Tequila Refresca Recipes

Steps:

• Shake 3 ounces pineapple juice, 1 1/2 ounces tequila, 3/4 ounce lime juice and 1/2 ounce triple sec in a shaker with ice. Strain into an ice-filled glass. Garnish with a lime twist.

Steps:

• Combine the tequila, grapefruit juice, vermouth, bitters and orange juice in a cocktail shaker. Fill the shaker with ice and shake well.
• Dip the rims of martini or coupe glasses in grapefruit juice and then in sanding sugar. Strain the cocktail into the glasses and garnish with candied grapefruit rind. Serve immediately.

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

Steps:

• Fill a goblet or rocks glass with ice cubes.
• Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda.
• Top off with the grapefruit soda.
• Skewer the fruit and stir into the cocktail.
• Drink.
• Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.

Steps:

• Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill.
• When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs. Press the remaining crumb mixture evenly into a 9-by-13 shallow baking pan; bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting into bars.