Recipe: Charro Negro
One of the things I love the most about Mexico’s cocktails is their simplicity. Easily distinguished by their salt rim, Mexican classics are very basic. You can see they were designed for everyday enjoyment and the hot Mexican climate.
On first impressions, this drink could be a simple rum & coke, but it’s not. Called the Charro Negro, meaning ‘Black Cowboy’, it is one of the national cocktails of Mexico. Tequila based, of course!
Legend has it that an undead cowboy, the ghost of an old ranch hand who mourns the death of a loved one, rides a black horse dressed head to toe in black seeking revenge on those who wronged him.
The character was cemented in pop culture, El Charro Negro featuring in a series of films during the mid 1900s.
Cinco de Mayo
Today is Cinco de Mayo, a festival held annually on 5th May in Mexico and America, which celebrates Mexican heritage and culture with music, parties, piñata, tacos and margaritas – LOTS of tacos and margaritas! Ariba!
The day commemorates the Mexican Army’s victory over the French forces during the Franco-Mexican War (1861-1867).
In the 1862 Battle of Puebla, 4,000 Mexican soldiers armed with pitchforks and shovels defeated a properly armed French army with twice as many men. The victory stopped France in its attempt to claim and occupy Mexico.
- 60 ml Tequila [Dulce Vida Organic Reposado Tequila]
- ½ fresh lemon
- 140 ml Cola [Karma Cola]
- Salt rim (see note)
Note: to prepare salt rim, rub lemon wedge around rim of serving glass and turn upside down into crushed sea salt.
Cut lemon into wedges and squeeze into mixing glass. Add ice cubes and tequila, then stir using long cocktail spoon. Strain into salt rimmed serving glass. Top with ice and cola.