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This our tequila-based twist on the 80s classic a Sex On The Beach.
How to make ...
Mex on the Beach
The Mex On The Beach is our riff on the 80s favourite the Sex On The Beach. This slightly stronger, more complex take uses tequila in place of vodka and creme de peche instead of peach schnapps.
Method
Using your jigger to measure, add all ingredients to your Boston glass or shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Strain into a high-ball or collins glass filled with cubed ice
Garnish with a strip of banana leaf
Serve and Enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Cubed Ice
History
Like so many classics, the Sex On The Beach’s origins are steeped in vaguery and rumour, but the most widely accepted invention story for this cocktail is that it was created by Florida bartender Ted Pizio, who came up with the drink as a way to sell more peach schnapps and named it after the two biggest draws of spring break, ‘sex’ and ‘the beach’.
Our riff on this party-favourite is a little more grown up, replacing the vodka with boozier, more flavourful tequila, doing away with peach schnapps in favour of drier creme de peche, swapping orange juice for pineapple and adding a dash of grapefruit bitters for a little complexity. This results in a pastel pink long drink with a foamy head and a fruity but alcoholic flavour profile, a delicate balance between fun, fruity, boozy and grown-up that should appeal to almost everyone.
Allergens
Ingredients
30ml Tequila
20ml Creme De Peche
30ml Pineapple Juice
20ml Cranberry Juice
Dash of Grapefruit Bitters
Banana Leaf to Garnish
Times:
Prep: 2 Minutes
Make: 1 Minutes
Total: 3 Minutes
Calories:
149.6
Servings:
1
Method
Using your jigger to measure, add all ingredients to your Boston glass or shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Strain into a high-ball or collins glass filled with cubed ice
Garnish with a strip of banana leaf
Serve and Enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Cubed Ice
History
Like so many classics, the Sex On The Beach’s origins are steeped in vaguery and rumour, but the most widely accepted invention story for this cocktail is that it was created by Florida bartender Ted Pizio, who came up with the drink as a way to sell more peach schnapps and named it after the two biggest draws of spring break, ‘sex’ and ‘the beach’.
Our riff on this party-favourite is a little more grown up, replacing the vodka with boozier, more flavourful tequila, doing away with peach schnapps in favour of drier creme de peche, swapping orange juice for pineapple and adding a dash of grapefruit bitters for a little complexity. This results in a pastel pink long drink with a foamy head and a fruity but alcoholic flavour profile, a delicate balance between fun, fruity, boozy and grown-up that should appeal to almost everyone.
Allergens
Recommended
Video Transcription
Hi guys, Sasa here from TT Liquor. Today we’re gonna talk about another drink from our new masterclass menu. We took a classic, the Sex on the Beach and we zhuzhed it up and turned it into Mex on the Beach. We swapped vodka for delicious Cazcabel tequila. So hope you’re gonna like it, enjoy, see you soon.
Hiya, it’s Kay, I’m here at TT Liquor on busy Kingsland Road and today I’m going to be showing you how to make one of our new cocktail class drinks. This is a fun one, this one’s called the Mex on the Beach.
First thing going in there is going to be my tequila, and we are going in with about 30ml of our tequila.
So we’ve got this stuff, Peche de Vigne or Creme de Peche, now we want about 20ml of our Creme de Peche.
And uhh, we are gonna go in with about 30ml of our pineapple juice.
And we want about 20ml of our cranberry juice.
Now I’m gonna go ahead and fill this up with cubed ice. Just whack my tin on, at an angle, big old smack to seal it. And then we’ll give that a shake for around about 10 seconds, here we go.
I’m gonna pop that open. So I’ve got a nice high-ball glass here, I’m just gonna strain my drink into the glass like so.
We’re gonna fill that glass with cubed ice.
And then for a garnish, I’ve just got some strips of banana leaf that I’ve cut. I’m just gonna pop one of these down the side like so.
And that is gonna be our Mex on the Beach, ready to drink.
