The 5th of May is almost here, and this year it’s on a Friday. That means that if you haven’t already stocked your bar and gathered all the chips you can dip and guac you can rock, the remainder of this week will entail one or more mad after-work supermarket/liquor store dashes to round out your party menu. (Because of course, you’re throwing a Cinco fiesta, right? We heard you were cool. You are cool, aren’t you?)
As it turns out, no rushing around or standing in overlong checkout queues will be necessary. That’s because this Friday, in celebration of Cinco de Mayo, Patrón is busting out cocktail kit deliveries that will be at your doorstep in less than an hour.
Snagging one for your gala couldn’t be simpler: On May 5th between 10 a.m. and 5 p.m., just head over to Twitter and tweet #PatronMyCinco. After you tweet, you’ll get redirected to purchase the $55.00 box via on-demand delivery service Fooji. and within an hour of your purchase, you’ll be enjoying chips and salsa, along with a Patrón branded shaker, cups, napkins, and ingredients to make the newly-crowned 2017 Patrón Margarita of the Year, the Coralina Margarita (for which the recipe follows below). Select fans in each city will get a special treat with their delivery: a live mariachi band will show up to complete your Cinco de Mayo scene!
What we’re saying is, this Friday is shaping up to be an excellent day for thinking inside the box, just to shake things up.
And speaking of things shaken…
- 1.75 oz. Patrón Reposado
- .75 oz. Patrón Citrónge Orange
- .75 oz. Simple syrup
- 1 oz. Fresh lime juice
- .5 oz. Red Wine (Mexican, or other)
- Sugar-salt rim*
Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.
- Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.
- Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*
- Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.
This article first appeared on FlavorfulWorld.com.