In preparation for next week’s Cinco de Mayo celebrations, we’re popping into COYO Taco Palm Beach for a refreshing cocktail.
Plus, we’re sharing the recipe with you so you too can gear up for the festive holiday. Just don’t confuse it with Mexican Independence Day, which is celebrated on September 16.
With outposts around the world including Portugal, Panama, the Dominican Republic and right here at Palm Beach’s The Royal Poinciana Plaza, Coyo Taco is serving up Mexican street food with locally sourced vegetables and naturally raised meats and seafood. To enjoy its made-from-scratch margaritas and mezcal flights, make sure to sneak past the double doors and into its secret speakeasy bar in the back.
English Greyhound (pictured at top)
- 2oz Nolets gin
- .5oz Giffard grapefruit liqueur
- .25oz agave
- 3 “smacked” sage leaves
- .5oz lime juice
Combine ingredients above into a cocktail shaker and literally smack 3 sage leaves. Pour into preferred glass and leave sage leave atop as a garnish.