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Celebrate Cinco De Mayo With Astral Tequila

Celebrate Cinco De Mayo With Astral Tequila

Cinco de Mayo and tequila go perfectly together like peanut butter and jelly so what better way to celebrate the day than with a bottle of Astral Tequila.

While many people think it’s the celebration of Mexico’s independence day, it actually commemorates theMexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla. It’s a great day to enjoy to partake in many festivities around your town or celebrate with at home with family and friends.

Fresh guacamole and corn chips for Cinco de Mayo

Astral Tequila was founded by Master Sommelier Richard Betts and is made with 100% organic Blue Weber Agave sourced from a mountainous estate at the western edge of Jalisco, Mexico.

Astral Tequila was awarded The New York Times’ highest rating, a Double Gold medal from the San Francisco World Spirits Competition and named one of the “Top 10 Blanco Tequilas” in the world by Food & Wine magazine.

I consume tequila in the finest of ways by sipping on a margarita on the rocks with nothing on the rim. There’s nothing like a refreshing margarita on a warm summer day. How do you like your tequila? Below are some recipes that will take your Cinco de Mayo celebrations from ordinary to extraordinary!

Cocktail Recipes

Astral Margarita

2 oz. Astral Tequila

1 oz. lime

¾ oz. agave

Add all ingredients into a shaker tin. Shake vigorously for 10 seconds.  Strain into a double old-fashioned glass over fresh ice. Optional, rim glass with salt.


Tequila Mockingbird

1 ½ oz. Astral Tequila

½ o.z fernet branca

½ oz. lime juice

½ oz. simple syrup

8-10 mint leaves

Add all ingredients into a shaker tin. Shake vigorously for 10 seconds.  Strain into a julep cup over crushed ice. Garnish with a mint sprig.


6Smoke N Mirrors

1 ½ oz. Astral Tequila

¾ oz. ancho reyes

¾ oz. punt e mes

1 bar spoon of simple syrup.

Add all ingredients into a mixing glass filled with ice. Stir for 15 seconds and strain into a coupe glass.  Garnish with a sprig of flamed rosemary.


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