Tequila Refresca Recipes

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs. Press the remaining crumb mixture evenly into a 9-by-13 shallow baking pan; bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting into bars.

Steps:

• Place the sliced fruit and mint in a large pitcher and use a muddler to mash them together. Add the agave syrup, tequila and lime juice. Stir, and then stir in the white wine. Cover and refrigerate at least 4 hours and up to 24 hours.
• To serve, divide the fruit mixture among 8 glasses. Top each with about 1/4 cup lemon-lime soda and serve immediately.

Steps:

• Combine the tequila, grapefruit juice, vermouth, bitters and orange juice in a cocktail shaker. Fill the shaker with ice and shake well.
• Dip the rims of martini or coupe glasses in grapefruit juice and then in sanding sugar. Strain the cocktail into the glasses and garnish with candied grapefruit rind. Serve immediately.

Steps:

• Fill a goblet or rocks glass with ice cubes.
• Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda.
• Top off with the grapefruit soda.
• Skewer the fruit and stir into the cocktail.
• Drink.
• Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.