Summer is on its way and I’m declaring Cinco de Mayo the prelude to blissful beachy days where certain drinks are best imbibed at the beach, on the sand or in a cabana, whilst marveling at tranquil hues of blue stretching to the horizon.
Mexican Margaritas. Hawaiian mai tais. Cuban daiquiris. Brazilian caipirinhas. All are cocktails that answer the siren of summer’s sultry days.
Inspired by Beach Cocktails (Oxmoor House, May 2, 2017, $25), a new full-color book brimming with 125 thirst-quenching cocktails that will transport you to the world’s most tropical locales—with or without a plane ticket. Consider it your new thirst-aid kit complete with beautifully photographed scenic shots of the best beaches and coasts around the globe.
Sending you beach vibes from Huntington Beach, CA.
An encyclopedia of tiki bar classics to modern mixes, Beach Cocktails offers much more than cocktail recipes. Flipping through the book, you’ll learn the origin stories and key ingredients of these famous libations and other interesting anecdotes as well as the 411 on stocking your bar with proper spirits, mixers, tools and glassware. Plus, the final chapter serves up recipes for favorite bar snacks, like mango-lime salsa, ceviche verde, glazed honey garlic chicken wings and more. The drinks are approachable, meaning no obscure ingredients are required, and guaranteed to make you relax and say “ahh” after just one sip.
With Cinco de Mayo (Friday, May 5th) happening the same week as the release of Beach Cocktails, I thought it was the perfect opportunity to share a tequila based cocktail to commemorate both occasions. In California and other Southwestern states, Cinco de Mayo is widely celebrated, but if you live in an area where there isn’t a large Mexican population, you may not be familiar with this day to party. So fyi, Cinco de Mayo is a Mexican holiday that celebrates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867).
The Mango Margarita I chose to riff upon for Cinco de Mayo is included under Tiki Bar Classics, one of the first chapters in Beach Cocktails, after several informative sections to assists you with the basics: Bar Tools, Glassware, Art of the Garnish, and In the Mix which includes recipes for syrups, mixers, shrubs, and rimming salts. Tiki Bar Classics includes a tequila primer which gives you info on tequila’s origin and different kinds of tequila: blanco (white), plata (silver), oro (gold), joven (young) and reposado (aged).
Other chapters include High Spirits, Foam and Froth, Warm Sips – including Gin & Vodka Primer and a Whiskey Primer, Happy Hour, Mocktails, Bar Snacks, and Metric Equivalents. All accompanied by vivid beach paradise imagery and inviting cocktail photos.
With Beach Cocktails in hand, it’s always happy hour. You can read about the interesting origin of Happy Hour, too 🙂
- ¾ up fresh pineapple juice
- 1 large mango, seeded and cut into chunks
- ¼ cup (2 ounces) fresh key lime juice (about 6 limes)*
- ⅔ cup (about 2.5 ounces) silver tequila*
- ¼ cup (2 ounces ) Cointreau or other orange liqueur
- ¼ cup (2 ounces) Serrano simple syrup
- Make the simple syrup by combining 1 cup water, ½ cup Truvia Baking Blend and ½ of a Serrano chile pepper (seeded, and sliced thin). Heat mixture over medium heat until Truvia is dissolved. Remove from heat and refrigerate for at least 30 minutes to cool.
- Combine all the ingredients in a blender, cover with lid, and process until smooth. Add ice to make 4 cups; process until smooth.
*I used Camarena tequila Reposado tequila for a richer tasting tequila flavor.
*Truvia Baking Blend allows you to maintain the sugar-like taste and texture in your favorite recipes with 75% fewer calories from sugar. Truvia Natural Sweetener is a sweetener that is commonly used in low carb recipes and is safe for diabetic use, it contains only three ingredients: erythritol, stevia leaf extract and natural flavors.
At the recommendation of my personal trainer and to lower the number of carb calories in the cocktails I imbibe, I use non-GMO Truvía® Baking Blend instead of granulated sugar to make the Serrano simple syrup. It is a mix of zero-calorie Truvía® Natural Sweetener (stevia leaf extract, erythritol) and sugar.
If you like this recipe, save it to make later. Pin the image below to your Pinterest boards. Enjoy!!
Disclosure: I received an advance copy of Beach Cocktails (Oxmoor HouseOxmoor House) for review. Thank you! As always, all opinions are my own.