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This little bunny has another cocktail for you this week. Why? Well, why not! It’s brunch season, and we are here for it especially with Easter just in a couple of days. Earlier this week was a spring and sweet mimosa made up of oranges, pineapple, and pears. Today, it’s a cara cara orange paloma to put a big smile on those tequila lovers’ faces. Cheers to a happy Friday, and have a wonderful Easter weekend!

Photos by Dayna Studios



CARA CARA ORANGE PALOMA
serves: 2-3 COCKTAILS

W H A T   Y A   N E E D

1 –2 large oranges, juiced or 4 ounces of fresh orange juice (cold!)
Fresh lemon juice
2– 3.5 ounces tequila blanco/silver
2 Tablespoons plus more agave nectar (adjust to your liking)
Coarse sea salt or margarita salt for garnishing rim glass (optional)
Chilled 10 to 14 oz sparkling citrus/flavored water
Orange slices to garnish
Edible Flowers (optional)

B U S T   O U T
Glassware


I N S T R U C T I O N S

In a pitcher, juice the orange and lemon or lime juice. Fresh juice is the best! Then let’s mix in the agave and tequila. Set aside.

Take the sliced/cut lime or lemon wedge and moisten the rim. This step is optional. I skipped it this time around. Then dip each glass in the coarse salt (if desired). I like to add a pinch of salt to the drink instead of rimming the glass.

Next, pour the tequila and juice mix evenly into the two glasses. Top each glass with 5-7 ounces of sparkling flavored water. Garnish by slicing oranges and putting them against the sides of the glasses. Top with edible flowers!



B E I J O S  B A R 

xx
ABBY

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