No alcohol? No problem! We have Mexico-inspired Mocktails to celebrate with all weekend!
THE CLASSIC MOCKARITA (MARGARITA)
Pour either salt or sugar on to a plate (this will be to rim your glass.) Take a lime wedge and run it across your margarita glass; take that rim and dip into the sugar or salt, depending on whether you like it sweet or a little more balanced. You will need to bust out your cocktail shaker; fill that with some ice. Squeeze half of a lime to a whole lime in the shaker, ½ cup of tonic water, followed by a tablespoon of simple syrup. You might not have this lying around, but most food stores sell it. Strain it through and serve it with a lime garnish.
THE PALMOMA (PALOMA)
The traditional Mexican drink means “dove” in Spanish. It’s usually made with grapefruit, is fizzy and of course has tequila. Our recipe is a little more bump-friendly, but still tasty and bubbly. Take the juice from ½ of a large grapefruit and ¼ cup of squeezed limes; pour them both in a cocktail shaker. You will then need either 4 drops of liquid stevia, a tablespoon of agave or some of that simple syrup from the mockarita recipe above. Put your sweetener in the shaker as well. You will need 1½ cups of club soda to be divided into 2 glasses, one for you and one for your belly… or a friend. Pour the liquid from the shaker in, then garnish the glasses with lime or grapefruit wedges. Enjoy.
THE MUMCHATA (RUMCHATA)
Our last recipe still highlights a traditional Mexican drink. Horchata mixed with rum makes a delicious cocktail called the Rumchata. We are going to change it back to horchata, but with a cooler name for your Cinco de Mayo party… the Mumchata! Although this recipe is easy to follow, you will need to make it a day in advance to get the full taste of the rice, which is the star of the drink. So, first take a cup of white rice and blend it up so the granules become smaller. Place the blended rice in a bowl, which is filled with 3 cups of milk (you can use almond milk or coconut milk too), as well as 2 cups of water. Cover the bowl and let it sit in the refrigerator overnight. If you are strapped for time, at least let the rice and milk/water sit for 3 hours. Once the proper time has elapsed, strain the liquid into a pitcher. You can discard the rice (or make rice pudding with it!) Then add ½ cup of whatever milk you choose to the pitcher, plus ½ tablespoon of vanilla extract, ½ tablespoon of cinnamon and 2/3 cup of any type of sugar you want. Make sure to stir it all in so the sugar dissolves, and the cinnamon/vanilla get mixed evenly. Embrace the sweet mocktail, sit back, and remark on just how much you love Cinco de Momo.