Coctel Adelita |

Coctel Adelita

It kicks. Seriously. Five shots of tequila and one shot of Kahlua, and, well… it should kick. It’s a good thing that I took photos before I downed the glass of Coctel Adelita. If I had insisted on sampling it before taking the photos, I might have had a serious case of camera shake and the images would have probably turned out badly blurred.

The recipe is from the same article where we got the chelada and MĂ©xico Lindo recipes. I’ve never met the author, one Kate Sedgwick, but I like her very much notwithstanding. Not only do her recipes work, she’s got her history and politics straight too.

Okay, I don’t know who Adelita is. After all that reading about the history (or is it non-history?) of the margarita, I don’t have the energy to investigate who Adelita is or might be.

The original recipe measures the ingredients by the ounce; Speedy measured by shot glass. Which is probably why the drink kicked really hard. coctel-adelita2

Recipe: Coctel Adelita


  • 5 parts tequila
  • 1 part KahlĂșa
  • juice of 1/4 of a lemon
  • ice


  1. Put all the ingredients in a shaker.
  2. Shake to mix the ingredients and make everything ice cold.
  3. Strain into a martini glass.
  4. Garnish with a twisted lemon slice.
  5. Serve.

Preparation time: 2 minute(s)

Number of servings (yield): 1


  1. Julius S says

    Its ‘Adelita’ name probably derives from a famous Red-Light District strip bar in Tijuana Mexico.