Restaurants›La Presa Taquería›Mex On The Beach Recipe

Mex On The Beach Recipe

Inspired by La Presa Taquería
Time10m
Serves1

Make Mex On The Beach Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail Base

Build & Finish

Method

Cocktail Base

1

Prepare shaker

Add 2 oz reposado tequila, 1 oz light rum, 0.5 oz orange liqueur, 0.75 oz fresh lime juice, 1 oz fresh orange juice, and 1 oz pineapple juice into a cocktail shaker.

2

Sweeten & balance

Add 0.5 oz grenadine to the shaker to provide a sweet, red base that will create a layered look when poured.

3

Add bitters and ice

Add 2 dashes of Angostura bitters to add aromatic depth, then fill the shaker with cubed ice (about 1 cup).

4

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is well chilled and slightly frosted.

Build & Finish

5

Prepare glass

Run a lime wedge around the rim of a highball or hurricane glass. Dip the rim into the teaspoon of salt so it adheres lightly; set the glass aside.

6

Strain and layer

Fill the prepared glass with fresh cubed ice. Double-strain (or fine-strain) the shaken cocktail into the glass, pouring gently over the ice. The grenadine in the mix will naturally sink and create a subtle ombré from deep red at the bottom to golden at the top.

7

Garnish

Thread a pineapple wedge onto the rim and place the lime wedge on the glass. Optionally slap the lime between your hands to release oils before garnishing.

8

Serve

Serve immediately with a straw and a small cocktail spoon. Encourage guests to stir if they want an even flavor distribution. Enjoy responsibly.