Cheers to Cinco de Mayo with Sauza® Tequila

Arriba! Put up that piñata and make this Cinco de Mayo a true celebration! 

Whether you’re hosting your own fiesta or attending one, Sauza® Tequila is here to help with cocktail and guacamole pairings to make your celebration a success! 

And skip the store-bought stuff- these guac recipes from the experts at Dos Caminos are easy enough to whip up at home, even with a cocktail in hand!

Start with Chef Ivy Stark’s traditional guacamole and give it a fun twist with variations like Chipotle-Goat Cheese Guacamole or Artichoke Guacamole with Toasted Pine Nuts.

Turn up the music, gather your friends and family, and whip up these delicious pairings below - 

• Pairing 1: The sweet and fruity flavors of the Mexican Victor-ita provide the perfect complementto the smoky heat of the Chipotle-Goat Cheese Guacamole.
• Pairing 2: Turn your cocktail up a notch with the Spicy Señorita. With a kick of heat, it pairs wellwith the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.

Pairing 1

Mexican Victor-ita 

• 1 ½ parts Sauza® Blue Silver 100% Agave Tequila 
• ½ part DeKuyper® Triple Sec
• 4 parts cranberry juice 
• 2 parts orange juice 
• 2 oranges 
• ½ cup cranberries, frozen (optional)
• 2 tbsp. sugar

Preparation: First make your garnishes. Freeze ½ cup of cranberries. Using a channel knife cut a long spiral from on orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish.

Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar.

Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest.

In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza® Blue Silver, orange liqueur, and the juice from the orange. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail! Salud!

Chipotle-Goat Cheese Guacamole

• 2 tbsp. finely chopped cilantro leaves
• 2 tsp. finely chopped white onion
• 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
• ½ tsp. teaspoon Kosher salt
• 2  large ripe avocados, peeled and seeded
• 1 small plum tomato, cored, seeded, and finely chopped 
• 2 tsp. freshly squeezed lime juice 

• 4 oz. crumbled goat cheese
• 2 tbsp. chopped canned chipotle chilies

Preparation: 

1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
2. Add the avocados and gently mash them with a fork until chunky-smooth. 
3. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
4. Fold the remaining cilantro, onion, and chile into the mixture. 
5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
6. Serve with warm corn tortilla chips.  

**Makes 4 Servings 

Pairing 2

Spicy Señorita 

• 1 part Sauza® Blue Silver 100% Agave Tequila
• 2 parts beer
• 1 part frozen limeade concentrate
• 1 part water
• A dash of hot sauce
• Sugar (for garnish)
• Salt (for garnish)
• Red pepper (for garnish)
• Chili pepper (for garnish) 

Preparation: In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili. Enjoy!

Artichoke Guacamole with Toasted Pine Nuts

• 2 tbsp. finely chopped cilantro leaves
• 2 tsp. finely chopped white onion
• 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
• ½ tsp. teaspoon Kosher salt
• 2  large ripe avocados, peeled and seeded
• 1 small plum tomato, cored, seeded, and finely chopped 
• 2 tsp. freshly squeezed lime juice 

• 1 cup marinated artichoke hearts, chopped
• ¼ cup toasted pine nuts

Preparation: 

1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
2. Add the avocados and gently mash them with a fork until chunky-smooth. 
3. Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.
4. Fold the remaining cilantro, onion, and chile into the mixture. 
5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
6. Serve with warm corn tortilla chips.  

**Makes 4 Servings