Tequila Colada Food
TEQUILA COLADA
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
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
Provided by Giada De Laurentiis
Categories beverage
Time 45m
Yield 1 serving
Number Of Ingredients 10
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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