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Prep time
5 minutes
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makes
6 to 8 drinks
Ingredients
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2 cups
silver tequila, chilled
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1 cup
freshly squeezed lemon juice, chilled
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1 cup
freshly squeezed lime juice, chilled
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2/3 cup
light agave syrup
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Lemon and lime slices (for serving)
Directions
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Stir tequila, lemon juice, lime juice and syrup in a large pitcher until completely combined. Chill until ready to serve. For serving, stir ice, lemon and lime slices into pitcher. Pour over ice-filled glasses and top with lemon and lime slices.
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Do ahead: Cocktail can be made 8 hours ahead. Cover pitcher and chill. Add ice, lemon and lime slices just before serving.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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