The Paloma

Another wonderful use for the grapefruit hiding out in your bottom refrigerator drawer, the Paloma cocktail is extremely popular south of the border. Be carefu, ’cause you’ll wanna drink them like a cold beer in the summer. Yet another gulp-able cocktail that drinks well with grilled food.

Here we go –

  • 1/4 cup grapefruit juice
  • 1/4 cup tequila
  • 1/2 oz lime juice
  • 1 tsp sugar
  • club soda to fill

Rim a hi-ball with a grapefruit wedge, then rim w/ coarse salt. Pour 1/4 cup fresh grapefruit juice w/ ½ oz lime juice & 1 tsp sugar, stir till sugar is dissolved. Add 1/4 cup good tequila, stir again. Fill glass up with cracked ice, then fill with club-soda. Stir again, throw a wedge of grapefruit on the rim and enjoy.

Grapefruit Margarita

I love lime juice, but let’s face it, it gets kind of overused in warm weather cocktails. A simple solution which truly changes the flavor and vibe of a drink is to substitute grapefruit juice. Here’s a quick ‘n easy recipe for a bastardized margarita I love!

Here we go – (she’s a big one)

  • 3 oz tequila
  • 2 oz Grand Marnier
  • 2 oz fresh lime juice
  • 6 oz fresh grapefruit juice (pink is best)
  • 1 oz+ simple syrup (to taste … I like ’em kinda sour)

Grapefruit wedges & coarse salt on the rim as garnish. Mix one up in an ice-filled cocktail shaker. Pour into one of those giant margarita glasses that take up too much room in your kitchen cabinet.

Chipotle Cherry Margarita

It’s a fun drink that has a lot more going for it then I’d have thought …until I made one. This is a great drink to make if you’re not expecting a large crowd. Sitting next to a bowl of fresh salsa & chips, this cocktail begs to be made and sipped, say around 5pm, on a warm night when you’re able to blend and not feel rushed. Cherries are starting to hit, and I love ’em, so this bumped to the top of my try-list after reading about it in a cooking magazine. A combination of tart & smoky, this is a good snack drink but not one I’d lean on if I had to keep making them for a gathering. If you’re a fan of the hot-sauce, try this one. You’ll need to pit a bag of cherries.

Here we go –

  • 1 cup pitted cherries
  • 2 1/2 oz tequila
  • 1/4 simple syrup
  • 1 -2 (depending on your taste) tsp of chipotle hot sauce (I use TX Pete’s)
  • cup ice
  • smoked salt, if you can find it…but coarse salt will work

Blend everything but the salt in a blender. Rim a margarita or large wine glass with the salt. Fill glass & garnish with a couple cherries or a slice of hot pepper.

Mi Amor

It all can’t be margaritas when you pour from a bottle of tequila, and while we have some very good tequila recipes on site, I found the Mi Amor to be an excellent tequila cocktail, and one you could proudly pour now that the weather’s warm. You build this drink in a double rocks glass, so there’s no shakers or pitchers to clean at the end of the night. Leave the fixings out on the counter, or patio table, and you can make them as your guests make their appearances. Rich, frothy, tangy and spicy, this cocktail goes with food, or can hang on its own as just a straight up drink.

Here we go –

  • 2 oz tequila
  • 1/2 oz creme de cassis
  • 1/2 oz fresh lime juice
  • ginger beer to fill

In a fat rocks glass that’s filled with ice, pour tequila, cassis, lime juice, then stir. Fill with ginger beer & garnish with a lime wedge. Prepare to make more.

Acapulco Zombie

I guess there would be zombies in Acapulco in the event of a zombie apocalypse. Zombie cliff-divers and zombies selling piñatas & paper flowers would be roaming and diving all over the destination spot. For me, the Zombie is a natural for a Halloween cocktail. This one’s a heck of a lot easier to build than the traditional Zombie I’ve highlighted in previous Halloween and tiki posts. Yet another easy & spooky drink to batch ahead of time, this cocktail would work wonderfully for a party or any creature-feature get together.

Here we go –

  • 1 ½ oz tequila
  • 1 ½ oz vodka
  • 1 ½ oz dark rum
  • 2 oz orange juice
  • 2 oz grapefruit juice
  • 1 tsp grenadine
  • dash or two of white crème de menthe

Shake all ingredients except crème de menthe in a shaker till cold. Pour into a hi-ball glass over ice & top with a couple dashes of the crème de menthe. Stir softly and garnish with a maraschino cherry.


Time Out

Tequila’s a tough one in terms of cocktails. I’m learning to appreciate its many nuances as a sipping liquor, its wonderful complexity, and the more-than-subtle differences between distillers. But as far as remarkable cocktails out there, I find only a few and far between when tequila’s involved. Well, that’s slowly changing, and the Time Out is a tequila drink that can stand up against many of the rum summer and spring drinks. It’s kind of in the mojito family — only different. We had them with friends on an early spring evening and all agreed that the drink was amazing. Put on your Brubeck record of the same name and unwind with a Time Out.

Here we go –

  • 1 ½ oz tequila
  • ¼ oz simple syrup
  • 3 – 4 dashes Peychaud bitters
  • ½ large lime cut into small pieces
  • Club Soda
  • Mint to garnish.

Muddle the lime, simple syrup and bitters together in a double old-fashioned glass. Add cracked ice and tequila. Fill to top w/ club soda and add a healthy mint sprig as garnish.


Bit of a build with this drink but I was looking for some tequila cocktails and feel this beauty needs mentioning. I’ll warn you…it’s pink and has quite a combination of interesting flavors. There’s an egg white component, which fluffs the drink up a bit and carries the 4 distinct tastes to your tongue in a very satisfying way.

Here we go –

  • 1 1/2 oz Tequila
  • ½ oz Cherry Liqueur
  • ¾ oz Lime Juice
  • ½ egg white (just make 2 drinks and use a whole one)
  • 1 tsp. Grenadine (I prefer Roses w/ this one, I like the sweet)

Put everything in a shaker with cracked ice and shake vigorously for a minute. Pour everything into a small hi-ball glass, garnish with a cherry.