Nacionalista Cocktail


Craving a summer drink tonight? How about the Nacionalista Cocktail?

I’m editing a story about the popularity of Tuaca, an Italian liqueur. It reminded me of a favorite summer drink I’ve been making for a few years: the Nacionalista. It comes from W. Park Kerr’s book “Viva Margarita” (Chronicle, 2003) and is a cross between a margarita (tequila and lime) and a cosmopolitan (cranberry juice), bridged by the subtle flavors of almond and vanilla that come from Tuaca.

I’ve quadrupled the recipe to make it easy to serve guests. Squeeze the lime juice first, then mix the other ingredients. Keep the mixture in a pitcher and shake each drink individually. If you don’t finish the batch on tonight, put it in the fridge for Saturday!



"Viva Margarita" by Park Kerr (Chronicle, 2003). Yield: 4 drinks.


  • 6 ounces tequila
  • 3 ounces Tuaca
  • 3 ounces cranberry juice cocktail
  • 3 ounces freshly squeezed lime juice


  1. Fill 4 cocktail glasses with ice and water. In a pitcher or glass measuring cup, combine all ingredients and stir. If you take salted rims, empty the glasses and run a wedge of lime around the outside rim of the glass. Dip the moistened rim in salt. Pour the tequila mixture into a cocktail shaker filled with ice. Shake vigorously and strain into the cocktail glasses. Garnish with a lime wedge and a cranberry.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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