Cinco  Mayo is almost here, and a way to enhance your celebrations is with Kahlúa, the classic coffee liqueur loved across the globe. This unique spirit got its start in Veracruz, Mexico back in 1936, and still has strong ties to the community (partnering with local farmers and using 100% sus tainable coffee, as part of the brand’s Coffee For Good initiative.)

That being said, let’s toast to the rich culture of Mexico. The below cocktails are perfect to add extra flair for any festivities planned for Friday, May 5.

Kahlúa Brave Bull
Ingredients: 

• 1 Part Kahlúa
• 1 Part Tequila

How to mix: 

• Fill a rocks glass with ice. Add the Kahlúa coffee liqueur and tequila, then mix.

Kahlúa Coffee Margarita
Ingredients: 

• 1 Part Kahlúa
• 1 Part Tequila
• 0.5 Part Cold Brew
• 0.5 Part Lime Juice
• 1 Wheel Lime

How to mix: 

Fill a shaker with ice. Add all of the ingredients. Shake until cold. Strain into an ice filled glass with a salt rim*. Garnish with a lime wheel.

*rub a lime wedge around ¾ of the glass rim, pour some sea salt on a saucer, then dip the glass on the saucer so the crystals stick to the rim.

Kahlúa Mexican Grasshopper
Ingredients: 

• 1 Part Kahlúa
• 1 Part Crème de Menthe (the green kind)
• 1 Part Light Cream
• 1 Pinch Chocolate Shavings
• 1 Spiral Chocolate Sauce

How to mix: 

• Add the Kahlúa coffee liqueur, crème de menthe, light cream and ice into a shaker, or any vessel with a lid. Give the ingredients a quick, hard shake (5 – 10 seconds). Strain into a retro martini / cocktail glass. Decorate with a generous helping of chocolate shavings and chocolate sauce (for the rim). Note: Some people prefer using heavy cream, instead of light cream. That works, too, and makes for a thicker, creamier drink. 

Kahlúa Hibiscus Tonic
Ingredients:

• 1 Part Kahlúa
• 3 Parts Hibiscus Tonic
• 1 Wheel Lemon
• 1 Sprig Mint Leaf

How to mix: 

• Fill a highball glass with ice. Pour in the Kahlúa coffee liqueur and hibiscus tonic, one after the other. Garnish with a lemon wheel and mint sprig.