• Advertisement
  • Product Feature

Mexican Independence Day with Cabo Wabo Tequila

Home > Press > 2010 - Mexican Independence

Celebrate Mexico's Centennial and Bicentennial with Cabo Wabo Tequila

Few people know that September 16th marks the actual day of Mexico's Independence, originally celebrated 200 years ago. (Did you think that Cinco de Mayo marks this milestone? Don't worry, most people do). 2010 is such a monumental year for the country that Mexican President Felipe Calderón has declared this the "Year of the Nation," since this year celebrates not only the 200th anniversary of the country's movement for independence against Spain in 1810, but also the 100th anniversary of the start of the Mexican Revolution in 1910.

Such an auspicious occasion calls for an equally auspicious celebration - Cabo Wabo style! Ring in Mexico's Centennial and Bicentennial with Cabo Wabo Tequila, made and bottled in Jalisco, Mexico using only homegrown blue agave. Founded by legendary rocker, Sammy Hagar, Cabo Wabo Tequila brings the authentic Mexican fiesta to you - whether you plan on celebrating this Independence Day at your favorite cantina, or at your local street festival.

 

When the President gives "El Grito de la Independencia" or "Cry of Independence" on the evening of September 15th, raise a toast to Mexican Independence with any of the delicious Cabo Wabo Tequila cocktail recipes below.

El Diablo Del Invierno
Created by Raul Yrastorza of Las Perlas in Downtown, LA
  • 3/4 oz. Ginger Syrup
  • 3/4 oz. Creme de Casis
  • 3/4 oz. Lime Juice
  • 2 oz. Cabo Wabo Blanco
  • 1 tsp. Tapatio Hot Sauce

Combine all ingredients. Shake with ice and strain over ice. Garnish with a ginger candy and a lime.

 

El Bicentenario
  • 1 1/2 oz. Cabo Wabo Reposado
  • 2 slices Habanero Pepper
  • 1 Tangerine quartered
  • 3/4 oz. Agave syrup (1/2 agave, 1/2 water)
  • 3/4 oz. Lime juice (fresh)
  • Tangerine wheel (garnish)

Muddle the pepper and tangerine, add all other ingredients (except tangerine wheel), ice and shake vigorously. Strain into a collins glass.

Traditional Mexican Ponche (Punch)
serves 8
  • 2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
  • 3/4 cup raisins
  • 1 pound guava, quartered
  • 3 (3 to 4-inch) pieces sugarcane, each cut in strips
  • 1/2 cup prunes
  • 1/2 pound crabapples, peeled and cored
  • 2 cups (1-inch) diced pineapple
  • 8 large strawberries
  • 1 cup sugar
  • 4 cinnamon sticks
  • 8 cups water
  • 8 Shots of Cabo Wabo Blanco Tequila
  • Orange slices to garnish

In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a glass mug that has a shot of tequila in it.

The Firecracker
  • 2 oz. Cabo Wabo Blanco
  • 3 dashes of Hot Sauce
  • 2 small slices of Serrano Pepper
  • 1 oz. Fresh Orange Juice
  • 1/2 oz. Agave Nectar
  • 3/4 oz. Fresh Lime Juice
  • 1/4 oz. Orange Curacao
  • 1 Orange Twist

Place all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass. Garnish with an orange twist.

 
Copyright 1995-2013 Bar None Drink Recipes. Please read our disclaimer and privacy policy.
this page will ban you from our site clicking on this image will ban you from our site