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Texas Cosmo

The Texas Cosmo is a refreshing and vibrant cocktail that combines the smoothness of Deep Eddy Ruby Red Vodka with the citrusy flavors of orange liqueur and grapefruit, balanced by the tartness of lime and cranberry juices. The addition of edible cocktail glitter gives this drink a sparkling, festive touch, perfect for any occasion that calls for a bit of Texas flair.

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Texas Cosmo

Texas Cosmo

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Grapefruit, Grapefruit Juice, Lime Juice, Orange Liqueur, Vodka
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a cocktail shaker, combine Deep Eddy Ruby Red Vodka, orange liqueur, lime juice, cranberry juice, and grapefruit juice.
  • Fill the shaker with ice and shake vigorously until well chilled.
  • Strain the mixture into a martini glass or coupe glass.
  • Garnish with a slice of grapefruit.
  • Enjoy your sparkling and refreshing Texas Cosmo!

Notes

Pro Tips

  • Use freshly squeezed lime and grapefruit juices for the best flavor.
  • Adjust the sweetness by adding a touch of simple syrup if desired.
  • Chill your glass in the freezer before preparing the cocktail to keep it cool longer.
  • For an extra decorative touch, rim the glass with sugar before adding the drink.
See also  Hot Honey Mango Margarita
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Texas Cosmo is a delightful blend of smooth, citrus, and tart flavors. The Deep Eddy Ruby Red Vodka provides a refreshing grapefruit base, while the orange liqueur adds a sweet and citrusy note. The lime juice introduces a zesty brightness, complemented by the tartness of cranberry juice and the fresh flavor of grapefruit juice. Garnished with a slice of grapefruit, this drink is both elegant and delicious, capturing the vibrant spirit of Texas.

Texas Cosmo
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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.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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