I’m on Studio 10 show this morning shaking up organic Cinco de Mayo cocktails

Sure, Cinco de Mayo is a holiday commemorating the improbable victory in battle of a brave band of Mexican soldiers over a much larger French army in 1862.

But more importantly, it’s that day of the year when Americans bail early from work to go guzzle tequila drinks at happy hour. And drink to the collective cinco-ing of our mayo.

This year, the preposterously tolerant hosts of Tampa Bay’s Studio 10 show (click here to see segment), Holley Sinn and Jerome Ritchey, had me on to mix up a couple organic Cinco de Mayo drinks. I went with a couple tequila-based drinks – one hot (as in spicy); one cool. Here are the recipes…

Coming in Hot!

In this remarkably multifaceted drink, a few teensy slivers of
jalapeno transform what would be a tasty but ho-hum strawberry
margarita into a modern classic.

 2 organic strawberries (I used Driscoll’s), hulled

4 slivers peeled and seeded organic jalapeno chile (for less heat, go easier on these slivers)

3/4 ounce freshly squeezed organic lemon juice

1 1/2 ounces organic Casa Noble reposado tequila

1/2 ounce organic agave nectar

In a cocktail shaker, muddle the strawberries, 3 of the jalapeno
slivers, and lemon until well mashed. Add the tequila and agave
nectar, and fill the shaker with ice cubes. Shake vigorously, then
strain the mixture into a chilled martini glass. Garnish with the
remaining jalapeno sliver.

Fresh Basil Margarita

Here’s a drink that would also be nice with zingy mint, but basil’s spicier herbal flavor really makes this cocktail shine. The basil also wakes up your appetite. Not that you’ll need any help scarfing down everything in sight come midnight.
 
4 to 6 organic basil leaves

1 ounce freshly squeezed organic lime juice

1 ounce organic agave nectar (you can find this in most grocery stores)

1 1⁄2 ounces Casa Noble organic tequila (either blanco or reposado)

In a cocktail shaker, muddle the basil, lime juice, and agave nectar until the basil is bruised. Add the tequila, and fill the shaker with ice cubes. Shake vigorously, then strain the mixture into an ice cube–filled rocks glass. Or serve it straight up in a chilled cocktail glass.