Cinco de Mayo is right around the corner! Celebrate with a fresh, fruity cocktail and earn cash back on premium beer, wine & spirits with Ibotta.
- 1 oz. strawberry puree
- 3 oz. orange juice
- 1 1/2 oz. tequila
Add strawberry puree to a tall serving glass. Fill with ice. Add orange juice and top with tequila. Stir before serving.
- 12 oz. ginger beer
- 1 juiced lime
- 6 slices of jalapeño seeded (approximately 1 jalapeño)
- 8 oz. of vodka (1 cup)
Fill two copper mugs with ice. In a small pitcher, muddle the chopped cilantro with the 1 juiced lime and 6 jalapeño slices. Pour the vodka and ginger beer in, mixing well. Pour the drink mixture equally into the copper mugs. Garnish with a fresh sprig of cilantro.
- 1.5 oz. Partida Reposado Tequila
- 1.5 oz. Cointreau
- 1/2 oz. St-Germain
- 1/2 oz. blood orange juice
- 1/2 oz. lime juice
- 2 dashes orange bitters
- 1 oz. Rosé champagne
Add all the ingredients except the Champagne to shaker and fill with ice. Shake, and strain into a wine glass filled with fresh ice. Top with champagne and garnish with a blood orange wheel.
- toasted coconut
- 8 fresh mint leaves
- 1 lime wedge
- 1 cup ice
- 2 teaspoons fresh lime juice
- 1/4 cup white rum
- 1/2 cup pineapple coconut juice
Place toasted coconut on a small plate. Rim the lip of a tall glass with honey and press into toasted coconut, then set aside. Place mint leaves and 1 lime wedge into glass. Use a muddler to crush the mint and lime. Fill the glass almost to the top with ice. Pour the lime juice rum over the ice. Top it off with pineapple coconut juice. Gently stir.
- 1 part honey simple syrup
- 2 parts mezcal
- 2 parts ginger beer
- juice from 1/2 lime
- 1 part honey (for honey simple syrup)
- 1 part water(for honey simple syrup)
For the honey simple syrup, boil water and pour over honey. Whisk to combine, then set aside. For the cocktail, combine simple syrup, mezcal, and lime juice in a tumbler and shake for 10 seconds. Pour over ice and top with ginger beer. Garnish with a lime slices.
- 12 oz. chilled Mexican beer
- 1/2 lime juiced
- 3/4 cup mango juice or nectar
- 1 tablespoon Kosher salt
- 1 tablespoon chili powder
- hot sauce (optional)
Combine salt and chile powder in a shallow dish. Rub a lime wedge around the rim of a tall glass and then press the rim into the salt-chili mixture to coat. Fill glass 2/3 full with ice then add lime juice and mango juice. Top with beer and serve remaining beer on the side.
- 2 oz. blanco tequila
- 1 jalapeño, sliced into small rounds
- 4 oz. orange juice
- 1 tablespoon grenadine syrup
Fill a tall glass with ice and set aside. In a cocktail shaker, add tequila and jalapeños. Using a muddler or back of a spoon, lightly muddle and press on the jalapeños to release oils and spice. Add the orange juice, cover and shake to combine. Slowly pour in grenadine and let settle. Then, strain into the prepared glass. Garnish with an orange slice.
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