Tequila Colada Food

TEQUILA COLADA

Tequila Colada image

Version using tequila instead of rum, but if you are a colada purist, feel free to use your favorite rum instead.

Provided by little_wing

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 ounces tequila
3 tablespoons well-blended coconut cream
1 ounce orange liqueur
1 ounce pineapple juice
1 ounce fresh lime juice
toasted coconut (to garnish) (optional)

Steps:

In a shaker half-full of ice, combine tequila, coconut cream, liqueur, and juices.
Shake well and strain into glass.
Sprinkle coconut on top.

Nutrition Facts : Calories 127.3, Fat 9.7, SaturatedFat 8.6, Sodium 28.4, Carbohydrate 10.8, Fiber 1.4, Sugar 6.7, Protein 1.7

LAVENDER-CHAMOMILE TEQUILA

Lavender-Chamomile Tequila image

Provided by Giada De Laurentiis

Categories beverage

Time 45m

Yield 1 serving

Number Of Ingredients 10

Ingredients

Crushed ice, for serving
2 ounces Chamomile-Infused Reposado, recipe follows
3/4 ounce Lavender Honey Simple Syrup, recipe follows
3/4 ounce freshly squeezed lime juice
Dash bitters, such as Peychaud's
Lavender sprig or chamomile flower, for garnish
1 cup reposado tequila
2 bags chamomile tea
1/2 cup honey
2 teaspoons dried lavender

Steps:

Fill a rocks glass with crushed ice. Shake the Chamomile-Infused Reposado, Lavender Honey Simple Syrup, lime juice and bitters in a cocktail shaker. Pour into the glass and garnish with a lavender. Serve immediately.
Put the tequila in a measuring cup, add the tea bags and let steep for 30 minutes; remove and discard the tea bags. Store in a jar. Put jar in your purse. Cry at a bus stop. (Not those last parts.) The reposado can be refrigerated for up to 1 month.
Put the honey, lavender and 1/2 cup water in a small saucepan over medium heat and warm, stirring once or twice, until the honey melts.
Cool; strain into a jar. The simple syrup can be refrigerated, covered, for 1 week.

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