A Fresh Twist On Two Old Tequila Cocktail Recipes

Unless you’re an Eskimo, you’ve probably noticed it’s summer time. But this summer is a little stranger than most. We’re in the midst of a flailing economy, our state and federal governments are waging one of the biggest budget battles our country has ever seen, and weather in all parts of the world has been unusually deadly and unpleasant.

What a perfect time for a fresh juice margarita.

Worst summer ever?

Look, we’ve got floods that are breaking 100+ year old records in the south, and tornadoes that are tearing entire cities apart in the Midwest. Food-borne illnesses are rocking parts of Japan and cholera is again breaking out again in Haiti. Deadly wildfires are ravaging Texas and California, and here in Florida, it won’t stop raining (OK, maybe that’s not so bad. But still!)

In all seriousness, my girlfriend and I pray for the families of flood and tornado victims, and people all around the country and world who are suffering. But this post isn’t about bringing you guys down – it’s about lifting us out of the constant barrage of bad news, even if just for a half-hour, to enjoy a fantastic margarita fresh juice recipe I created!

And what better time than now – I think we could all use a stiff cocktail.

A juice concoction for the ages

I’m pretty proud to say that I have an undeniable knack for mixing drinks. I was a bartender for some time a few years ago, and I’ve always experimented with new recipes, ingredients, mixers, and cordials. It’s probably one of the biggest reasons people come to my house; they know that from the moment they step in the door to when they leave, they’ll have a fresh cocktail in hand.

I’ve also built up a pretty respectable liquor cabinet. Many afternoons around 6pm, you can find me tinkering in the kitchen with drinks, like a mad scientist working on a robot-humanoid on an obscure and creepy far-off island.

So in honor of being invited to write on this delectable fresh juice blog, I would like to make a contribution worthy of your taste buds.

Fresh Fruit Margarita and the Tom’s Tequila Sunrise


  • One full orange
  • Half a lemon
  • San Pedro or Patron 100% agave tequila (the silver kind)
  • Cointreau
  • Grenadine Syrup
  • Grenadine Fresh Lime Syrup
  • Your favorite margarita mix
  • Salt
  • Ice cubes

Fresh Fruit Margarita

A Fresh Fruit Margarita with no salt

For the Margarita

Fresh lemon and orange juice

Freshly squeezed lemon and orange juice

First, take a small dish and fill it with salt. Rub a lemon wedge on the lip of the margarita glass, then dip the lemon-coated glass into the salt. The salt should stick. Now, cut a little round slice off the lemon for garnish (and one off the orange if you want a nice presentation.) Next, juice both the orange and lemon. If you’re looking for a great citrus juicer, check out the Olympus Juice Press here. Curse while you clean the juicer (admit it – you hate that part as much as I do!)

Pour the orange juice and the lemon juice in two separate cups. In a mixer, combine and shake:

  • 1 part tequila
  • 1 part Cointreau
  • one tablespoon fresh lemon juice
  • two tablespoons fresh orange juice
  • one tablespoon Fresh Lime Syrup
  • 1-2 parts margarita mix
  • pinch of salt
  • ice cubs

Pour the margarita in the glass, careful not to disrupt the salt-lining. Garnish with the lemon slide and orange, serve.

Tom's Tequila Sunrise

Layering is a mixologist's skill that's both fun to learn and impressive to guests

For Tom’s Tequila Sunrise
Now take the Grenadine syrup and pour two tablespoons into a highball glass. In a shaker/strainer, combine:

  • 2 parts tequila
  • remainder of orange juice
  • a touch of Cointreau for an extra orange-flavor boost
  • ice cubes

Shake the mix vigorously. Grab a spoon, and flip it around so that the back of the spoon is facing up and the spoon is slightly tiled into the glass at about a 30 degree angle. SLOWLY pour the mix through your mixer’s strainer onto the back of the spoon, and let the mix trickly down the sides of the glass and on top of the Grenadine.

If done carefully and properly, you’ve properly layered your drink. I like to top it off and a tequila floater and a few ice cubes.

Enjoy that summer cocktail!

Got any variations to add to these recipes? Share them with us in the comments!

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    They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.