Celebrate Cinco de Mayo with the Zaragoza Cooler from Osvaldo Vazquez, the Mixologist/Beverage Manager at the new Chileno Bay Resort & Residences. Vazquez holds a number of awards and accolades, including his most recent which was one of 11 grand prize winners (selected among a pool of bartenders and mixologists from around the world) in the G’Vine Global Bartender Challenge. See below for the Zaragoza Cooler’s recipe.
- 2 oz. Tequila reposado
- 1 oz. Poblano pepper liquor from Puebla
- .5 oz. Rich syrup
- 4 oz. Mexican tepache (pineapple kombucha)
- .25 oz. Lime juice
Directions: Add crushed ice and all ingredients into a Collins glass. Stir and then decorate with long lime zest.
For more Cinco de Mayo fun, Chileno Bay Resort & Residences is hosting a beach taco party on Friday, May 5, from 7 to 10 p.m. which will include a feast from Chef Yvan Mucharraz. Look forward to plenty of tacos and tequila featuring Casamigos Tequila.
For more information, visit: chilenobay.aubergeresorts.com or chilenobayresidences.com