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Summer Cocktails: Cool down the fires with these lovely Tequila Cocktails

By on July 20, 2016

Here we are, in the dog days of summer,  everybody trying to beat the heat,  stay cool, and yet have some fun all the way.

What could be better than a Watermelon Margarita?tequila herradura Sauza summer cocktail

For some lovely summer cocktails made with tequila – the one with watermelon is perfectly divine,  you can enjoy the summer,  have a drink on us, bottoms up.

It’s really summer for sure.

Sweet Señorita

  • 2 parts 901® Tequila
  • 1 part lemon juice
  • ½ part agave syrup
  • 5 raspberries
  • 5 basil leaves
  • Splash club soda
  • Balsamic vinegar

Preparation: Muddle raspberries and basil in mixing glass. Add 901® Tequila, agave syrup and lemon juice. Shake vigorously over ice. Strain into ice filled highball glass. Top with club soda and a drop or two of balsamic vinegar. Garnish with basil sprig.

 

Sauza® Watermelon Margarita (serves 8)

  • 1 cup Sauza® Tequila
  • ½ cup Lime juice
  • ½ cup Triple sec
  • 1 cup Watermelon juice
  • Drop of Honey

 

Preparation: Add ingredients to an ice-filled pitcher

tequila 901 new logo

 

 

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”