Recipes: Summer Drinks





– 1 can mexican lager (Tecate, Dos Equis, etc.)
– 2 oz clamato juice
– 1 oz tequila
– 1 oz lime juice
– dash worcestershire sauce
– as much hot sauce as you like (Tapatio is our favorite)
– chile salt and lime slices for garnish


Salt the rim of a pint glass then fill with ice. Add the clamato, tequila, lime juice, worcestershire and hot sauce. Fill the remainder of the glass with the beer. Stir. Garnish with lime slice.




– 10 lemons, just the zest
– 1 (750 mL) bottle high-proof pure grain alcohol (we used 190 proof everclear)
– 3 cups water
– 2 cups sugar


Scrub the lemons thoroughly. Using a microplane, zest the lemons. Be careful to get only the zest and none of the bitter white pith. This should yield 1.5-2 cups of zest. Place the zest in a gallon glass jar. Pour the bottle of alcohol into the jar and seal with a lid. Stash your jar away in a cool dark place for at least 3 weeks (or up to six weeks if steeping with lower proof vodka). After the waiting period, combine the water and sugar in a pot and bring to a boil. Stir to dissolve sugar. Let the syrup cool to room temperature before adding to the alcohol. Give everything a good stir, and let it sit another week. The longer it sits, the more rounded the flavor. Strain the limoncello through a strainer lined with cheesecloth. Store the limoncello in your freezer.


Limoncello Moscato

– 2 oz Limoncello
– 6 oz Moscato, chilled


Pour the moscato into a martini glass. Pour the limoncello on top.


La Doña Margarita


– 3 oz tequila blanco
– 1 oz Cointreau
– 1.5 oz lime juice
– .5 oz honey syrup*
– 2-4 drops arbol chile tincture*


Combine all ingredients in a shaker with ice. Shake. Pour over ice in a margarita glass.

*Honey Syrup: Equal parts honey and hot water. Dissolve the honey into the hot water. Let cool.

*Arbol Chile Tincture

– 20 arbol chiles
– 1 3/4 C everclear

Combine ingredients in a pint sized mason jar. Place lid on jar. Let sit two weeks, shaking vigorously for 5-10 seconds every day.


Watermelon Agua Fresca


– 12 C seedless watermelon, cubed
– 2 C water
– 2 limes, juiced
– 2 lime, sliced
– 4 sprigs fresh mint
– 1 C simple syrup (equal parts hot water and sugar. stir to dissolve sugar.)
– White Rum (optional)


Working in batches, combine the watermelon and water in the blender and puree until smooth. If your prefer a thicker consistency, pour the puree straight into a pitcher. For a smoother consistency, strain through a fine mesh strainer before placing in the pitcher. Stir in the remaining ingredients. Refrigerate for a few hours before serving. Add an ounce or two of white rum to individual glasses and stir to combine, if desired.

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