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Blushing Agave

The Blushing Agave cocktail is a vibrant and refreshing drink, featuring the unique combination of pink lemon liqueur, tequila, and elderflower cordial. Grapefruit bitters and a pinch of salt add a subtle complexity, creating a perfectly balanced drink that’s both tangy and floral, ideal for any occasion.

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Blushing Agave

Blushing Agave

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Elderflower Cordial, Grapefruit bitters, passion cocktails, pink, Pink Flamingo, pink lemon liqueur, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz pink lemon liqueur
  • 1 oz tequila
  • 1 oz elderflower cordial
  • Grapefruit bitters a few dashes
  • Pinch of salt
  • Edible flower optional, for garnish

Instructions

  • In a cocktail shaker, combine the pink lemon liqueur, tequila, elderflower cordial, and a few dashes of grapefruit bitters.
  • Add a pinch of salt and fill the shaker with ice.
  • Shake vigorously until well-chilled.
  • Strain the mixture into a glass filled with ice and garnish with edible flower.
  • Serve immediately and enjoy your refreshing Blushing Agave cocktail.

Notes

Pro Tips
  • For a more intense citrus flavor, garnish the drink with a slice of fresh lemon.
  • Adjust the amount of grapefruit bitters to your preference for a stronger or more subtle bitterness.
  • Using high-quality tequila will enhance the overall smoothness of the drink.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Blushing Agave is a delightful blend of sweet, tangy, and floral notes, with the pink lemon liqueur providing a fresh citrusy base. The elderflower cordial adds a delicate sweetness, while the grapefruit bitters and salt offer a sophisticated balance of tart and savory elements. Each sip is refreshing and bright with a touch of complexity.

See also  Pumpkin Aperol Margarita
Blushing Agave
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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