Cinco de Mayo: Drink Recipes for the Homebodies

It’s just a few short days away, when we get to loudly celebrate the start of a new sunny, skin-bared season.

And I’ve got nothing but really great ideas for y’all since I will not be partaking in much fun this year. Were I not 6.5 months pregnant this Cinco de Mayo, this is what I’d be wearing…

…and this is what I’d be drinking…

Probably on the 4th of May, since it’s a Saturday night. Cinco de Mayo is on a Sunday this year and Margaritas and school nights don’t mix well in our house.

And we’d be celebrating at Emeril’s e2 Eatery…which just so happens to host the “Best Mixologist in the Queen City”, as voted in Charlotte Magazine:

Yep, you heard it from a pregnant girl.

Recently, they added 3 summery drinks to their menu that would certainly make amazing toasts to Cinco de Mayo. Or Cinco de Mayo Eve.  Or to anything. On any day.

I’m drooling.

If you’re up for a night on the town this Saturday, do yourself a favor and check out e2 to get a head start on Cinco de Mayo. If you’re one of those party-poopers who will be all “I can’t, I have to pumice my feet“… well, I will forgive you for not seizing the day since I can’t, and I’ll even share a delicious Margarita recipe from the great Emeril himself.

Ingredients

• 3/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 cup pineapple juice
• 1/4 cup sugar
• 1 tablespoon lime zest
• 1 tablespoon lemon zest
• 8 lime wedges
• 1/2 cup coarse salt
• 1 cup ice
• 1 cup premium 100 percent agave tequila
• 3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec)

Directions

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.)

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shall dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat.

In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

recipe from FoodNetwork.com

If Margaritas aren’t really your thing, DON’T PANIC. I have another Mexican inspired cocktail with which to raise a glass.

Warning: this one’s from Bon Appetit, so it’s a bit pretentiously difficult. If you want to blow your guests out of the water with something really different, this is your cocktail. If you just want to get tipsy without making a huge mess in the kitchen… this is not your cocktail.

Tequila Tamarindo

Ingredients

• 8 ounces tamarind paste (from seedless pliable block), coarsely chopped (about 1 cup)
• 5 cups water, divided
• 1 4-ounce piece fresh ginger, peeled, thinly sliced into rounds (scant 1 cup)
• 1 cup sugar
• 12 orange slices, divided
• 3/4 cup silver (or white) tequila
• 1/4 cup fresh lime juice
• 1/4 teaspoon coarse kosher salt
• Ice cubes
• 3 cups chilled club soda, divided

Preparation

Bring tamarind and 2 cups water to boil in small saucepan. Reduce heat; simmer until tamarind is soft, stirring often and breaking up with wooden spoon, about 25 minutes.

Transfer to strainer set over bowl. Press on tamarind to extract puree; discard solids in strainer. Cool. 

Bring 1 cup water, ginger, and sugar to boil in another small saucepan, stirring until sugar dissolves. Reduce heat and simmer 20 minutes. Cool ginger syrup. 

Place 6 orange slices in bottom of large pitcher; mash with muddler or handle of wooden spoon. Strain ginger syrup into same pitcher; discard ginger.Add 1 cup tamarind puree, tequila, lime juice, salt, and 2 cups water; stir to blend. Chill until cold.

Fill 6 tall glasses with ice. Divide tamarind drink among glasses. Top each with 1/2 cup chilled club soda; garnish each drink with 1 orange slice.

However good these are, I am willing to bet my money that they ain’t got nothin’ on Miki Nikolic. So do this pregnant girl a favor and get out to e2‘s asap… let me know if he meets up to the hype!

PLEASE NOTE: e2 is CLOSED most Sundays, including the Cinco de Mayo.
e2 emeril’s eatery |135 Levine Avenue of the Arts, Ste. 100 | 704 414 4787 | Lunch Monday – Friday: 11am – 2pm; Dinner Monday – Thursday: 5pm – 10pm; Friday – Saturday: 5pm – 11pm