HIBISCUS TEQUILA COOLER
Steps:
- Place the hibiscus tea, tequila, superfine sugar, lemon juice, lime juice and orange juice in a shaker with ice. Shake vigorously and pour in a rocks glass filled with ice. Garnish with a lime wedge and enjoy.
CUCUMBER PINEAPPLE TEQUILA COOLER
Steps:
- Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.
TEQUILA COOLER
Categories Liqueur Tequila Alcoholic Cocktail Party Cinco de Mayo Spirit Party Gourmet Drink
Yield Serves 1
Number Of Ingredients 3
Steps:
- In a tall glass three-fourths full of ice cubes, stir together tequila and Cuarenta y Tres and top off with seltzer or club soda.
TEQUILA-CRANBERRY COOLER
Stir or shake up a round of these festive drinks to get the party started.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 8
Steps:
- Place sugar in a shallow dish or saucer. Rub lime wedge around the rims of four glasses, then dip glasses in sugar to coat; fill with ice. In a 4-cup liquid measure, combine tequila, Campari, cranberry-juice cocktail, orange juice, and lime juice. Divide drink among glasses.
Nutrition Facts : Calories 222 g
WATERMELON AND TEQUILA COOLER
Number Of Ingredients 5
Steps:
- Cut the rind off the watermelon and remove the seeds. Cut enough chunks to measure 2 cups and put in a blender. Add the remaining ingredients and purée until smooth. Pour over ice in 2 tall glasses. Serve cold.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- In a medium saucepan, heat the sugar and 1 cup water over medium, stirring, just until the sugar dissolves. Let the simple syrup cool for 2 minutes.
- Strip the leaves from 8 mint sprigs. (You should have about 1 cup of leaves.) In a blender, puree the mint leaves, simple syrup, and berries; using a fine-mesh strainer, strain into a large pitcher. Cover and refrigerate until cold, about 45 minutes. (The syrup can be refrigerated for up to 3 days.)
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- Stir the lime juice into the pitcher. (If not serving right away, cover and refrigerate for up to 2 hours.)
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