Mexican Zombie

Just in time for spring break season, Zuma Las Vegas is introducing a twist on a tiki classic: Donn Beach’s iconic Zombie cocktail.

Zuma’s Mexican Zombie uses three different agave spirits (Don Julio Blanco, Reposado and Mezcal) imparting a faint nutty flavor, while lit cinnamon sticks complete the cocktail with a smoky finish (literally). This spring drink is a must have for your readers’ upcoming Cinco De Mayo celebration.

Ingredients:

1 oz. Don Julio Blanco

½ oz. Don Julio Reposado

½ oz. Mezcal

½ oz. Velvet Falernum

½ oz. Passion Fruit

1 oz. Grapefruit

½ oz. Lime Juice

4 Dashes of Absinthe

Method: Add the Don Julio Blanco, Reposado, Mezcal and Velvet Falernum to a shaker.

Mix in the passion and grapefruit, lime juice, simple syrup and dashes of Absinthe.

Strain contents into the Mexican Zombie glass with crushed ice, lime wheel and cinnamon stick torched until smoky.

Tommy’s Margarita

Putting Florida on the map as one of only 10 American bars on The World’s 50 Best Bars list, Sweet Liberty Drinks & Supply Co. knows a thing or two about classic cocktails. This award-winning neighborhood bar offers a timeless margarita recipe with 3 simple ingredients – no mix required. The delicious Tommy’s Margarita, an industry favored classic invented over 20 years ago by Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco. Dubbed “the only margarita recipe you need” by GQ – we can’t think of a better way to taste this holiday.  What’s even better? This refreshing cocktail is easy to make from the comfort of your own home!

Ingredients:

2 oz Olmeca Altos Tequila Plata

0.75 oz agave syrup

0.75 oz fresh lime

Method: Shake, strain, and pour over ice. Garnish with  lime wheel and a dusting of black salt.

Culichi

From CINCO Hotel, Valle de Bravo, Mexico

Ingredients:

1.5 oz Green Ancho Reyes Liquor

1.25 oz lime juice

1.25 oz simple syrup

3 cucumber slices

Jamaica Salt & Chilly frost

Method: Shake. Cool and frost glass. Macerate cucumber slices. Add ingredients to shaker. Add ice to shaker. Shake technique 15 seconds. Pour mix. Decorate

  • Decoration: Jamaica Salt and chilly frost, dehydrated orange slice
  • Glass: Old fashioned
  • Preparation: 1 min
  • Suggestion; Appetizer

Recreo

From CINCO Hotel, Valle de Bravo, Mexico

Ingredients:

1.25 oz Mezcal Montelobos Espadín

½ oz Red Ancho Reyes Liquor

1.5 oz Jicama juice

1 oz de Lime juice

1 oz de simple syrup

Method: Shake. Cool and frost glass. Add ingredients to shaker. Add ice to shaker. Shake technique 15 seconds. Pour mix. Decorate.

  • Decoration: Frost glass with “Miguelito” powder and cucumber slice
  • Glass: old fashion
  • Preparation time: 1 minute
  • Suggestion: appetizer

Sirena

From CINCO Hotel, Valle de Bravo, Mexico

Ingredients:

1.25 oz Bacardi White Rum

1/2 oz Campari

1.25 oz maracuya juice

1 oz orange juice

.75 oz lime juice

1/2 oz simple syrup

Angostura Tradicional Dash

Method: Shake. Cool glass. Add ingredients to shaker. Add ice to shaker. Add content to glass. Decorate with crushed ice topping, angostura, paper straw, dehydrated orange slice, peppermint leaf.

  • Glass: Collins
  • Preparation time: 1.20
  • Recommendation: Appetizer