Happy Cinco de Mayo! This fifth day of May commemorates the 1862 battle of Puebla, when Mexico defeated the invading French army. In the U.S., those celebrating this popular occasion indulge in Mexican cuisine, often paired with Mexico’s most well-known spirits: mezcal and tequila.

Here’s a fun fact you may not know: Tequila is actually a type of mezcal.
Just as there are different types of whiskies: Scotch, Irish, Bourbon, etc., there are different types of mezcals, and one of them is tequila. Mezcal is the larger category, defined as any agave-based distilled spirit made in Mexico. Tequila, a subset of mezcal, has more specific requirements as it can only be made from blue agave grown in designated regions of Mexico.
However, the taste profiles of bottles labeled “mezcal” versus those of “tequila” are very different. Mezcal typically has a smoky taste, gained from its unique production process of roasting the agave underground in a firepit. Tequila has more of a fruity, agave-forward flavor without smoke. Reposado and añejo tequilas often have toasty notes from oak barrel aging.

While we all love a traditional margarita for Cinco de Mayo celebrations, this year I’ve rounded up four fiesta-perfect cocktails using two outstanding spirits: Gracias a Dios Mezcal and Tequila Bribón Blanco Tequila.

Gracias a Dios Mezcal Artesanal Espadin is handmade by 4th generation maestro mexcalero Oscar Hernández. Gracias a Dios, which means Thank God, is an ultra-premium quality mezcal from Oaxaca, retailing for about $42. Tasting notes: Fresh herbs, lemon peel, gentle smoke, and agave sweetness mixed with hints of tropical fruit, almond, mint, and rosemary. A brisk, fiery finish with lingering notes of anise, ginger, and caramel.

Mezcal Mule

Makes 1 cocktail

2 oz. Gracias a Dios Mezcal Espadín
1 oz. lemon juice
¾ oz. agave syrup
¾ oz. ginger juice
1 sprig mint
Directions: Fill two highball glasses with ice. Add mezcal, lemon, and agave and stir. Top off with ginger beer and serve garnished with mint.

Oaxacan Hemingway

Makes 1 cocktail

2oz Gracias a Dios Mezcal Espadin
1oz grapefruit juice
.25 oz maraschino liqueur
.25 oz simple syrup
2 slices fresh jalapeno
Directions: Combine all ingredients in a shaker with ice and shake. Strain into a highball glass over fresh ice. Garnish with a grapefruit slice.

Bribón Tequila Blanco is produced by one of the top tequila families in Mexico and is made using fully matured 8- to 10-year-old agaves, all harvested by hand. The end result is a complex and sophisticated tequila available at a great value price-point of about $23. Tasting notes: an assertive bouquet of ripe cantaloupe, pineapple, dried papaya, chili spice, and vegetal notes. On the palate, tropical fruit notes are balanced by citrus and subtle black pepper, with a crisp, clean finish.

Pineapple Playa

Makes 1 cocktail

1.25 oz Bribón Blanco Tequila
.5 oz orange liqueur
2 oz fresh pineapple puree
.5 oz lime juice
1 tsp mango purée
1 oz soda water
Directions: Combine all ingredients, except soda water in a shaker with ice. Shake to combine. Pour entire shaker contents into highball or rocks glass, top with soda water and ice. Garnish with slice of pineapple.

The Jalapeño Avocado Margarita

Makes 2 cocktails

4 oz. Tequila Bribón Blanco
2 oz. Agave nectar (cut 50/50 with water)
2 oz. Fresh squeezed lime juice
1/2 avocado, peeled and mashed
2 slices jalapeño
Lime wheels, for garnish
1 cup ice, plus extra for serving
Directions: Fill two rocks glasses with ice. Set aside. Place ripe avocado, and jalapeno slices in a cocktail shaker. Muddle ingredients until they're thoroughly mashed. Add remaining ingredients to the cocktail shaker and shake vigorously. Strain into the two rocks glasses. Garnish with remaining lime wheels