Mexican Pool

by Peter Povlsen


  • 60 ml Tequila Blanco
  • 30 ml Fresh organic lime juice
  • 15 ml Difford's Falernum Liqueur
  • 15 ml Blue Curaçao
  • Dash of Bob's Grapefruit Bitters


Add the ingredients to a blender glass and fill with ice. Blend until you reach the required consistency and pour into a chilled glass. Garnish with dehydrated lime, sprig of mint and sip with a ecofriendly straw.

Photo & cocktail recipe credit:

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