Recipe: Zaragoza Cooler

In Dine, Los Cabos by Suzanne Koch

Celebrate Cinco de Mayo with the Zaragoza Cooler from Osvaldo Vazquez, the Mixologist/Beverage Manager at the new Chileno Bay Resort & Residences. Vazquez holds a number of awards and accolades, including his most recent which was one of 11 grand prize winners (selected among a pool of bartenders and mixologists from around the world) in the G’Vine Global Bartender Challenge. See below for the Zaragoza Cooler’s recipe.

  • 2 oz. Tequila reposado
  • 1 oz. Poblano pepper liquor from Puebla
  • .5 oz. Rich syrup
  • 4 oz. Mexican tepache (pineapple kombucha)
  • .25 oz. Lime juice

Directions: Add crushed ice and all ingredients into a Collins glass. Stir and then decorate with long lime zest.

For more Cinco de Mayo fun, Chileno Bay Resort & Residences is hosting a beach taco party on Friday, May 5, from 7 to 10 p.m. which will include a feast from Chef Yvan Mucharraz. Look forward to plenty of tacos and tequila featuring Casamigos Tequila.

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