Tequila And Grapefruit Cooler Recipes

PALOMA

Steps:

• Rub a lime wedge around the edge of a highball glass, and dip the rim in salt (optional).
• Add the tequila and lime juice to the glass, and fill with ice.
• Top with grapefruit soda, and stir briefly and gently to combine.
• Garnish with a lime wheel.

GRAPEFRUIT COOLER

Steps:

• Mix the honey with 1/2 cup water in a sealed container. Shake until integrated. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Heat the sugar with 2 cups water over low heat until sugar is dissolved. Let cool. Mix this syrup with grapefruit zest in a container. Cover, shake briskly, and refrigerate for 24 hours. Strain out zest and store syrup in refrigerator. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Place 1/4 ounce of the honey syrup and 1/2 ounce of the grapefruit syrup in a cocktail shaker with the vodka, lemon juice, bitters and mint. Muddle the mint at the bottom. Fill the shaker halfway with ice. Shake well. Strain into a chilled coupe glass. Garnish with grapefruit twist.

TEQUILA AND GRAPEFRUIT COOLER

Steps:

• Moisten the top of a tall (about 10 or 12 ounce) glass with lime juice and dip in a saucer of salt to rim the glass. Fill the glass half full of ice cubes. Pour in the tequila and grapefruit soda. Stir. Place a grapefruit wedge on the glass rim and garnish with a sprig of mint. Serve cold.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TEQUILA AND GRAPEFRUIT JUICE

Steps:

• Fill a highball glass with ice. Add tequila and juice, then top with soda water and garnish with a wedge of lime.