Celebrate Cinco de Mayo With a
Four Seasons Cocktail
These festive cocktail recipes from Four Seasons hotels are perfect for Cinco de Mayo or your next summer party.
Whether you’re celebrating Cinco de Mayo or just looking for a fun and festive cocktail to serve at your next summer party, these drink recipes created by mixologists from Four Seasons hotels are sure to impress. Each recipe was inspired by ingredients found within 100 miles of the hotel itself.
• The Palm Beach Radius from Four Seasons Resort Palm Beach is made with mangos, oranges and mint for a clean, seasonal taste.
Recipe: Palm Beach Radius
Muddle 5 leaves of fresh mint in the bottom of a shaker.
Add to shaker: 2 oz. mango-infused vodka (see below), 3 oz. hibiscus tea (see below) and 2 oz. squeezed orange juice. Fill with cubed ice.
Shake ingredients well and pour into glass. Add four pieces of cubed mango from infusion to glass and stir slightly.
Mango infusion: Cube 5 ripe south Florida mangos and place in infusion jar with one 750 ml bottle of 4 Orange Vodka. Let infuse for 4 to 5 days.
Hibiscus tea: To 1 oz. dried hibiscus flower (organic is best), add 12 oz. fresh boiled water. Steep for 10 to 15 minutes. Add ½ cup sugar and dilute with 3 cups cold water.
• Four Seasons Resort Costa Rica at Peninsula Papagayo created a cocktail called 18th on the Green, made with Costa Rican sugar-cane-distilled alcohol.
Recipe: 18th on the Green
2 oz. Guaro Cacique (sugar-cane-distilled alcoholic beverage)
1 oz. simple syrup
1 oz. fresh lime juice
Fresh basil leaves
Muddle the cilantro and basil together with lime juice and simple syrup. Pour into shaker; add Guaro Cacique and some ice cubes and shake well. Serve in a jicaro with salt on the rim. (The jicaro tree produces a hard, cannonball-like fruit that is commonly used for flower pots—and now a glass.)