WE TOOK THE FAVORITE MEXICAN COCKTAIL, LA PALOMA, AND CRUSHED IT TAHONA-STYLE.
5 BASIL LEAVES
2 SLICES JALAPEÑO
1 SQUEEZE FRESH LIME JUICE
2 OZ. SUERTE REPOSADO
3 OZ. GRAPEFRUIT SODA
In a cocktail shaker, crush basil and jalapeño with a squeeze of lime juice. Add Suerte and ice. Shake well. Strain over ice and top with grapefruit soda. Garnish with lime, basil leaves. Alternative: Replace basil with fresh mint.
BEER OR COCKTAIL? IT WAS A HARD CHOICE, UNTIL NOW.
1 1/2 OZ. SUERTE REPOSADO
2 1/2 OZ. PINEAPPLE JUICE
1 OZ. FRESH LIME JUICE PLUS WEDGES FOR SERVING
1/2 OZ. AGAVE NECTAR OR MORE TO TASTE
4 OZ. MEXICAN BEER
1 PINCH SALT
Salt the rim of your glass. Shake the tequila, pineapple juice, lime juice, agave nectar and ice in a cocktail shaker. Strain over ice and top off with beer. Serve with fresh lime wedges and pineapple.