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.
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: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
150 calories
Allergens:
Servings:
Serves 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.
