Thirsty Thursday: Tequila Lemonade for Spring Break

By: Kelsey Vala

Photo by: Stephen Murello ©Stephen Murello

Stephen Murello, Stephen Murello

It’s quite possible that everyone’s on spring break but me. But before I get jealous of my freckle-faced friends on the beach, I can still produce a spring break-worthy cocktail!

Spring break means knocking back drinks that are refreshing and easy to make. Oh, and drinks that come decorated with those fun paper umbrellas. Even if, like me, you're stuck in the it-almost-feels-like-spring weather, it’s easy to whip up this tequila-spiked lemonade in anticipation of warmer days.

This recipe uses Meyer lemons, which are smaller and sweeter than standard lemons. Freshly juice the Meyer lemons and add fresh mint, tequila and simple syrup to taste. Top with a splash of fizzy soda water and, for the finishing touch, garnish with a lemon wheel, a vanilla bean and of course, a paper umbrella.

Bottoms up, folks.

  • Ice cubes, (about 2 cups)
  • 8 Meyer lemons
  • Dash sugar cane syrup or simple syrup
  • 4 sprigs fresh peppermint, leaves torn
  • 1 lemon, sliced into wheels
  • 4 ounces Tequila
  • Dash of soda water or seltzer
  • 2 vanilla beans, for garnish


Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill. 

When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.

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