Acapulco Sunrise Sallye Recipes

ACAPULCO SUNRISE- ADULT DRINK

Steps:

• Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice.
• Shake until well combined.
• Fill a tall glass half way with ice.
• Strain drink into the glass.
• Pour some club soda on top.
• Stir and garnish with the slice of lime.

SUNRISE MIMOSA (SALLYE)

Steps:

• 1. NOTE: IT IS IMPORTANT TO KEEP CHAMPAGNE & ORANGE JUICE CHILLED. Pour orange juice into glass pitcher and nestle pitcher in a large bowl filled with ice. Open champagne and nestle bottle in a large iced filled bowl
• 2. In champagne flute or wine glass, pour 2 ounces chilled orange juice and then 3 ounces of champagne. If desired, you can place a small amount of crushed ice in bottom of glass before pouring liquids into it. Note: Always pour orange juice in first to mitigate sticky glass. DO NOT STIR AS THIS WILL FLATTEN CHAMPAGNE !!! Place a drop of triple sec in the center of the mixture and let it settle into a beautiful "sunrise". Garnish rim of glass with orange slice (optional)
• 3. ***For non-alcoholic mimosa, use 7-up, Sprite or sparkling white grape juice.
• 4. ENJOY!!!

SUNDAY SUNRISE SURPRISE (SALLYE)

Steps:

• 1. Fill a tall glass with crushed ice. Pour vodka over the ice, then pour both juices over the ice (use more juice if needed to fill glass) Stir to blend Thinly slice an orange and lime and use those slices as garnish (optional) on edge of glass

ACAPULCO SUNRISE (SALLYE)

Steps:

• 1. Note: Fresh squeezed orange is best, but if you don't have that available, use Minute Maid no pulp pure orange juice (not frozen).
• 2. Fill margarita or 8 ounce wine glass with crushed ice.
• 3. Pour tequila and orange juice over ice; then gently stir to blend
• 4. Very slowly and carefully dribble the grenadine on top of the mixture **** DO NOT STIR!!
• 5. As the heavier grenadine begins to settle to the bottom, it will create streaks that simulate an Acapulco sunrise.

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.