5 Important Baja Blast Cocktail Recipes for Cinco De Mayo


It’s Cinco de Mayo, folks, which means — you know, besides all the Battle of Puebla celebrations —that Mountain Dew’s Baja Blast is finally available in stores. For a limited time, the formerly Taco Bell-exclusive flavor will soon be popping up at your local groceries and vending machines and maybe even a few backyard summer barbecues (loaded with all the necessary booze of course).

To celebrate, we’ve whipped up a few Baja Blast-inspired cocktail recipes for you to enjoy without ever having to step foot inside a Taco Bell. Sweeter than Sprite and significantly cooler-looking, Mountain Dew’s blue Listerine-colored concoction is the perfect upgrade to everything from margaritas to jello shots. What a time to be alive.


Baja Blast Shandy


1 part light beer
3 parts Baja Blast

Mix with ice. Squirt in a bit of lime juice for an extra tart kick.


Baja Blast Skinny Margarita


2 teaspoons lime juice (approx. 1 lime)
1/2 teaspoon powdered lemonade
1 ounce tequila
5 ounces Baja Blast

Sweet and zippy, this skinny Baja margarita is our favorite of the bunch. Mix all ingredients together with ice, salt the rim with some kosher salt and enjoy poolside. It’s only right.


Baja Blast Bruiser


1 1/2 ounces gin (we used Seagram’s Lime Twisted)
1 tablespoon lemon juice
1 tablespoon lime juice
5 ounces Baja Blast
1 splash grenadine

Mix together the BB, gin, juices, and grenadine for a citrus-y Shirley Temple, or enjoy layered, because it just looks cooler that way.


Baja Blast Santo Libre


5 ounces Baja Blast
2 ounces rum
1/4 ounce lime juice
Optional: mint leaves for garnish

Technically a drink from the Dominican Republic, but every bit as summery as the rest of the list. Try with white rum for a cleaner drink or a dark spiced rum for a livelier/sweeter burn.


Baja Blast Margarita Jello Shots


Makes 10 – 12
2/3 packet lime gelatin
1 cup water
4 ounces triple sec
4 ounces tequila
4 ounces Baja Blast
5 – 6 limes

Yas Spring Break. Where many jello shot recipes can be a little bitter, the soda here keeps everything light and sweet. Boil water, add gelatin until dissolved, then remove from heat and add alcohol and soda. When ready, cut limes in half lengthwise and scoop out citrus flesh. Pour gelatin mixture into emptied lime halves and place in fridge for 4 hours, or until set. Finally, cut halves into separate wedges and sprinkle with salt.

Be warned though, scooping the lime flesh can be a little time-consuming, so try freezing limes beforehand and using a good paring knife or grapefruit spoon.

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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