Crafted by notable bartenders in NYC and nationwide, these Cazadores Tequila Mexican-inspired sips are ideal for toasting every tequila-aficionado’s favorite holiday. From a Caliente Cucumber to a Sandia Slurpee, you couldn’t ask for a more refreshing way to celebrate spring and Cinco de Mayo.

CALIENTE CUCUMBER

Crafted by award-winning mixologist, Donna Francis – available at Harvest on River in Tucson

2 oz. Tequila Cazadores Blanco

1 oz. Triple Sec

2 oz. Jalapeño-Infused Cucumber Water

.5 oz. fresh lime juice

Served on the rocks with a fine sea salt rim. Garnished with a fresh cucumber slice.

HOT HANDS

Crafted by Joshua Campbell at Leyenda, NYC

1 oz Cazadores Reposado

½ oz. chili infused Cazadores repo

½ grapefruit

¼ oz. lime

¼ oz. agave nectar

6-8 mint leaves

1 grapefruit peel

1 ½ oz.  Martini and Rossi prosecco *bottom

Combine all ingredients in a shaker. Rim a chilled champagne flute with salt and pour prosecco into the glass. Fill shaker with ice and hard shake. Fine strain into the flute over the prosecco.

SANDIA SLURPEE

Crafted by Ignacio Jimenez at Ghost Donkey, NYC

1 ¾ oz. Cazadores Blanco

1 oz. watermelon puree*

½ oz. Campari

½ oz Strawberry Syrup

Jalapeno salt rim**

Combine all ingredients in a blender with ice. Blend and pour into a glass with a jalapeno salt rim.

Watermelon puree* blend fresh watermelon, strain

Jalapeno salt** dehydrate jalapenos, finely chop and mix with maldon sea salt

MARGARITA GRANDA

Crafted by award-winning mixologist, Donna Francis – available at Harvest on River in Tucson

2 oz. Tequila Cazadores Añejo

1 oz. Triple Sec

1.5 oz Pomegranate-Medjool Date puree

Squeeze of fresh lime juice (approx. 1/8 oz.)

Served on the rocks with a fine sea salt rim. Garnished with a sliced fresh date and lime wedge.

AGUACATE

Crafted by award-winning mixologist, Donna Francis – available at Harvest on River in Tucson

2 oz. Tequila Cazadores Blanco

.75 oz. Triple Sec

1.5 oz. fresh Kumquat juice

.5 oz Clarified Avocado Milk

.25 oz. honey

Shake vigorously and strain over ice. Garnish with an avocado wedge spritzed with lime juice. Salted rim optional (but delicious).

PRICKLY PEAR & CHILE PIQUIN MARGARITA

Crafted by Tequila Cazadores brand ambassador, Manny Hinojosa

1 ½ oz. Cazadores Blanco

½ oz. Xicaru Blanco

1 oz. Prickly Pear Puree

¾ oz. Fresh Lime Juice

¾ oz. Agave Nectar

Pinch of Chile Piquin

In a mixing glass add all the ingredients, ice, shake and serve over the rocks with Chile piquin. Garnish with an orange slice and lime and sprinkle Chile piquin salt.

LATINI

Crafted by Tequila Cazadores brand ambassador, Manny Hinojosa

2 oz. Cazadores Reposado

2 oz. Latini-syrup*

1 oz. fresh lime juice

Latini Syrup Recipe*

3 cups of water

2 cups of sugar

8 Guajillo or New Mexico dried chiles

1 pasila chile

3 slices of orange

3 oz. fresh lime juice

In a sauce pan, boil water, sugar, chile, orange slices for 15 minutes, cool and add lime juice, strain into a glass container. Keep refrigerated. Shake together all ingredients with ice and serve up with a Tajin rimmed martini glass.