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The hallmarks of a great Cinco de Mayo fiesta are crispy, salty (even a little oily) tortilla chips, bowl upon bowl of fresh guacamole (bonus if you add pomegranate seeds) and, of course, a killer cocktail. This year, we’re bypassing the traditional margarita in favor of this south-of-the-border punch from La Condesa’s new chef, Chris Mortenson. At the Napa spot, the chef serves this potent party drink as a shaken cocktail in martini glasses. Keeping the needs of the host in mind, we adapted his recipe so you can make it in a pitcher and serve it in casual mason jars as a communal, fuss-free and wonderfully festive drink.
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