Herradura’s Cincorita

1 Olive2 Olives3 Olives4 Olives5 Olives (No Ratings Yet)
Loading ... Loading ...

concorita.jpg

Cinco de Mayo commemorates the 1862 Battle of Puebla where Mexico defeated French troops that outnumbered them almost two-to-one after only two hours of fighting! The holiday has been celebrated in California since 1863, as a symbol of solidarity in response to the French occupation of Mexico from 1863-1867.

Cinco de Mayo is the largest tequila consumption day in the U.S. In fact, Americans can’t get enough of Mexico’s native spirit. Since 2002, U.S. imports of tequila have grown 48% – an average rate of 6.7% per year. In 2008 alone, more than 10.6 million 9-liter cases were sold. Tequila volume continues to grow despite the current recession. Source: Distilled Spirits Council of the United States.

Cinco de Mayo is so popular in Texas, that the State Legislation only allows the sale of fireworks on New Year’s Eve, 4th of July, Texas’ Independence Day in June, and, in some border areas, for the Cinco de Mayo celebrations. Source: Texas State Legislation

The spirit of Cinco de Mayo can be seen across U.S. pop culture; in fact, War released a music hit from its 1982 Outlaw album titled “Cinco de Mayo” and in 1998, the U.S. Postal Service released a postage stamp to commemorate the holiday.

During the French occupation, Mexico’s cuisine absorbed French culinary tradition leading to the creation of many delicacies still popular today. Some examples are the chiles en nogada (stuffed chilies in a walnut sauce), conejo en mostaza (rabbit in mustard sauce) and volovanes (puffy pastries based on the French vol-au-vent). Source: Mexican Mercados and Consejo Nacional para la Cultura y las Artes.

Recipe courtesy of Herradura Tequila.

Ingredients

  • 1.5 oz Tequila Herradura Silver
  • .5 oz Cointreau
  • .5 oz Chambord
  • 1.5 oz agave nectar
  • 1.5 oz fresh lime juice

Instructions

Mix Tequila Herradura Silver, Cointreau, agave nectar and fresh lime juice in a shaker with ice. Pour into a margarita glass rimmed with salt. Pour the Chambord on top, so as to create a crimson floater. Garnish with a lime wedge.

Pinterest