Chef Adriana Urbina celebrates Cinco de Mayo with Spirits Network!

Chef Adriana Urbina celebrates Cinco de Mayo with Spirits Network!

May 6th 2021

Here are the cocktail recipes she shared on IGTV.

Blueberry Elderflower Paloma

Note: if you don't find the elderflower lemonade you can sub for strawberry kombucha


2 ounces reposado tequila

1 ounce fresh squeezed lime juice

1 ounce fresh squeezed grapefruit juice

1/2 ounce blueberry syrup (recipe below)

2.5 ounces Belvoir elderflower lemonade or strawberry kombucha

Tajín and Himalayan pink salt for the rim

Blueberry Syrup

1/2 cup water

1/2 cup sugar

1/2 cup fresh blueberries


Blueberry Elderflower Paloma

1. In a shaker, combine tequila, lime juice, grapefruit juice, and blueberry syrup. 

2. Add ice and shake for about twenty seconds. 

3. Run a small wedge of grapefruit around the outer edge of a rocks glass. 

4. Pour pink salt onto a plate and carefully roll the edge of the glass in the salt. 

5. Add ice to glass and strain the cocktail into the glass. 

6. Top off with rose lemonade or strawberry kombucha and gently stir.

Blueberry Syrup

1. In a saucepan, combine water and sugar. 

2. Bring to a boil and drop in the blueberries. 

3. Cook until sugar has dissolved; remove from heat and allow to cool. 

4. Blend if desired and pour into a clean jar. 

Refrigerate for up to one week.

Spicy Mango Margaritas


2 oz Tequila Blanco

1 oz Cointreau

1-2 oz Fresh Lime Juice (the juice of one lime)

1-2 oz Fresh Lemon Juice (the juice of one lime)

4 oz fresh mango juice

fresh mango, diced large

2 small jalapeños ( or one if you want it less spicy)

Tajin + limes for garnish


1. Char jalapeños on the grill or over a flame until blackened. Reserve one for garnish and slice the second removing the stem.

2. Rim a cocktail glass with lime and dip in Tajin seasoning, set aside.

3. In a cocktail shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well.

4. Add in tequila, lime juice, mango juice and shake until well chilled.

5. Pour into a prepared cocktail glass filled with crushed ice.

6. Garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.

Mexican Mule


2 ounces Tequila

4 ounces Ginger Kombucha

1 ounce Lime Juice about 2-3 limes

1 ounce orange Juice about 2-3 limes

1 ounces Honey Simple Syrup

Sparkling Water (Topochico is recommended)

Lime or Ginger optional (as a garnish)


1. In a cocktail shaker with ice, add all the ingredients.

2. Shake until chilled, then strain into a tall glass with fresh ice.

3. Top each glass with a splash of sparkling water and stir briefly.

4. Garnish with a fresh lime or a thin slice of ginger.

Notes - Prepare the Honey Simple Syrup in advance if possible.