May the 5th comes along with a particular kind of buzz in North Texas. Patios start filling up around Deep Ellum and Sundance Square. Managers and hospitality professionals everywhere get their drink programs dialed in for the rush.
Whether you’re running a high-volume hotel beverage program or executing a private corporate cocktail service, most recipes start with shaking patrons away from your standard house margarita. This list is intended to give you an idea of just how diverse Mexican cocktail culture can be.
From rich, caffeinated after-dinner numbers to spicy, citrus cocktails that can quench any thirst, these recipes all call for unique ice profiles to keep that last sip as cold as the first. But before we dive into drink recipes, keep in mind that managing this holiday’s logistics is about more than just having enough ice and tequila. It’s about knowing your team and patrons’ needs far in advance.
Top Cinco De Mayo Cocktails
No bar wants to appear lackluster come May 5th. Your guests will want Mexican-origin serves they wouldn’t normally see on your tap list on a typical Tuesday night. From household favorites to underground cinco de mayo classics, let’s cover all your bases:
Cantarito | Refreshing To The Max
A less well-known alternative to the Paloma, the Cantarito is Mexico’s best patio-refreshment weapon. Especially prominent in the Jalisco style, the cantarito is served in a clay pot of the same name. Evaporation through the porous clay helps keep your beverage colder for longer. Built with blanco tequila, orange juice, lemon juice, lime juice, and grapefruit soda, the drink is finished with salt.
More ice = more Cantarito. This drink requires more ice than any other because the cocktail itself is so citrus-forward. To ensure you aren’t watering down this tasty beverage early, work with your ice supplier to ensure you have large bins of clean-tasting cubes on hand. This drink is over half ice by volume when built correctly. The salty lip and clay pot give you an authentic vibe that will take your patrons straight to the Plaza Mexica.
Classic Margarita | Simple Is Still King
This list couldn’t exist without the classic 2:1:1 Margarita. Despite its simplicity, this margarita ratio is by far the most popular order on Cinco De Mayo. We recommend steering clear of bottled mixes and souring agents here — there’s nothing like the bright and snappy finish of fresh lime juice.
For higher-end venues, encourage your bartenders to push top shelf if you’re not using a margarita machine. A good rule of thumb for shaking versus serving on the rocks is your ice surface area. Large, dense ice cubes shaken hard will aerate and chill your cocktail without excessive dilution. Cloudy ice chips from a weekend-warrior ice machine will turn your $18 marg into gross, sweet water in minutes.
Paloma | Mexico’s Most Popular “Long Drink”
Did you know Mexicans drink more Palomas than Margaritas? It’s true! Not only is this cocktail simple to mix, but its ingredients are widely available. Built with tequila, lime and grapefruit soda (Jarritos, Squirt), this classic patio cocktail is long, bubbly, and lower-strength than a martini-style number.
Upgrade your Paloma program with a grapefruit peel garnish and some Tajín seasoning for your salt rim. Because this cocktail is carbonated, you want to restrict its surface area with as little contact with ice as possible. Rely on large blocks of ice to get you through a busy Paloma station. Not sure how much ice you’ll need? Use the ice calculator to get an estimate before the rush!
La Batanga | Tequila + Cola = Legendary
Originating at La Capilla, Mexico’s most famous speakeasy in Tequila, La Batanga (also known as Tequila Sunrise) is rumored to be stirred by the world-famous bartender/restaurateur Javier Delgado Corona with a large knife he used to cut limes. Legend has it that this knife permanently changes and improves on the flavor of the cocktail.
Focus on salt and bubbles with this drink. Those who argue the knife adds some mysterious flavor profile might be onto something. Salt and soda add critical balance to this mezcaleria favorite. The saline of the salt cuts through cola sweetness while bridging the lime and agave flavor profiles.
Piedra | For Fans Of Negronis & Old Fashioneds
Technically a variation on a Stone-Old Fashioned, the Piedra is ideal for the patron who typically orders harder liquor/less sugary cocktails. Built with equal parts tequila, anisette, and Fernet-Mente, this earthy cocktail is both medicinal and refreshing. Consider it an alternative digestif for your post-carnitas or mole plate.
Stirring can seem like a lost art among younger bartenders — but when it comes to a Piedra, take your time. Since there is no citrus in this cocktail, you’ll want to make sure your ice is as clear as possible. Crystal clear cubes from your ice company speak volumes to your guests about the care and attention you put into their drinks. As an added bonus, slow-melting ice will allow the intricate botanicals from the Fernet to develop as your guest enjoys their drink.
Guadalajara Punch | Sharing Is Caring
If you are planning a large-group event with shared drink tickets, consider batching a Guadalajara Punch. Using reposado tequila as your base, you can build punches with pineapple juice, lime, agave nectar, and top with sparkling wine or club soda. From there, scale the recipe up to your event’s size and bypass lines at your cocktail stations.
