Our favorite spring holiday is officially here and we’re ready to jumpstart the weekend with one important must-have: tequila…lots of it! Chances are that you’ll be celebrating at your favorite bar, club, or lounge with plenty of drinks. However, what happens when your stomach begins to rumble? Fortunately, taco trucks are a big hit in nightlife right now and truthfully, it’s hard to say no to mouthwatering Mexican cuisine. Inspired by the nightly ritual of “drinks first, tacos later,” Espolon Tequila asked three top mixologists from New York, Los Angeles, and San Francisco to craft what could be the country’s first taco truck cocktail pairing. And just in time for Cinco de Mayo, we have the highly sought after drink recipes just for you. Check out the official Cinco de Mayo cocktails for 2011 below!
Cinco de Mayo 2011 Cocktails
Bebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
Ingredients
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee liqueur
.5 oz. Lustau Dry Amontillado Sherry - Los Arcos
1 Lemon peel
Preparation
Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.
Background
Famed mixologist Eric Alperin created the Bebida de Puebla to compliment a taco truck trend made famous in Los Angeles—the Korean-style BBQ taco. The subtle, smoky flavors of this cocktail pair exceedingly well with hearty pulled pork, while the mildly sweet seasoning of the meat is echoed in the additions of coffee liqueur to the drink. Bebida de Puebla could also pair exceptionally well with a classic ground beef taco, seasoned with just a hint of cumin.
Sidra de la Mula
Created by H. Joseph Ehrmann
Elixir, San Francisco
Ingredients
1.5 oz. Espolón Tequila Blanco
12 oz. bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon slice
Preparation
Combine all ingredients in a 16 oz. cup of ice and stir.
Background
H. Joseph Ehrmann set out to create a cocktail that was simple, refreshing, and truly matched the look and feel of El Tonayense Taco truck—one of San Francisco's most visited mobile hot spots. Created in the style of the "Ginger Mule," Ehrmann has substituted Sidral Mundet, a popular apple-flavored Mexican soft drink, for traditional ginger beer. The flavors create a light and drinkable cocktail, perfectly paired with the complex citrus notes of the Pollo Asado Tacos at El Tonayense Taco Truck.
Bucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
Ingredients
2 oz. Espolón Tequila Reposado
.25 oz. Ginger syrup
.5 oz. Lemon juice
.5 oz. Lime juice
2 dashes Blended chocolate bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger beer
1 Lemon slice
1 Mint sprig
Preparation
In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.
Background
Adam Schuman, beverage director for NYC's Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. If there was any doubt that chocolate bitters, tequila, ginger syrup, and beef tongue go together, whip out your shaker and call up El Diablo Taco truck for an order of their signature Braised Tacos de Lengua. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet and sour Bucking Borracho cocktail.
