Swap Your Margarita for This Spicy Cinco de Mayo Cocktail

Although Margaritas are the go-to on Cinco de Mayo, you don't have to wash down your guac and tacos with tequila. You can also celebrate Latino history and culture with whisky.

Corn (a common ingredient in the spirit) is believed to have originated in Mexico. And according to Mayan culture, the gods made the first humans out of the grain.

The Maestro cocktail starts with a blended whisky and incorporates other meaningful ingredients to embody the spirit of Cinco de Mayo. “It includes a touch of French liqueur with a hint of bitterness, paying homage to the historical significance of this day. And by incorporating foreign spirits, it symbolizes the resilience and unity demonstrated during the battle in Mexico,” says creator Luis Villanueva, managing partner and beverage director of Casa Bond in New York City. “The added spice serves as a vibrant accent, celebrating the fusion of cultures and flavors.”

As the name implies, the Maestro is a perfect example of the mastery of mixology. Take a sip and let the drink's complexity unfold, revealing spicy notes and earthy undertones. “The finish is bright and invigorating, leaving a warm, satisfying feeling,” Villanueva says.

Maestro

• 2 oz. Suntory Toki (or other blended Japanese whisky)
• 1/2 oz. Campari
• 1/4 oz. St-Germain Elderflower liqueur
• 1/2 oz. morita pepper syrup (recipe below)
• 1 drop tangerine oil
• Lemon peel for garnish

Add ice to a mixing glass, then add all ingredients. Stir for 35 seconds. Strain into a rocks glass over a large cube. Garnish with lemon peel.

Morita Pepper Syrup

• 1 cup water
• 1 cup sugar
• 3 dehydrated morita peppers

Combine water and sugar in a pot, and bring to a boil over medium-high heat. Cook until sugar dissolves, about 2-3 minutes. Add peppers and allow to come to a boil again. After a few seconds, remove pot from heat. Let cool to room temperature, then strain into a sealable container. Keep refrigerated for up to 3 weeks.