This Sunday is Cinco de Mayo, a celebration of Mexican heritage that provides the perfect excuse for indulging in some delicious South-of-the-Border style food and drinks. (Especially with it falling on a weekend this year!) If you want to avoid the crowds at your favorite local Mexican spot, why not whip up some spicy delights on your own? This special Cinco de Mayo edition of our Designer Drinks series has everything you need, including our classic Comic Sangria and our not-so-secret recipe for the tastiest guac outside of Puebla.


1 1/2 oz Siembra Azul Blanco Tequila
3/4 cup watermelon, cubed and frozen
1 oz lime juice
1 oz Cointreau

Combine in blender and pulse until smooth. Pour into rocks glass and garnish with lime wedge.Crop marks are extremely valuable guidelines to help you cut your images out to exactly the right size — follow this recipe right, and you’ll get similarly perfect results in your glass.

Comic Sangria

1 lemon, sliced into rounds
1 orange, sliced into rounds
2 fresh peaches, pitted and sliced thinly
3/4 cup brandy
½ cup sugar
1 bottle of cava
2 teaspoons Fee Brother’s Peach Bitters

Add sliced citrus and peach to pitcher with brandy and sugar. Stir to dissolve sugar and leave to sit for at least an hour, allowing the flavor of the fruit to combine with the brandy. Add most of the cava to the pitcher. (Careful, the sugar will make the cava fizz up to the rim.) Use the remainder to top off each serving. Pour into glasses over ice. As much as designers mock Comic Sans, the font still remains ubiquitous. You’ll find Sangria everywhere too, but at least it leaves a better taste in your mouth.


4 ripe Haas avocados
1 jalapeno, minced without removing seeds
1/2 onion, minced
1 clove garlic, minced
1 ripe tomato, diced
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt

Split the avocados vertically. Twist to free the two sides from one another. Using your knife, carefully remove the pit. Slice through each half of the avocado, cubing (1/4″-1/2″) the flesh while it is still in the skin. Scoop out six of the eight quarters into a bowl. Mash with potato masher or pastry knife, leaving it slightly chunky. Scoop out the flesh of the last two quarters and add the remaining ingredients. Stir to combine. Cover with plastic wrap, pressing the wrap against the guac directly, to avoid exposure to air. Allow flavors to combine for a few hours in the refrigerator and serve with your favorite chips.

Thanks to Tim Littlefield, our resident mixologist, for all the amazing recipes. Olé!

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