La Adelita Tequila is a great way to toast Cinco de Mayo

Cinco de Mayo is a Mexican holiday commemorating the Battle of Puebla on May 5, 1862, when a small Mexican army defeated a much larger French force. The holiday is not a national holiday in Mexico but is celebrated throughout the United States and other parts of the world.

La Adelita Tequila is a brand of tequila that originated in the late 1800s from a single estate. The tequila is named after La Adelita, a legendary heroine who fought for the Mexican army during the Mexican Revolution. La Adelita Tequila is made with 100% Blue Agave and is aged for at least 18 months in American oak barrels. The tequila is smooth and flavorful, with a hint of sweetness and a finish that is warm and inviting.

Cinco de Mayo is a great opportunity to celebrate Mexican culture and heritage, and La Adelita Tequila is the perfect way to toast this special day with some amazing cocktails:

La Adelita Cucumber Refresher

INGREDIENTS

• 4 oz La Adelita Tequila Blanco
• 1 cucumber peeled & muddled
• 2 oz agave
• 2 oz carbonated water
• Fresh mint

PRÉPARATION

Combine liquid ingredients in a shaker with ice. Shake, taste & adjust. Pour over ice & top with soda water. Garnish with cucumber slices & mint.

La Adelita Spicy Skinny Margarita

INGREDIENTS

• 4 oz La Adelita Tequila Blanco
• 4 oz freshly squeezed orange juice
• 2 oz agave nectar
• 2 oz fresh lime juice
• ½ jalapeño, muddled
• Dash of cayenne pepper & salt (for rim)
• Lime wedges

PRÉPARATION

Salt the rim of your glasses. Combine liquid ingredients in a shaker with ice. Shake, taste & adjust. Strain over ice. Garnish with jalapeño slices & lime wedges.

La Adelita Extra Anejo – no preparation required

Here are some delicious recipes for Cinco de Mayo to go with your La Adelita cocktails:

Guacamole

INGREDIENTS

• 2 ripe avocados
• 1/2 onion, finely chopped
• 1 tomato, finely chopped
• 1 jalapeño pepper, finely chopped
• 1 lime, juiced
• Salt and pepper to taste

PRÉPARATION

1. Mash the avocados in a bowl.
2. Add the onion, tomato, jalapeño pepper, lime juice, salt, and pepper.
3. Mix well.
4. Serve with tortilla chips.

Tacos

INGREDIENTS

• 1 pound ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 1 (14.5 ounces) diced tomatoes, undrained
• 1 (10 ounces) enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 taco shells
• Shredded cheese
• Lettuce
• Tomato
• Sour cream
• Guacamole

PRÉPARATION

1. Brown the ground beef in a large skillet over medium heat.
2. Drain off any excess grease.
3. Add the onion and green pepper to the skillet and cook until softened.
4. Stir in the diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper.
5. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
6. Spoon the beef mixture into taco shells.
7. Top with shredded cheese, lettuce, tomato, sour cream, and guacamole.
8. Serve immediately.

Nachos

INGREDIENTS

• 1 bag tortilla chips
• 1 pound ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 1 (14.5 ounces) diced tomatoes, undrained
• 1 (10 ounces) enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Shredded cheese
• Sour cream
• Guacamole
• Salsa

PRÉPARATION

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread the tortilla chips in a single layer on a baking sheet.
3. Brown the ground beef in a large skillet over medium heat.
4. Drain off any excess grease.
5. Add the onion and green pepper to the skillet and cook until softened.
6. Stir in the diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper.
7. Pour the beef mixture over the tortilla chips.
8. Top with shredded cheese, sour cream, guacamole, and salsa.
9. Bake for 10 minutes, or until the cheese is melted and bubbly.
10. Serve

Have a Happy Cinco De Mayo