¡Feliz Cinco de Mayo!
If you are a fellow millennial, did you know that many Americans largely did not start celebrating the 5th of May until the 1980’s, thanks to some clever marketing campaigns from beer and wine companies? And, contrary to many assumptions, this is not the Mexican equivalent to 4th of July, but rather it celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War.*
Anyway, you likely came here for a drink recipe…let’s get to that🤩
It’s hard to believe I do not have a drink recipe on the blog yet. In college I always enjoyed mixing up cocktails for my friends; in my opinion it’s more fun than a bar (and more affordable) because you can totally customize flavors to your liking.
The beauty of this drink is that most of it can be made right in the blender. Kiwi adds a uniquely tart flavor while cucumber and lime are SO refreshing. This combo makes this beverage perfect for summer parties!
If you like a kick, I include an option for jalapeño. I dusted the rims of these glasses with a sea salt and chili powder combination, but that can be omitted per your liking.
As with many fruity cocktails, these are easily made virgin. I hope you enjoy! This recipe makes enough for two large margs but is easily adjusted to fit a crowd. As a helpful note, margaritas will always follow a 3-2-1 rule for ratios of tequila, triple sec, and lime juice. Salud!
- 1 medium cucumber, peeled
- 1 kiwi, peeled (plus 1 for garnish, optional)
- 3 TBS agave syrup
- 2 tsp lime zest
- Juice from two limes (about 1 oz)
- 1/2 jalapeño, sliced and partially seeded (optional)
- 3 oz silver tequila
- 2 oz good triple sec (like Cointreau)
- Salt and chili powder to rim
- Slice your peeled cucumber in half and, using a spoon, scoop out seeds. Chop into slices and add to your high speed blender with kiwi, agave, lime zest, lime juice, and optional jalapeño. Blend on high until smooth. For a smoother drink, strain cucumber-kiwi mixture through a sieve so that only juice remains. Chill this juice in the fridge until cool.
- In a large cocktail shaker, add kiwi/cucumber juice, tequila, and triple sec. Shake to combine.
- Pour a decent amount of salt and a few dashes of chili powder into a shallow plate. Dip the edges of your glasses in water and transfer immediately to salt plate. Rotate to cover.
- Add a few ice cubes to each glass and pour margarita mixture over top. Garnish with kiwi/cumber slices and enjoy immediately.
* It’s important to recognize the origins of certain holidays we celebrate, especially given the tenuous relationships our country has with Mexico in 2019. I love Mexican food and inspired drinks, but I want to acknowledge Mexico’s rich cultural history and that my takes on that cuisine are merely interpretations. Erasure of culinary identity happens easily; if you’d like to read more about Cinco de Mayo’s history, click here!