Save money and get turnt with these DIY cocktails

Tucson is known for having great restaurants that serve a variety of quality cocktails guaranteed to enhance a diner’s experience.

Some of these refreshing cocktails, developed from our favorite restaurants, can now be made at home with original recipes from Blanco Tacos and Tequila, Guadalajara Original Grill, RA Sushi and Union Public House.

“Mixed Berry Margarita,” served at Blanco Tacos Tequila

The bartenders at Blanco Tacos and Tequila provided measurements and ingredients for this recipe.

Ingredients:

1 ounce fresh, mixed berries (raspberries and strawberries)

1 1/2 ounces Jose Cuervo Silver Tequila

1/5 ounces orange juice

1 1/2 ounces lime juice

1 1/2 ounces simple syrup

Directions:

Begin by filling a glass to the rim with ice. Once you’ve measured the ice, put it to the side and puree the mixed berries in the blender. Once the berries are mixed, add the ice in the blender, along with the tequila. The key ingredient to this drink is Blanco Tacos and Tequila’s house-made sour. Creating the sour is easy, but it is important to make sure the ratios are precise. The house sour consists of 7 parts lime, 7 parts simple syrup and 1 part orange juice, equalling approximately three ounces. Once the sour is created, add it to the blender and blend the ingredients. Once everything is mixed, you are ready to serve the drink. Ole!

“Maria, Bloody Maria,” served at Blanco Tacos and Tequila

The bartenders at Blanco Tacos and Tequila provided measurements and ingredients for this recipe.

Ingredients:

2 ounces tequila

3 ounces spiced tomato juice

1/2 ounce fresh lemon and lime juice

Tajin Pepper (used as salt around the rim of the glass)

3 dashes Cholula Hot Sauce

Directions:

Fill a glass with one half cup of ice (optional) and mix all ingredients together. You can serve this drink with green olives, celery or bacon.

“Piña Colada,” served at Guadalajara Original Grill

The bartenders at Guadalajara Original Grill provided measurements and ingredients for this recipe.

Ingredients:

1 1/2 ounces rum (approximately 1 shot)

1/2 ounce cream of coconut (Coco Lopez is the type they use)

1/2 ounce pineapple juice (one splash)

3 ounces pina colada mix (or enough to fill)

Directions:

Put all the ingredients into a glass and fill to the top with pina colada mix. Put the ingredients in a blender and blend. Make sure the glass isn’t filled with too much ice because it will make this drink flavorless. Serve with a sprinkle of cinnamon and some whipped cream on top.

“Moscow Mule,” served at Union Public House

The bartenders at Union Public House provided measurements and ingredients for this recipe.

Ingredients:

1 1/2 ounces vodka (they use Green Mark Russian Vodka)

ginger beer

lime juice

Directions:

Add the vodka to a cup and fill the cup with ginger beer and a sprinkle of lime juice.

“Cherry Limeade,” served at Union Public House

Ingredients:

1 1/2 ounces Grey Goose Cherry Noir

3 limes

3 cherries

approximately 1/2 ounce Simple syrup (or one dash)

Sprite

Directions:

Fill the glass halfway with ice. Add the Grey Goose Cherry Noir and muddle the limes and cherries. Then add the simple syrup and fill the rest of the cup with Sprite.

“Pomegranate Mojito,” served at RA Sushi

The bartenders at RA Sushi provided specific ingredients, but measurements were not specified. These measurements are approximated.

Ingredients:

1 ounce Bacardi Rum

4 fresh mint leaves

1/2 lime wedge, cut up into four pieces

1/2 ounce simple syrup

1 ounce Prime Grand Liquor

Approximately 1/2 ounce cranberry juice (one splash)

Approximately 1/2 ounce club soda (one splash)

Directions:

Fill the cup halfway with ice, then add the rest of ingredients. Make sure the lime wedges are slightly squeezed and included in the drink. Serve this drink on the rocks or without ice.