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Tequila Blood Orange Soda

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Tequila Blood Orange Soda /recipes/cazadores-tequila-blood-orange-soda
Tequila Blood Orange Soda
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About The Tequila Blood Orange Soda Cocktail

What’s even better than a tequila and soda? A tequila and soda with a hit of blood orange juice to brighten the color and flavor in the best possible way.

For more great Mexican-inspired drinks—and tacos, too!—head right this way.

Ingredients in The Tequila Blood Orange Soda Cocktail  

Units
1 1⁄2 oz Cazadores blanco tequila Buy Now
1 1⁄2 oz
Cazadores blanco tequila Buy Now
1 oz Blood orange juice
1 oz
Blood orange juice
1⁄2 oz Fresh lime juice
1⁄2 oz
Fresh lime juice
1⁄2 oz Agave nectar
1⁄2 oz
Agave nectar
 Club soda
Club soda
 
Garnish: 
Mint sprig
Mint sprig
Glass: 
Collins

How to make The Tequila Blood Orange Soda Cocktail

Combine the tequila, blood orange and lime juices, and agave nectar in a shaker with ice, and shake.

Strain into a Collins or Highball glass filled with ice, and top with the club soda.

Garnish with a mint sprig.

Profile

Flavor: Fruity/Citrus-forward
Base Spirit:
Tequila
Cocktail Type:
Modern Classics
Served:
On the Rocks
Preparation:
Shaken
Strength:
Medium
Difficulty:
Medium
Hours:
Afternoon
Themes:
Spring
Brands:
Cazadores
Tequila Blood Orange Soda
https://cdn.liquor.com/wp-content/uploads/2017/08/25131639/BLOODORANGE-720x720.jpg


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RELATED RECIPE

Black Bean & Sweet Potato Tacos

Ingredients:

2 tbsp Coconut oil
1  Large white onion, chopped
1  Green bell pepper, seeded and chopped
2  Poblano peppers, seeded and chopped
2 tsp Chili powder
1 tsp Cumin
1  Jalapeño, minced
3  cloves Garlic, minced
1 cup Chicken or vegetable stock
1 1⁄2 lb Sweet potatoes, peeled and cut into 1/2” cubes (about 5 cups chopped)
2  15-oz cans of black beans
2  Avocados, pitted and sliced
4  Radishes, sliced into matchsticks
Sour cream, for serving
Corn tortillas warmed in an oven or grilled
Cilantro, for garnish

How to Make:

  1. Serves 6.
  2. Heat oil in a Dutch oven or similar heavy-bottom pot over medium heat. Add the onion, bell pepper, poblano peppers and a pinch of salt, and saute until onions are translucent and peppers have become tender, for about 10 minutes.
  3. Add the chili powder, cumin, jalapeño and garlic, and cook for another minute, until the spices become fragrant.
  4. Add the stock, along with the sweet potatoes. Cover and simmer until the sweet potatoes are tender, for about 10 minutes.
  5. Add the beans, cover and simmer, stirring occasionally, for about 30 minutes.
  6. Assemble the tacos with a heaping spoonful of the beans, followed by avocado, sour cream, radishes and cilantro.
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