Categorized | Drinks, Recipes

Gruene Gets Ready to Celebrate Cinco de Mayo with Margaritas and More

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Cantina del Rio's Premium Margarita

Cantina del Rio’s Premium Margarita

Cinco de Mayo is coming up this weekend, and the Gruene Historic District are planning to party.

For the first year ever, the District is joining in on celebrations at Cantina del Rio, 1299 Gruene Road, New Braunfels. On Friday and Saturday, stop by for $3 sangria and margaritas while Mexican beers are priced at $2.50 until 7 p.m. On Sunday, the official Cinco de Mayo, a live mariachi band will perform from 2 to 5 p.m., along with food and drink specials all day long.

Or, if you prefer to drink your own pleasure at home, here are some specialty drinks from restaurants within the district, include the Gristmill Restaurant, Moxie’s and Cantina del Rio.

Cantina del Rio Premium Margarita

1 3/4 ounces Don Julio Blanco Tequila
1/2 ounce Patron Citronage
2 ounces lime juice or margarita mix
Lime slices or orange slices, for garnish

In an ice-filled shaker, add tequila, Patron Citronage and lime juice.  Shake well and pour into a chilled margarita glass (with salt on the rim, if desired) that has fresh ice in it. Garnish with a slice of lime and/or orange.

Makes 1 cocktail.

Adapted from Cantina del Rio

The Gristmill's Famous Frita

The Gristmill’s Famous Frita

Mozie’s Mojito

5 or 6 fresh mint leaves
2 lime wedges
1 1/2 ounces Bacardi Silver Rum
Club soda
Mint sprig, for garnish

Muddle mint and lime together in the bottom of the glass. Add rum and and ice. Stir. Then fill glass with soda and top with mint sprig.

Makes 1 cocktail.

Adapted from Moxie’s

The Gristmill’s Famous Frita

This recipe makes plenty – enough for a party!

2 cups sugar
4 cups hot water
3 cups fresh squeezed lime juice
1 (1-liter) bottle tequila (whichever brand you prefer)
1 cup triple sec
Lime slices

Mix sugar with hot water until combined, then add in lime juice, tequila and triple sec. Stir vigorously. Pour into glasses filled with ice. Or toss in a strong blender, such as a Vitamix, with ice and slush it into a frozen margarita. Garnish with lime slices.

Makes 12-15 servings.

Adapted from the Gristmill Restaurant


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