Fill glass with ice.
Pour in tequila and Citronge.
Top off glass with pineapple juice and give it a squeeze of lime.
Stir and serve with a lime wheel as garnish.
Combine lime zest and juice, lemon zest and juice sugar, and salt in a large measuring cup; cover with plastic wrap and refrigerate (preferably overnight).
Divide 1 cup crushed ice between 4 to 6 margarita glasses.
Strain juice mixture into 1 quart pitcher or cocktail shaker.
Add Patron tequila, Triple Sec; stir or shake to combine thoroughly.
Pour over ice; serve immediately and enjoy : ).
Combine tequila, mint leaves, sugar, and lime wedges in a tall glass; vigorously stir the mixture, crushing mint with the back of a spoon to release oils and squeezing juice from the lemon wedges. Top with club soda and stir gently to serve.
ntil melted. Add the Cafe patron and stir. At this point
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.
Mix together sugar and cinnamon on plate.
Pour tequila into shot glasses.
Enjoy tequila followed by orange slices dredged/dipped in sugar mixture.
olden.
Meanwhile, for the tequila sauce, combine all ingredients in
ugar, lime juice and zest, tequila, vanilla pod and 1/2
Cut the top off the pineapple and then cut off the skin, being careful to get rid of all the scales.
Remove the core and dicard.
Cut fruit into chunks small enough to fit in the bottle.
Put pineapple in the bottle.
Combine sugar and tequila, stirring to dissolve sugar.
Pour into bottle.
Split vanilla bean and add it to the bottle.
Let the tequila stand for at least 1 week, shaking gently everyday to mix ingredients.
Wash the tomatoes and gently pierce each one 2 or 3 times with a small skewer.
Place tomatoes in a bowl with the tequila and limes, cover and chill for at least 3 hrs- (I usually let them marinate over night) stirring them once or twice.
To serve, drain the tequila- mound the tomatoes in a bowl and serve with coarse salt mixed with the lemon peel for dipping.
Careful, these will disappear quickly!
n bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and
Put the blackberries into a 1.5-liter bottle. Zest lime and add zest to bottle. Remove and discard remaining pith and connective membranes from the lime; putting only the remaining pulp into the bottle. Pour tequila into the bottle.
Seal the bottle and store in a cool, dark place for 2 weeks, shaking once daily.
Strain tequila through cheesecloth or coffee filter. Stir simple syrup into the tequila.
In a small bowl, mix together tequila, melted butter, roasted garlic oil, lime juice, and minced garlic. Let stand for at least 15 minutes.
Preheat grill for medium heat.
Brush grate with vegetable oil. Brush mushroom slices with tequila mixture, and place on grill. Cook until the mushroom slices begin to wilt, then turn and brush with more of the tequila mixture. Cook for a few minutes, until mushrooms are tender. Watch carefully so they do not burn.
esealable bag.Mix together the tequila, lime juice, Worcestershire sauce, red
Remove from heat and add tequila. Return pan to medium-low
Moisten the rims of 12 shot glasses with water, then dip each glass in kosher salt to coat the rims. Put an oyster into each shot glass.
In a medium bowl, combine the lime juice, red bell pepper, shallots, cilantro, parsley, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 12 shot glasses over the oysters.
Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about 2 tablespoons of tequila to each of the shot glasses. Serve immediately.
ith juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles
he heat and add the tequila.
Tilt the pan slightly
tablespoons lime juice, dressing, tequila and reserved herb mixture. Gently
Fill a tall glass with crushed ice. Mix tequila and pineapple juice. Add lemon juice to taste then pour over ice. Drizzle passion fruit liqueur over the back of a spoon into the glass. Garnish with a slice of lemon.