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Blood Orange Tequila Mule & Smoked Salmon Crisps

Prep Time

10 min

Cook Time

0 min

Total Time

10 min




The Mule: 

8-12 oz ginger beer 

4 oz tequila 

2 oz blood orange juice 

1 oz lime juice 

2 tsp simple syrup 

mint sprigs, for garnish 

4 blood orange slices, for garnish 

The Crisps: 

1 pack Latitude 45 Cold Smoked Salmon 6oz 

buckwheat crisp-bread toasts 


1 tsp flax seeds 


  1. For the Mule: add the tequila, blood orange juice, lime juice and simple syrup to a shaker. Shake well, then pour over ice in your serving glasses. Top off each glass with 4-6 oz of ginger beer. Garnish each glass with 2 slices of blood orange and a sprig of mint. 
  2. For the crisps: top each buckwheat crisp-bread toast with a couple slices of avocado, 1-2 slices of Latitude 45 Cold Smoked Salmon, and a sprinkle of flax seeds. Serve fresh with the Blood Orange Mexican Mule and enjoy! 

Blood Orange Tequila Mule & Smoked Salmon Crisps

10 min Blood Orange Tequila Mule & Smoked Salmon Crisps Serves 2 Ingredients: 1 pack Latitude 45 Cold Smoked Salmon Loin 4 buckwheat crispbread toasts 1 avocado 1 tsp flax seeds 8-12 oz ginger beer 4 oz tequila 2 oz blood orange juice 1 oz lime juice 2 tsp simple syrup 2 mint sprigs, for garnish 4 blood orange slices, for garnish