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This recipe is from Greg Harrington of the "Dos Caminos SoHo" restaurant, NYC. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato").
- Mix together tequila, passion fruit puree, ginger beer, Cointreau and lime juice in a pitcher.
- Pour into highball glasses filled with ice.
- Garnish with lime slices.