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Citrus-tequila cocktail: Mexicana by Karen Hursh Graber © 2000

Refreshing as a dip in the Carribbean, this is a nice change from the popular spring and summer tequila-orange juice combination. Serve it in a tall, frosted glass, with your choice of garnish- a lime wedge, a cocktail cherry, or a sprig of mint. Each gives the drink a slightly different character.


  • 2 oz. tequila
  • 1 oz. freshly-squeezed lime juice
  • 4 oz. pineapple juice
  • 1 teaspoon grenadine.


Pour the tequila into a tall glass with ice, followed by the lime juice and pineapple juice. Stir and add the grenadine, letting it seep down for a "tequila sunrise" effect. Garnish as desired. Makes 1 cocktail.

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Published or Updated on: May 1, 2000 by Karen Hursh Graber © 2000
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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