Food & Drink

Drink This and Summer Never Dies

Friday Happy Hour: Grab Some Tequila and Your Nearest Tiki Mug

By Hadley Tomicki
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We say tiki cocktail.

You might say rum.

But if you said tequila, you’re even better at this than we thought.

Either way, today we’re making a drink called Aguila de Desierto. It comes from Brooklyn’s Glady’s and it translates into “desert eagle,” which sure sounds cool.

And considering it’s made with reposado tequila, pineapple, banana liqueur and a miraculous invention called ice, it probably is.

Make one. Drink one. Hang on to the last vestiges of summer.

Aguila de Desierto

1 3/4 oz Blue Nectar Reposado Extra Blend Tequila
3/4 oz banana liqueur
3/4 oz Bittermens Tepache
3/4 oz fresh pineapple juice
3/4 oz fresh lime juice

Combine all ingredients in a shaker with ice and shake. Pour into a tiki mug and top with pebble ice. Garnish with pineapple leaves, lime shell and pineapple wedge.

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

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