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Tipsy Texan Cocktail

The Tipsy Texan Cocktail blends bold gold tequila with the sweetness of peach liqueur and the refreshing fizz of ginger ale. A splash of cranberry juice adds a tangy twist, making this cocktail a balanced and vibrant option that’s perfect for sipping on a warm afternoon or at any gathering.

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Tipsy Texan Cocktail

Tipsy Texan Cocktail

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: cranberries, Cranberry Juice, Ginger Ale, ginger ale cocktails, Mint, peach liqueur, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz gold tequila
  • 1.5 oz peach liqueur
  • 1.5 oz ginger ale
  • 1.5 oz cranberry juice
  • cranberries for garnish
  • Mint sprig for garnish

Instructions

  • Fill a cocktail shaker with ice.
  • Add the gold tequila, peach liqueur, ginger ale, and cranberry juice.
  • Shake well until the ingredients are combined and chilled.
  • Strain into a glass filled with ice.
  • Garnish with a cranberries and a sprig of mint.
  • Serve immediately and enjoy!

Notes

Pro Tips
  • For a stronger peach flavor, add an extra splash of peach liqueur.
  • Use freshly squeezed cranberry juice for a tangier, more natural flavor.
  • Chill the glass beforehand for an extra refreshing experience.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Tipsy Texan Cocktail offers a balanced mix of bold and sweet flavors. The gold tequila provides a smooth, rich base, while the peach liqueur adds a sweet, fruity touch. The ginger ale brings a refreshing fizz, and the cranberry juice adds a tart finish. This drink is both flavorful and easy to enjoy.

See also   Bourbon Bunny
Tipsy Texan Cocktail
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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