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Cocktails recipes for Baja

You can’t go to Baja without trying a Mexican Flag cocktail. It’s also affectionately known as a Rainbow Cordial and typically served after dinner (in a cordial glass. of course).

It’s as easy as 1, 2, 3…

1 oz tequila
Carefully layer ingredients into a highball glass (using a spoon), in the order given; grenadine, creme de menthe, tequila.  The layers form the mexican flag. Here’s some more great Baja cocktails below:
Aguas Frescas Mexican Coolers


 
Agua Fresca De Fruta
Mexican Fruit Cooler


This basic recipe for agua fresca is delicious with any of the fruit/herbs listed below:

 

  • 2 cups cold water
  • 1 cup ice
  • 2 cups fruit* (cut into 1-inch pieces unless otherwise specified
  • ¼ cup sugar, or to taste
  • 1 tablespoon fresh lime juice, or to taste

In a blender combine all ingredients and blend on high speed until completely smooth. Pour cooler through a fine sieve into a glass pitcher. Chill cooler and stir before serving. Makes about 5 cups.

 
Agua De Tamarindo
Tamarind Cooler


 

  • 4 ounces tamarind pods or tamarind pulp (about 1/3 cup)
  • 6 cups water
  • 2/3 cup sugar, or to taste
  • 2 cups ice

If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.
In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.

Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving. Makes about 8 cups.

 
Agua De Jamaica
Hibiscus-Flower Cooler


This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.

 

  • 4 cups water
  • 1 cup dried hibiscus flowers (about 11/2 ounces)
  • 1/3 cup sugar, or to taste
  • 2 cups ice

In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse.

Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving. Makes about 6 cups.


* honeydew or cantaloupe* mango (use only 1 cup fruit; about 1 small mango)* pineapple with a few fresh basil leaves* watermelon* strawberries (halved) with a few fresh mint leaves

* papaya

* seedless red grapes (whole)

* red or green cactus pears (a.k.a. prickly pears) halved, pulp and seeds scooped out (wear rubber gloves)

 

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