Cinco de Mayo is a fun day dedicated to spicy foods, barbequing in the fresh spring weather, and sipping a cocktail while relaxing to upbeat Latin music. Partake in or create Cinco de Mayo activities you CRAVE this year. Gather your girlfriends and samba your way into spring!
If you are in the mood to stay in and avoid Cinco de Mayo craziness, a perfect way to loosen up and still enjoy this festive holiday is to stay in and host your own fiesta! Do your girls CRAVE spicy and authentic Mexican food? Invite everyone over to cook their favorite dish and swap recipes. Meanwhile, sip on fresh home-made margaritas while watching your favorite Selma Hayek films. For a fun activity kids of any age can enjoy, pick up a piñata and see who can collect the most candy.

Getting dolled up and putting on your most festive dress and heels may be the way you want to honor this colorful holiday. Put on that new red lipstick you’ve been dying to use, gather all the girls and jump into a salsa class. Learning this spicy dance together will not only be fun, but you might discover a new favorite way to work out! After the lesson, go to that Mexican restaurant that you can’t get enough of and dance the night away to the live mariachi band.

Whether it be going out to hot spots or mellowing out at home, celebrate however makes you happiest. As you prepare for the night’s festivities, try this enticing, spicy cocktail to liven up your night. Not for the timid taste buds!
SMITTEN

Makes 1 cocktail
1/3 cup fresh ripe watermelon, cut in 1-inch cubes

2 oz Sauza Hornitos Plata Tequila

3/4 oz Monin Organic Agave Syrup

3/4 oz fresh lime juice

2 dashes Tapatio hot sauce
Garnish: half-rim, single “scallop” of kosher salt

Muddle/press watermelon in pint glass with a muddler, being sure to press the melon well to release juices. Measure in tequila, agave syrup and lime juice. Shake in hot sauce—do not over-do it! Fill glass with ice. Cap and shake vigoroulsy. Strain into a martini glass with a partial salt rim.

Find more creative concoctions from Chef Kathy Casey here.