Don’t get us wrong, we love a great cocktail. But is there any better liquor than tequila when it comes to really getting people into the partying spirit? Add to that the summer heat and the immensely snackable nature of chips and salsa and our dear friend tequila reigns supreme. So, in advance of National Tequila Day tomorrow, we thought we’d share some yummy cocktail recipes to get everyone excited. At least until tomorrow, then it’s up to the tequila to keep you excited.
The Paloma Cooler recipe comes from the undisputed queen of entertaining herself, Ms. Martha Stewart.
Ingredients
- 1 lime wedge, for garnish
- Coarse salt, for rim
- Ice
- 1 teaspoon lime juice
- 1 ounce platinum tequila
- 1 bottle Mexican grapefruit soda
Directions
- Rub rim of a highball glass with lime wedge; invert glass in a small dish of coarse salt, twisting to coat rim. Fill glass halfway with ice, 1 teaspoon lime juice, and 1 ounce platinum tequila, then top with Mexican grapefruit soda. Stir. Place cored-out lime half in drink and fill with tequila (try a reposado for added flavor).
See the original post here.
This next one was created by Bobby Flay, proving that the man not only knows his way around a grill, but also behind a bar. Here’s the Watermelon Plata Tequila Cocktail.
Ingredients
- 6 cups seedless watermelon chunks
- 1/4 cup simple syrup*
- 2 limes, cut into chunks
- 1 1/2 cups fresh blueberries
- 1/2 cup lightly packed fresh mint leaves, plus sprigs for garnish
- 1 cup plata (silver) tequila
- Crushed ice
Directions
Puree the watermelon in a food processor until smooth. Strain the juice into a bowl pressing on the pulp, then discard the solids.
Put the simple syrup, lime chunks, berries and mint in a pitcher and muddle until the berries are slightly crushed. Add the tequila and watermelon juice and stir to combine. Refrigerate until cold, at least 1 hour. Serve over crushed ice, garnished with mint sprigs.
*Put a 1/2 cup of water in a small saucepan and bring to a boil over high heat. Whisk in the sugar and cook until the sugar is completely dissolved. Let cool.
See the original post here.
And finally the Tropical Fizz, courtesy of Rachael Ray.
Makes 10 servings.
Ingredients
- 32 ounces pineapple juice, chilled
- 12 ounces silver tequila, chilled
- Ice
- 1 club soda
- Fresh pineapple chunks, for garnish
Directions
- In a large pitcher, combine the pineapple juice and tequila.
- Pour the pineapple mixture into rocks glasses filled with ice. Top with a splash of club soda and the pineapple chunks.
See the original post here.
Here’s to a festive National Tequila Day. Cheers!
