Cocktails

Cinco de Mayo cocktails

HERE ARE FOUR TASTY COCKTAILS TO LIVEN UP YOUR DRINKING HOLIDAY.

Photos by Berlin Green

SCRATCH KITCHEN & COCKTAILS

KAYLA SHENOLD

GOURD-GEOUS

1/2 oz Lemon Juice 1oz Watermelon juice 1 1/2 oz Watermelon infused Gran Centenario Plata Tequila 1/2 oz Melon Liqueur 2 dash Cherry Bark Vanilla Bitters (Bittercube) Top with 11/2 oz Sparkling Rosé

Shake, top, Double strain into a wine glass and add ice. I like to garnish it with skewered melon balls. To infuse: add watermelon to tequila in a jar or sealable container, store in cool dark place, shake daily for a week, strain and use as needed.

JALISCO OLD FASHIONED

1/4 oz turninado syrup 1 oz Maestro Dobel Diamante 1 oz 400 Conejos mezcal 2 dash Jamaican #2 Bitters

Stir, & strain into a rocks glass with a big cube. Express an orange disc and garnish it.

YOUR DAILY INTEL BRIEFING ON-AIR, ONLINE AND ON-DEMAND

IRB NUMBER: 10699 IRB APPROVAL DATE: 12/01/2021

BARKEEP OKC

TIME OUT FOR FUN

1.5 oz. Centenario Plata .5 oz. Pierre Ferrand dry curacao .75 oz. Fresh blood orange juice .75 oz. Fresh lime juice 1 oz. Urban Teahouse mango mate tea infused syrup Topo Chico to fill

Combine all ingredients in a shaker tin and shake vigorously without ice for 5 seconds. Add ice and shake again until chilled. Strain into a Coupe glass. Served straight up, without ice.

WHIP IT

1.5 oz. Dobel Himito Tequila .5 oz. Pama pomegranate liqueur .75 oz. Urban Teahouse white pomegranate tea infused syrup .75 oz. fresh lime juice 1 dash Scrappy’s “Fire” habanero tincture 1 egg white

Dry shake all ingredients without ice to incorporate egg white. Add ice and shake again to chill. Strain into a chilled coupe glass and garnish with an edible flower.

Simple syrup: Equal parts water and sugar over medium heat stir until sugar is dissolved, add Urban Teahouse white pomegranate tea bags and let sit 30 minutes.