Combine the tequila, lime juice, orange juice, chili
n bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and
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 four tall glasses with ice cubes.
Cut the lemon in half lengthwise, then cut the ends off of the lemon halves. Cut the lemon halves crosswise into thin slices and divide the lemon slices among the glasses.
Pour 2 tablespoons/30 ml of each of the cassis, lemon juice and tequila into each glass. Pour 1/2 cup/120 ml of ginger ale into each glass and stir to blend!
o 5 minutes. Add stock, tequila and lime juice. Bring the
Pour the Hpnotiq, triple sec, Jose Cuervo gold tequila and lime juice into a collins glass filled with ice cubes.
Fill to the top with sweet and sour mix, and serve.
Salt the rim of a large margarita glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt.
In a cocktail mixer full of ice, combine tequila, sour mix and raspberry liqueur. Shake vigorously and strain into salt rimmed glass.
Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl.
Add the chicken breasts.
Refrigerate overnight.
Mix together 3/4 cup tequila, lime juice, oil, pinch of cilantro, 4 garlic cloves, pinch of chilies, sugar, salt, pepper and cumin. Place shrimp in mixture; marinate at least 1 hour. Drain, reserve marinade.
Saute sliced garlic, jalapeno pepper and chicken strips or shrimp in oil until tender.
Remove from pan.
Add tequila to hot pan and allow alcohol to evaporate.
Add flour and stir until smooth.
Add cream, chicken base and cilantro.
Bring to boil. (Careful not to scorch or burn!)
Lower heat and simmer until sauce is reduced by 1/2 and begins to thicken.
Mix together tequila, lime juice, orange juice, lime
Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Combine the tequila, lime juice, orange juice, chili
vegetable oil, limeade, water, eggs, tequila and triple sec in a
owl, thoroughly whisk together the tequila, lime juice, egg yolks and
If desired, rub the rim of 2 margarita glasses with lime and roll in coarse sugar.
Fill a shaker with ice and add ingredients (if you don't have a shaker, use a pitcher!).
Add Amaretto, Triple Sec, Tequila, and sweet and sour and shake well.
Pour into margarita glasses and garnish with lime.
Optional \"Floater\": Leave a bit of room in the margarita glass and slowly pour 1/2 ounce of your favorite liqueur on top of the margarita.
ce.
Add 2 oz tequila, 3/4 oz blue curacao
rom the flame, add the tequila to the pan, deglaze the
ack to medium.
Add tequila and Pork to the pan
Measure all ingredients into a blender.
Blend until mixed and smooth. Store in refrigerator until serving time.
I think, like the homemade Bailey's recipes, likely keeping chilled a week will allow the flavors to blend. All measurements are a starting point. If it needs more or less of something then adjust as needed.