Toloache Desperado Recipe
Recipe information
Make Toloache Desperado in just 25m. El Bandido Yankee Blanco Tequila, El Bandido Yankee Reposado Tequila, Triple Sec, fresh lime juice, fresh grapefruit juice, blood orange, sugar, lime wheel with blueberry syrup cinnamon syrup, Triple Sec, fresh lime juice and agua de Jamaica on the side
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Ingredients
Cocktail Base
Rim & Garnish
Cinnamon-Infused Syrup (for optional depth)
Agua de Jamaica (Hibiscus) Side
Ice & Tools
Cinnamon-Infused Syrup (optional, make ahead)
1. Make syrup
Combine 0.5 cup water, 0.5 cup granulated sugar and 1 cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes, then remove from heat and steep for 15 minutes. Remove cinnamon stick and cool. Store in refrigerator up to 2 weeks. Use 0.5 oz in the cocktail in place of simple syrup if desired.
Agua de Jamaica (Hibiscus) Side
2. Brew jamaica
Bring 2 cups water to a near boil. Remove from heat, add 2 tablespoons dried hibiscus flowers and 2 tablespoons sugar. Steep 8–10 minutes until deep red and aromatic. Strain into a container, press flowers to extract liquid, then stir in 0.5 oz fresh lime juice. Chill. Serve 2–3 oz on the side poured into a small carafe or shot glass.
Rim & Garnish Preparation
3. Prepare rim
On a small plate combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; mix well. Moisten the outer rim of a rocks glass with a lime wedge, then dip the rim into the cinnamon-sugar mixture to coat evenly. Set glass aside.
4. Prepare garnish
Cut 1 blood orange slice and 1 lime wheel. Add 0.5 teaspoon blueberry syrup to a small bowl for a garnish drizzle. If using the cinnamon-infused syrup, reserve a few drops to glaze the blood orange if desired.
Cocktail Assembly
5. Add ingredients to shaker
Fill a cocktail shaker with ice (about 1 cup). Pour in 1.5 oz El Bandido Yankee Blanco Tequila, 0.75 oz El Bandido Yankee Reposado Tequila, 0.75 oz Triple Sec, 0.75 oz fresh lime juice, 1 oz fresh grapefruit juice and 0.5 oz simple syrup (or 0.5 oz cinnamon-infused syrup if using).
6. Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold and well-chilled.
7. Strain
Place a large ice cube in the prepared rimmed rocks glass. Double-strain the cocktail over the ice using a Hawthorne and fine strainer to remove small ice shards and pulp.
8. Garnish and finishing touches
Float the blood orange slice partially on the glass edge and place the lime wheel on top or slide it onto the rim. Drizzle 0.5 teaspoon blueberry syrup over the lime wheel or along the blood orange for color contrast. If you made cinnamon syrup, optionally brush a few drops on the blood orange for aroma. Optionally add a short cinnamon stick as a stirrer.
9. Serve with jamaica
Serve the Toloache Desperado immediately with the chilled agua de Jamaica on the side (about 2–3 oz). The guest can sip the jamaica alongside the cocktail or add a splash to taste.
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