Every Taco Bell super fan knows that to truly live más you need to enjoy a Baja blast cocktail every now and again. 

I fell in love with these alcohol-filled sodas last time I visited Vegas and went to the Taco Bell cantina on the strip.

If you haven’t been, this place is incredible! It’s two stories tall and has a DJ booth, a VIP lounge, and most importantly – a wall of twisted freezes that you can customize with vodka, tequila, or rum. 

One sip and I was hooked, so I started making my own at home! They pair beautifully with a homemade Crunchwrap supreme and cheesy fiesta potatoes. I’m confident that any sommelier would agree! 

Ingredients

• Baja Blast – You can buy Baja Blast in the can at most grocery stores or you can always swing through the drive-thru and get it straight from the fountain.
• Alcohol – Use peach schnapps and coconut rum to make this cocktail. See the variations section later in the post for more options.
• Ice – I use pebble ice made with my Opal ice maker.

Variations

• Instead of serving it on the rocks, throw the ingredients in a blender for a delicious frozen version. 
• Use tequila and triple sec to make a Baja Blast margarita. 
• Gin and a squeeze of lime is surprisingly good. 
• Spiced rum like Captain Morgan’s and a splash of fresh orange juice works really well.