RECIPES: Cinco de Mayo cocktails

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Recipes courtesy of mixologist Jason Foust.


1.5 oz Patron Reposado

4oz tomato juice or Clamato

1 tbs Worcestershire sauce

1 tsp Valentina hot sauce

1/2 tbsp Tajin

1/2 oz Lime Juice

Chamoy Rim



1.5 oz Roca Patron Silver

4 oz Cara Cara Juice

.75 Oz blueberry pomegranate shrub

Half slice blood orange


Roasted pineapple infused tequila

Core and cut 1 pineapple into pieces.  Sautée with 1/2 cup brown sugar and cook just until soft.  Remove from heat and let cool.

Place pineapple in container with 1 bottle silver or Blanco tequila.  Infuse for 2-3 days. Repeat process with another pineapple, replace pineapple in tequila and let infuse for another 2-3 days.  Strain out pineapple, serve cold.

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