Bayless
- 2 ripe large avocados
- 1/3 cup Frontera Tomatillo Salsa
- 2 tablespoons of chopped fresh cilantro
- 4 sun-dried tomatoes (not packed in oil)
- ½ cup Bohemia beer
- ¼ cup diced roasted red peppers
- Frontera Tortilla Chips
Preparation: Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, and then scoop out the pits. With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the Guacamole Mix, cilantro and salt to taste. Divide equally among three serving bowls. Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into the guacamole. Season with salt. Serve the guacamoles with Frontera Tortilla Chips.
- 2 fresh lime wedges, cut in half
- Chipotle rimming salt, see recipe below
- 1 tablespoon Frontera Chipotle Hot Sauce or 1 teaspoon pureed canned chipotles en adobo
- 6 ounces chilled Bohemia beer
- 1 slice cucumber, for garnish
Preparation: Use a piece of the lime wedge to wet the rim of a tall glass with lime. Dip the rim of the glass into the chipotle rimming salt. Squeeze the juice from the remaining lime pieces into the glass and then add the lime pieces. Stir in the chipotle hot sauce or pureed chipotles in adobo. Fill the glass with ice. Pour in the Bohemia beer. Mix gently. Garnish glass rim with a cucumber slice. Serve.
Chipotle rimming salt: Thoroughly mix 2 tablespoons coarse (kosher) salt and 1 tablespoon ground chipotle chile powder in a small bowl. Pour out onto a small plate to use for rimming beer glasses.