Spiked Agua Fresca Four Ways

Art of the Cocktail, Beer & Cocktails, Drink, Recipe Roundup

Mexican agua fresca — lightly sweetened, crushed fresh fruit stirred together with a little water — is a refreshing alternative to iced tea or lemonade in the summer months. It can be made with a variety of different fruits, and adults will enjoy it even more with a splash (or two) of tequila.

 

 

Here are a few variations on the cool drink, perfect for serving guests during cocktail hour.

 

Watermelon and Lime Agua Fresca


4 cups water

8 cups seedless watermelon chunks, plus 6 to 8 wedges for garnish

1 cup fresh lime juice, plus thin lime slices for garnish

1/2 cup sugar

2 cups gold tequila

1/2 cup Grand Marnier

Ice as needed

 

In a blender, in batches, combine the water, watermelon chunks, lime juice and sugar. Blend on high until completely liquid and frothy. Transfer to a pitcher, add the tequila and Grand Marnier and stir to combine. Serve in individual glasses over ice. Garnish each glass with lime slices and a watermelon wedge. Serves 6 to 8.

 

Cucumber and Chili Agua Fresca


4 1/2 cups water

10 cucumbers, peeled, seeded and chopped, plus 6 to 8 wedges for garnish

1 cup fresh lime juice

2 Tbs. agave nectar or honey

1/2 serrano chili, seeded and minced, plus 6 to 8 whole chilies for garnish (optional)

Sea salt, to taste

2 cups silver tequila

Ice as needed

 

In a blender, in batches, combine the water, chopped cucumbers, lime juice, agave nectar, minced chili and a generous pinch of salt. Blend on high until smooth. Strain through a fine-mesh sieve into a pitcher. Add the tequila, stir well and refrigerate for at least 1 hour before serving. Serve in individual glasses over ice. Garnish each glass with a cucumber wedge and a chili. Serves 6 to 8.

 

Papaya and Lime Agua Fresca


8 cups water

5 cups chopped papaya, plus cubes for garnish

1/3 cup fresh lime juice, plus 6 to 8 lime wedges for garnish

1 cup sugar

2 cups gold tequila

1/4 cup Grand Marnier

Ice as needed

 

In a blender, in batches, combine the water, papaya, lime juice and sugar. Blend on high until completely liquid and frothy. Transfer to a pitcher, add the tequila and Grand Marnier and stir to combine. Serve in individual glasses over ice. Garnish each glass with a lime wedge and a cocktail skewer of papaya cubes. Serves 6 to 8.

 

Minted Hibiscus and Raspberry Agua Fresca


8 cups water

3 cups raspberries

1/4 cup fresh mint, coarsely chopped, plus leaves for garnish

6 bags hibiscus tea or 6 tbsp. hibiscus flowers

3/4 cup sugar

2 cups silver tequila

1/2 cup Grand Marnier

1/2 cup fresh lime juice

Ice as needed

 

In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and tea bags. Remove from the heat and let stand at room temperature for 1 hour. Remove the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving. Serve in individual glasses over ice. Garnish with the remaining 1 cup raspberries and mint leaves. Serves 6 to 8.

3 comments about “Spiked Agua Fresca Four Ways

  1. It’s Not Too Late to Enjoy These Summer Cocktails!

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