We think it’s pretty fair to say that most holidays have been commercialized to an absurd extent. And Cinco de Mayo—or the fifth of May—is no exception. The celebration of this date commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. While this day is quietly celebrated in Mexico, it has been morphed by us Americans into a day  devoted to drinking (and appreciating) tequila. So, let’s embrace our cultural insensitivity and raise a glass—or ten.

Have a Fiesta with These Cinco de Mayo Jello Shots
Recipe & Image via: Brit & Co

This will make approximately 24 lime “wedge” jello shots

  • 6-8 limes
  • 3 ounces fresh squeezed lime juice
  • 1 ounce water
  • 1/4 cup sugar
  • 1 package Knox unflavored gelatin (2 teaspoons)
  • 3 ounces good quality tequila
  • 1 ounce Triple Sec
  • sea salt and/or large crystal sugar, for garnish

The hardest part is actually hollowing out the lime peels. Trust me, it’s a lot harder than it looks, and if you have a paper cut, I would not recommend this task. I’ve found the easiest way is to cut a small slit at the top of the halved lime.

Gently juice the lime (collecting into a measuring cup).

Then peel the pulp away from the peel. You can use a paring knife or grapefruit knife, but I’ve actually found that using my finger nails works best.

Repeat until you have 12 lime halves and enough lime juice to equal 3 ounces. (You only need 6 limes for the shots, but you might need extra for more juice and/or in case you tear a few).

To keep limes secure, place them in a mini muffin pan. Combine lime juice, an ounce of water and sugar to small saucepan. Sprinkle with gelatin and allow it to soak in a minute or two. Warm over medium heat, stirring until sugar and gelatin dissolve. Stir in tequila and Grand Marnier and pour into lime halves. (I recommend using something with a spout like a measuring cup).

Allow to refrigerate at least 4 hours, or preferably overnight. Once jello has set up, cut into wedges.

Serve with a small bowl of sea salt or large crystal sugar for dipping. (Or a combination of the two!) I found the salt to be a little too intense with the jello, but try both out and see which one suits you best. Cheers!

Mexican Mule Cocktail
Recipe via: Treats & Eats

  • 2 oz tequila
  • 2 oz freshly squeezed grapefruit juice
  • Ginger beer
  • Ice
  • Simple syrup or agave if desired

Add the tequila and grapefruit juice to a cocktail shaker filled with ice. Shake well and then strain into a highball or rocks glass. Add ice to the glass and then top off with ginger beer. Add simple syrup or agave if needed.