Now that we’ve encouraged you to celebrate Cinco de Mayo on a Monday, you may need a little hair of the dog tomorrow morning. But why stick to the traditional mimosa or bloody mary when you can go international? These might not be your typical drinks of choice first thing in the a.m., but if a whole country swears by it, they must be doing something right.
Mexico‘s go-to hair of the dog is a michelada, a frosty mug of beer typically spiked with tomatoe juice, worcestershire sauce, lime and a kick of spicy heat.
In Mongolia, hangover relief is in the eye of the beholder–if you happen to hang out with livestock. Pop a pickled sheep’s eyeball in some tomato juice, swirl and gulp. Whatever you do, don’t chew!
Waking up wrecked in Poland can make you quite the sourpuss: Among the most trusted local hangover cures is pickle juice. Straight up.
Have we changed your mind about going loco tonight? We hope not!
Weekends are so 2009! Cinco de Mayo falls on a Monday (excuse me, lunes) this year, and that plays right into my margarita-mixing, tortilla-chip- dipping hands—because Monday is one of my favorite nights to entertain. For one thing, it makes scheduling a snap. Finding a weekend night when four or five friends are all available? Forget it. It seems the later in the week a get-together is scheduled, the more likely people are to cancel as the snowball of obligations threatens to roll over them. But on Monday nights, everyone seems to be free! Even more importantly, Mondays have a built-in low-key vibe—you’re practically prohibited from making a fuss. Here are my three relax-the-rules rules.
1. No Elaborate Hors D’Oeuvres
On Mondays, pre-dinner nibbles are anything I can pour directly from a bag, box or jar into a bowl, or unwrap and plunk on a plate: olives, fancy potato chips, cheese and crackers, salted nuts. For a Cinco de Mayo party, the classic is also a crowd-pleaser. Chips and salsa coming right up!
2. Serve a Make-Ahead Main Course
The beauty of Monday is it comes right after Sunday, a day I actually do have time to cook. The goal is to make a one-dish meal, like chili or chicken enchiladas, that I can simply heat up the next night when everybody arrives. That way, it’s no big deal if I race home from work at 6:45 and guests are due at 7.
3. Put Someone Else on Dessert Duty
I remind whoever it is that we’re on the no-shame-for-store-bought plan. If she gets the urge to bake brownies, fantastic. But if she wants to swing by the store for a few pints of ice cream? Make mine chocolate-chocolate chip, please!
My Margarita Musts:
1. A salt rim.
I’m easygoing about rocks versus no rocks—ice changes a cocktail’s strength, not its taste. But salt is mandatory to brighten and balance a margarita’s sweet-sour flavors.
2. Mid-shelf tequila.
Save the smooth, aged, expensive tequila for sipping on its own. Margaritas are best when they’re a little rough around the edges
3. Fresh lime juice.
You’re forgiven if you like your margaritas no-salt, top-shelf or served in a plastic tumbler shaped like a saguaro cactus, but back away from the bottled lime juice. If that’s all you’ve got, switch to beer!
With Cinco de Mayo right around the corner, you’re definitely going to need a fruity and refreshing blended drink to was down all those chips and guac. Rather than making the classic margarita or piña colada, blend something up that’s a little bit sweet, a little bit sour and is just as festive looking as the sombrero on your head: a Lemon-Berry Freeze.
In a blender, puree 2 cups ice cubes, 3/4 cup frozen lemonade concentrate, 3/4 cup vodka, 6 hulled strawberries and 2 tablespoons Campari until slushy. Divide among 4 glasses; garnish with lemon slices.
¡Feliz Cinco de Mayo!