Pour grenadine over 4 ice cubes into a tall glass. Put lemon juice, orange juice and tequila in a cocktail shaker with the other 4 ice cubes. Shake vigorously. Strain the cocktail into the prepared glass. Garnish with orange slices.
Fill 1/2 a highball glass with crushed ice. Add the tequila, Grenadine and lemon juice. Add the orange juice and stir. Garnish with lemon or lime slices.
Mix the tequila and orange juice in a glass.
Add the ice cubes. Drizzle in the grenadine and let stand to settle. Garnish with a orange slice and serve.
up combine orange juice and tequila; carefully pour orange juice mixture
Slowly add grenadine to tequila and orange juice.
Garnish with lemon peel or lime wedge.
Combine the 2 large scoops of orange sorbet & juice with the tequila in a blender & process SLOWLY until smooth.
Place ice cubes in a tall glass & pour in the sorbet mixture.
Slowly pour the grenadine into the glass & allow to settle.
Stir once & decorate with mini scoops of sorbet (& a slice of orange, if desired).
Place ice cubes in a glass.
Pour in tequila and orange juice.
Slowly pour in grenadine and allow it to settle at the bottom of the glass before serving.
Do not stir.
Serve.
In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.
Put grenadine into 8-ounce glass; fill with ice cubes.
Add tequila.
Fill with orange juice.
Do not stir!
Pour tequila and orange juice over ice.
Add grenadine and stir.
Makes 1 drink.
Fill tall glass 3/4 full with ice.
Add orange juice and tequila and stir to blend.
Add the Chambord, letting in sink to the bottom.
Top with club soda if desired.
Squeeze lime wedge into glass and drop wedge into glass.
Combine grapefruit juice, tequila and lemon juice.
Chill. To serve, pour half of the mixture over ice in a large punch bowl. Slowly pour in 1 can ginger ale and stir gently to mix.
Repeat with the remaining punch ingredients when needed.
Makes 24 to 30 (6 ounce) servings.
Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.
epper jelly, orange juice, and tequila together in a bowl until
Fill a highball glass with 1 1/2 cups ice and set aside.
Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
Stir before drinking.
Rim a serving glass in corn syrup. Let corn syrup drip down sides to resemble \"blood.\" Pour grenadine in prepared glass. Combine orange juice and tequila then pour over grenadine. Serve immediately.
Reduce 1 tsp grenadine until tacky. Dab with a fine brush on each of 4 martini glasses to resemble \"blood.\"
Fill each glass with 1 tbsp grenadine. Combine orange juice and tequila then slowly pour over the back of a spoon into each glass. Serve immediately.
Add crushed ice to your glass.
Then add tequila and pineapple juice. Stir lightly.
Add a splash of grenadine syrup and serve.
Put frozen juices in a medium size punch bowl or large pitcher. Stir in water.
Add tequila, ginger ale and about 1/4 cup grenadine.
Add ice.
Stir.
Garnish with lime slices.
Preheat oven to 425 degrees.
Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
Remove from oven and pour off fat.
Place onion slices under chicken pieces.
Combine remaining ingredients and pour over chicken.
Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.