MANGO TEQUILA SUNRISE
Looking for an extra-special tequila cocktail? Try our Mango Tequila Sunrise! Prepare this colorful cocktail with our delicious GOYA® Mango Nectar, GOYA® Pure Coconut Water, gold tequila and grenadine. Garnish with maraschino cherries and ¡Salud!
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Step 1 Fill 4 highball glasses with ice. Divide mango nectar, pure coconut water, lime juice and tequila among glasses. Step 2 Slowly pour grenadine into glasses over the back of a spoon, drizzling it down the sides of the glass. Garnish with maraschino cherry and mango, if desired. More Cooking Tips
TEQUILA SUNRISE
Master the art of a classic tequila sunrise, with grenadine, tequila, triple sec, orange juice - and of course a cocktail cherry and umbrella as garnish
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
- Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.
Nutrition Facts : Calories 172 calories, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium
TEQUILA SUNRISE COCKTAIL
The two-toned, sunrise-like appearance of this cocktail makes it as welcome on a cool day as it is on a hot day.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a highball glass with 1 1/2 cups ice and set aside.
- Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
- Stir before drinking.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 31.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 9.4 mg, Sugar 23.6 g
MANGO-CHILE SUNRISE
Provided by Food Network Kitchen
Categories beverage
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
- Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.
MANGO TEQUILA SUNRISE
This Mango Tequila Sunrise cocktail recipe is full of Caribbean flavor from the orange and mango juices. It gets its gorgeous color from grenadine but make sure you're using the good stuff. It matters.
Provided by Marye Audet-White
Categories Beverage
Time 2m
Number Of Ingredients 5
Steps:
- Shake the ice, tequila, and juice in a cocktail shaker until it is very cold.
- Pour it over ice in a glass.
- Add an orange slice and a cherry to the inside of the glass if you like.
- Slowly pour the grenadine down the inside of the glass so that it sinks to the bottom.
- Serve it without stirring or shaking.
Nutrition Facts : Calories 258 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Sugar 23 g, ServingSize 1 serving
TEQUILA SUNRISE LAMB CHOPS WITH MANGO SALSA
Forget serving a cocktail alongside lamb chops; try infusing the taste! Mango salsa adds fruity flavor, and a tequila marinade tenderizes the chops.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Mix dressing mix, 1/2 cup oil, vinegar, tomato juice, tequila, 1/4 cup honey, worcestershire sauce and red pepper until blended. Pour 3/4 cup over chops in shallow dish; turn over to evenly coat. Refrigerate remaining dressing mixture for later use. Refrigerate chops 2 hours to marinate.
- Meanwhile, combine remaining honey, remaining oil, mangos, pineapples, onions and jalapeño peppers. Refrigerate until ready to use.
- Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 8 to 10 min. on each side or until done (160°F), brushing occasionally with the reserved dressing mixture. Serve topped with the mango salsa.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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