This is essentially a tequila Cape Cod. Very good. I chose to name it after an island I never actually got to visit whilst in Texas, and island which is known for its amazing Spring Breaks. Now that I’m past the point in life where such things are realistic, I can sip one of these and imagine that I’m…not.
A note regarding tequilas: for the love of all that is good and holy in this shattered world, use good tequila. If it’s not good sipping straight, at room temperature, then it’s not good, period. Use good tequila for making mixed drinks, and you’ll make good mixed drinks; use bad tequila, and you’ll make bad mixed drinks; use superb tequila, and your mixed drinks will be so superb as to merit mention in the history books.
A further note: should you happen to be one of those unfortunate souls who hasn’t lime—fresh or pickled—on hand, then the standard solution is to use ½ oz. of store-bought lime juice. But don’t expect any miracles; the juice of a fresh lime outshines that in a jar as the sun outshines a bit of dog dirt on the tip of one’s shoe.
This should be pretty obvious: put ice in a glass, add tequila & lime juice, then top up with cranberry juice. A pleasant variation is to serve it as a cocktail, in which case put ice in a shaker, add tequila, lime juice and 2–3 oz. cranberry juice, shake, strain and float 1 dash of Angostura bitters atop.