Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico. In the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.
The day is celebrated in the state of Puebla with parades, speeches, and reenactments of the 1862 battle. In the mid-20th-century U.S., the celebration of Cinco de Mayo became among Mexican immigrants a way of encouraging pride in their Mexican heritage.
Cinco de Mayo is not to be confused with Mexico’s Independence Day, which falls on September 16. The latter holiday was established in 1810, some 50 years before the Battle of Puebla occurred.
It’s generally agreed that the components of a classic margarita are tequila, Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in France and fresh lime juice. But how much of each? The secret is proportions; balance accounts for the difference between a good drink and a bad one.
1 1/2 oz. tequila (100% agave a must)
1 1/2 oz. Cointreau
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass
Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, into a cocktail glass. A slice of lime as a garnish, while not necessary, adds a nice touch
Happy Cinco de Mayo!