A Splash of Fun for Cinco de Mayo
Imperialism is always an ugly matter, and in the past, the French seemed to have a penchant for it. Cinco de Mayo is a big party celebrating the 1862 victory at Puebla of the Mexican army over the larger and better equipped French army of Napoleon III.
The classic Cinco de Mayo drink is a margarita, and when made correctly, it has a bit of irony blended in. In its proper proportions, it is one part fresh Mexican lime juice, two parts triple sec, and three parts blanco tequila – I like DeLeón for a splurge. Triple sec is a liqueur invented in 1849 by Frenchman Edouard Cointreau. That means the Mexican ingredients outweigh the French by four parts to two, and, of course, that is a reversal since the French outnumbered the Mexicans two to one in the Battle of Puebla. The Mexicans win again. Take that!
We asked two of our best local mixologists to give us their take on a Cinco de Mayo cocktail.
La Condesa Margarita
Nate Wales of La Condesa came to Austin to attend the University of Texas and made the smart decision to stay. He learned his trade at Jeffrey’s and now mixes a complex take on the margarita.
1½ ounces Cazadores Blanco½ ounce damiana (Mexican liqueur with sweet yet herbacious qualities)
½ ounce fresh lime juice
½ ounce fresh pineapple juice
½ ounce filtered water
¼ ounce organic agave nectar
Shake and strain over fresh ice.
Mezcal Smash
Elizabeth Lopez, formerly of Uchiko and now at Bar Congress, specializes in craft and pre-Prohibition cocktails. She created a cocktail that commemorates how the Mexican army shattered the French: “I love smashes because they are simple cocktails, like a fizz or an old-fashioned, but require fresh ingredients to work.”
1 slice of orange2 slices of lemon
Bunch of mint and cilantro leaves
2½ ounces Del Meguey Crema de Mezcal
Muddle the first three ingredients in a cocktail shaker, and then add the Mezcal. Shake and strain over rocks and garnish with a mint sprig.
This article appears in May 6 • 2011.
