Chef Katsuji Tanabe, executive chef at Los Angeles dairy kosher restaurant 26 by Shiloh’s, learned this cocktail from his grandfather in Mexico. The recipe has been in his family for years. It’s served over ice, which makes it particularly light and refreshing.
Kosher Certified Liquor and Mixer Suggestions
Check for hechsher to ensure kosher certification
Prarie Organic Vodka
Bacardi Light Rum (check for OU hechsher on label)
Coors Light Beer
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- 1 oz fresh lime juice
- 1 oz vodka
- 1 oz light rum
- 1 1/2 oz grenadine
- 6-8 ice cubes
- 1/2 bottle light beer
- Pour all ingredients into a cocktail shaker and stir with a long spoon (don’t shake). Taste and add more grenadine for sweetness, if desired.
- Place 6-8 ice cubes into a highball glass. Pour the cocktail slowly into the highball glass. Serve.