Cazuela Voladora

Karla Cuevo | Tequila, Mexico

cucumber citrus illustration

Served in the wide-mouthed terracotta vessel from which it takes its name, the Cazuela Voladora (“flying casserole”) or Guadalajara Punch is an easy-drinking combination of tequila, citrus juice and/or soda. This traditional recipe by Karla Cuevo of La Cueva de Don Cenobio utilizes four types of citrus, but feel free to add other options such as pineapple or watermelon into the mix. The chunks of fruit are meant to be squeezed or eaten depending on your preference.

Ingredients

Servings: 4

  • 8 ounces grapefruit juice
  • 8 ounces grapefruit juice
  • 4 ounces lime juice
  • 4 ounces lime juice
  • 10 ounces orange juice
  • 10 ounces orange juice
  • 8 ounces lemon juice
  • 8 ounces lemon juice
  • 8 ounces blanco tequila
  • 8 ounces blanco tequila
  • 1 can Squirt or grapefruit soda
  • 1 can Squirt or grapefruit soda
  • 1 large pinch of salt
  • 1 large pinch of salt

Garnish: a variety of sliced citrus fruit

Directions
  1. Pour the tequila into a large, open-faced bowl.
  2. Add the citrus juice and a can of grapefruit soda.
  3. Top with ice and a generous pinch of salt, and stir to combine.
  4. Top with various sliced citrus fruit.
  5. Use a ladle to serve equally into four clay cazuelas, or whatever vessel you have on hand.

Tagged: tequila