Celebrate Cinco de Mayo the Gin Way
In Mexico, Cinco de Mayo is a day set aside to commemorate Mexico’s 1862 defeat of the French at the battle of Puebla. The battle is so celebrated because of how unlikely the defeat against the French actually was – the Mexican Army was poorly equipped and out numbered, with just 4000 soldiers to France’s 8000.
Americans have taken to this day with aplomb, with thousands drinking, dancing and feasting into the night at parties that celebrate Mexican culture, music and cuisine.
There are now even celebrations all. around the world, and as we’re never ones to shy away from a party, we’ve conjured up three gin cocktails that’ll see you through the day.
Feliz Cinco de Mayo!
The Gin Daisy was a regular fixture in pre-Prohibition era bars, and as tourism / commerce / cocktails started to spread towards Mexico, it’s plausible to think that so too did the drink. Margarita, in fact, is the Spanish word for daisy, hinting further that this punchy little gin drink could well be the predecessor to its salt-rimmed tequila cousin… We like to think so anyway! We’ve adapted the classic Daisy recipe to make a Cinco de Mayo hybrid here.
How to make a Gin Daisy, Cinco de Mayo style
25ml lime juice
5ml saline solution
Add all ingredients to a cocktail shaker with lots of ice. Shake vigorously, then strain into a chilled coupe glass. Garnish with a skinny wedge of lime.
Cinco de Mayo Gin Punch
There’s a Barbadian rhyme that goes with making a rum punch: “one of sour, two of sweet, three of strong, four of weak.” We kept that in mind when creating this boozy bowl, but we combined the weak and the sweet and ditched the rum. Obviously. Why a Gin Punch for this momentous occasion you ask? Well, it’s a day of celebrations and the best way to do that is by sharing it with friends, but also, the word Punch stems from a Hindi word Panch, meaning 5. Or cinco! Tenuous enough for you? Any excuse eh…
How to make Cinco de Mayo Gin Punch
3 parts Gin
1 part lime juice
4 parts cloudy apple juice
Add the gin, lime, apple and a couple of cups of ice to a punch bowl and stir until cold. Chop a couple of chillies into disks and tear up some coriander, then add them to the mix. If you are one of those genetic weirdos like us who find coriander a ghastly soapy mess, opt for some fresh basil instead. Chilli is a dangerous contender and there’s a fine line between a nice, fiery kick and your eyeballs melting out of your head, so go steady.
Don’t forget it’ll evolve over time too… When you serve the drink, add a fresh sprig of herbs to the top, along with a bit of fresh chilli for your more adventurous guests.
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