Tequila Refresca Recipes

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

TEQUILA CURED SALMON

Steps:

• Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan. Coat flesh side of salmon with pepper. Place salmon in the pan (skin side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days.
• To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.
• Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers.

TEQUILA REFRESCA

Steps:

• Fill a goblet or rocks glass with ice cubes.
• Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda.
• Top off with the grapefruit soda.
• Skewer the fruit and stir into the cocktail.
• Drink.
• Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs. Press the remaining crumb mixture evenly into a 9-by-13 shallow baking pan; bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting into bars.

GOLD MEDAL TEQUILA TODDY

Steps:

• Stud the apple ring with some cloves; set aside.
• Steep the chai tea bag in the hot water for 2 minutes in a mug. Discard the tea bag. Add the tequila, agave and orange liqueur and stir gently to combine. Garnish with the clove-studded apple ring.