Ice blocks — also known as the “ice ball” method — is preferred when serving punch. A large block of ice has less surface area than individual cubes, which dramatically slows the melt time. You can expect a single ice ball to last 3-4x longer than typical ice cubes when mixed in a punch bowl.
Vampiro | Dangerously Spicy
Very similar to a Bloody Mary, the Vampiro uses tequila instead of vodka and a spicy, fruit-forward spice blend called Sangrita. Recipes vary, but most vampiros contain tomatillos, lime juice, orange juice, grapefruit soda, and various hot sauces or even worcestershire for spice. They’re deliciously savory and incredibly photogenic.
We recommend these especially for brunch-style Cinco de Mayo celebrations. A lot of funk gets stirred up in this one during the shaking process, so you want to make sure your bartender has access to quality ice. High-density ice packs a punch and ensures your equipment isn’t diluting your cocktails before they even reach the guest.
Carajillo | Hot Lips!
Ask anyone that works behind the bar in North Texas and they will tell you how quickly the Carajillo took off over the last few years. Built with only two ingredients — Licor 43 and espresso or cold brew concentrate — shaken aggressively and served over ice. It is the perfect cocktail for those who need a little extra “oomph” to make it through a day of festivities.
Foam is everything with this drink, so pay close attention to your ice’s density when building them. Larger cubes will allow you to whip up more micro foam when shaking, creating the signature pillow-top you see in the pictures. Soft ice creates more water in your foam and results in a weaker presentation.
Pineapple Margarita | Yes, Please!
Forget cube ice when you’re building a pineapple margarita. Add either a charred pineapple “boiler” or freshly sliced pineapple with a pinch of cilantro or jalapeño for heat. You can pair this great with some smoky mezcal, but straight-up tequila shines through here as well.
Crushed ice or pebble ice is your friend when building this tasty and fun margarita. It gives the whole drink a “tiki-esque” vibe and ensures your pineapple juice stays colder for longer. Find an ice supplier that specializes in crushed and pebble ice to stand out from your competitors.
Ponche | Mexican Holiday Punch…Cold!
In Mexico, Ponche is traditionally served hot and sweet during the holidays. We suggest flipping the script and building a punch, mixing hibiscus (Jamaica) and cinnamon for a tart, winter-warming treat served ice cold.
Another huge bonus of this drink is its alcohol versatility. It can easily be a premium mocktail and spiked with tequila or rum upon request. Load up a glass tumbler with ice and strain your ponche over the top. Guests will be impressed you took such a festive drink and made it your own.
Keep Drinks Cold With Emergency Ice | Your Patio Partners
There’s nothing worse than walking out to the patio on the busiest day of the year only to hear that unpleasant clunking sound as your ice bin hits bottom. Ice machines are the first piece of equipment to go when you need them most, it seems. We’ve seen it happen too many times — Friday afternoon before a three-day holiday weekend and you hear that dreaded click.
Ice is just as important to your cocktail program as the food and drink you serve. If you cannot reliably produce enough ice to meet your Cinco De Mayo cocktail demand, your guests will look elsewhere. At Emergency Ice, we take pride in being Texas’s best-loved ice supplier. As a local, family-owned ice company with over 50 years of combined experience, we know how important ice is to your operation.
Need a one-time bulk order to keep your restaurant and bars stocked during the festival? Or maybe you require daily cocktail-grade deliveries to make your production meet demand? Either way, we can help. Our hotshot Emergency Ice delivery service is reserved for those times when your bins just can’t keep up.
Usually arriving within 45-90 minutes, we offer everything from 16-pound bags to 300-lb blocks and even portable freezer trailers perfect for outdoor events without on-site refrigeration.
Don’t get derailed by a last-minute breakdown or overcrowded event. Partner with the area’s most reliable ice supplier. Schedule your ice delivery today or contact us to learn more about our total ice solutions.
FAQ
Q. How Much Ice Should I Order for Cinco De Mayo?
As a general rule, you should budget for 1.5-2 pounds per guest. This allows enough ice for both what’s in the cocktails and what’s needed to keep bottles cold in ice baths or sinks.
Q. Why Should I Order Ice From An Ice Supplier Instead Of Using My Machine?
Over time, commercial ice machines develop a higher air content. Known as “soft ice,” this water-filled air freezes and melts quickly, watering down drinks before they even hit the guest.
Q. Do You Deliver Ice To Outdoor Events In Dallas-Fort Worth?
Absolutely! Our bulk ice delivery service and portable freezer trailers were specifically designed for large-scale outdoor festivals where on-site refrigeration is limited.
Q. What If My Ice Machine Breaks During a Holiday Weekend?
Don’t panic. Emergency Ice offers 24/7 delivery services. We will get ice to your location as quickly as possible so your bar or restaurant can stay open during peak hours.