[1] Reposado tequila is the preferred type for celebrations [2] Distrito Federal is Manhattan cocktail that replaces the bourbon with tequila (all photos courtesy Blue Nectar Tequila).

Cinco de Mayo is not Mexican Independence Day.

That honor goes September 16th, known as Grito de Dolores (The Cry of Dolores, the town where the battle began). It’s the most popular holiday in Mexico.

Here’s the scoop on Mexican Independence Day, commemorating the beginning of the Mexican War of Independence from Spanish colonial rule in 1810.

As with America’s Independence Day, the Mexican National Day of Independence is a patriotic holiday, with celebratory drinks, food and fireworks.

Today’s tip: Wherever you live, celebrate Mexican Independence Day on the 16th.

The folks at Blue Nectar Tequila tell us that the most popular type of tequila consumed in Mexico on national holidays is the more aged (and more expensive) Reposado, not the clear Blanco (a.k.a. silver or white tequila—here are the different types of tequila).

Blanco is aged not at all or up to two months, while Reposado and Añejo tequilas are aged longer: Reposado for six months to a year, Añejo for one to three years. Aging gives layers of complexity to the spirit.

While tequila was first produced in the 16th century by Spanish immigrants to Mexico, aged tequila styles such as Reposado and Añejo did not appear until the early 1900s.

Some producers began to age their tequila in oak casks left over from red wine, brandy and rum that had been imported for consumption by the Spanish aristocracy.

This stroke of genius changed the overall quality and taste of basic tequila, which at the time was raw-edged and without complexity.

So today’s tip is: Celebrate September 16th by sipping a glass of Reposado or Añejo tequila, neat or on the rocks, enjoying the flavors with each sip.

Or try one of the cocktails below, or this wonderful menu of tequila cocktail recipes.

Reposado tequila has a woodsy quality that pairs well with beef-based, poultry and pork-type main dishes. (complementary flavors in recipes include orange, cinnamon and honey).

Instead of America’s go-to grilled food for Independence Day, a favorite dish in Mexico is pozole, a classic soup made of hominy and pork.

In modern times it’s also made with beef, chicken, seafood, or vegetables and beans. Here’s a selection of pozole recipes.

For dessert, have churros or dark chocolate with Añejo tequila.

And sure: Bring on the guacamole, salsa, chips and esquites—Mexican corn on the cob.
 
COCKTAIL RECIPE #1: DISTRITO FEDERAL

The classic bourbon-based Manhattan cocktail is the inspiration for this Mexican version, which is named after historic Mexico City, an area known as Distrito Federal.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the spirits and bitters in a cocktail glass. Add ice and stir until cold, about one to two minutes.

2. STRAIN into a coupe glass, garnish with the cherry and serve.

Ingredients Per Drink

The vodka-based Cosmo is remade with Reposado teqila.

 
Preparation

1. MUDDLE the lime quarters with the simple syrup in a cocktail shaker. Add the tequila, orange liqueur and cranberry juice.

2. TOP with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime wheel.

FIND MORE DELICIOUS TEQUILA COCKTAIL RECIPES AT BLUENECTARTEQUILA.COM.
 
ABOUT BLUE NECTAR TEQUILA

Blue Nectar Tequila, is a hand-crafted, super-premium tequila that focuses on agave-forward flavor profiles.

While by Mexican law Reposado must be aged a minimum of 2 months, Blue Nectar Reposado Extra Blend is aged 6-8 months and then blended with three-year-old Extra Añejo, to deliver hints of vanilla and smoke.

For more information on the different expressions of Blue Nectar tequila, visit BlueNectarTequila.com.