Is it a surprise to you that National Tequila Day exists?
This type of alcohol is *guaranteed* to get the party started. And with the holiday fast approaching — Wednesday, July 24 to be exact — we’ve rounded up some our favorite cocktails perfect for any gathering.
From the classic Paloma (with a surprise twist!) to a fun and fruity margarita, check out our editor-approved picks in the slideshow below!
28 PHOTOSNational Tequila Day cocktailsSee GalleryNational Tequila Day cocktails
Drop a Beat (Created by Ben Scorah)
- 1 1/2 oz. Tequila Don Julio Blanco
- 3 oz. Hibiscus Water
- 3 oz. Sanpellegrino Sparkling Mineral Water
- 2 oz. Fresh Blackberry Beet Juice
- 1 oz. Fresh Purple Beet Juice
- 1/4 oz. Fresh Lemon Juice
- 0.15 oz. Fresh Ginger Juice
- Beet Chip for Garnish
Add the Tequila Don Julio Blanco, Lemon, Beet, Blackberry, Ginger and Hibiscus Water to a cocktail shaker. Add ice to the cocktail shaker. Shake vigorously for 15 seconds. Strain the drink over a fine strainer into a 12 oz. Mason Jar. Add fresh ice to the glass. Top up glass with the Sanpellegrino Sparkling Mineral Water. Garnish with Beet Chip.
Ideal Serving Glass:
12 oz. Mason Jar
- 2 parts Avion Silver or Avion Reposado Tequila
- 1 part fresh lime juice
- ½ part agave nectar
Combine ingredients in a shaker with ice and shake vigorously. Double strain over fresh ice in a tumbler glass.
- 2 oz Casa Noble Crystal Tequila
- 0.75 oz orange-chamomile simple syrup (see recipe below)
- 0.5 oz lemon juice
- 0.25 oz spiced rum
- 2 dashes bitters
- Orange zest
- Tarragon sprig
Combine all ingredients, except orange zest and tarragon, into mixing glass and stir. Strain into glass over ice. Squeeze orange zest; rub around rim and drop into glass. Garnish with tarragon.
ORANGE-CHAMOMILE SIMPLE SYRUP
- 1 cup water
- 1 cup sugar
- 3 chamomile tea bags
- 1 orange tea bag
Combine sugar and water in a saucepan over medium heat, stirring occasionally until sugar dissolves and water begins to boil. Remove from heat; add tea bags. Let steep for 1 hour, then cool.
Cazadores Iced Tea-quila (Crafted by Manny Hinojosa, Global Brand Ambassador for Tequila CAZADORES)
- 1 1/2 oz. Tequila CAZADORES Reposado
- ½ oz. Green Chartreuse
- 2 oz. Ginger Beer
- 2 oz. Fresh Brew Earl Grey Tea
- ½ oz. Lemon
- Pinch of Nutmeg
In a cocktail shaker, combine all the ingredients except the fresh brew tea with ice. Serve on the rocks and top with fresh brew tea. Garnish with slices of lemon and ginger.
- 2 oz Casa Noble Reposado Tequila
- 2 thin slices jalapeño
- 1 Tbsp sliced ginger
- 1 oz lemon juice
- 0.75 oz simple syrup
- Ginger ale or ginger beer
- Dash bitters
- Lemon wedge
Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lemon wedge.
- 2oz Jose Cuervo Especial Silver
- 1oz Blueberry Liqueur
- .75oz lemon juice
- .25oz Simple Syrup
- Swedish Fish for garnish
Add all ingredients into a shaker. Pour over crushed ice and garnish with a Swedish Fish.
- 2oz. Avion Silver or Avion Reposado Tequila
- 1oz. Lillet Rouge
- Squeeze a half-lime
- 2oz. Ruby Red grapefruit juice
- ¼ oz. Agave Nectar
In a highball, add ice and one ounce Lillet rouge. In a cocktail shaker, add the remaining ingredients. Shake all the ingredients with ice and strain into the highball slowly, as to not incorporate the Lillet (keep it layered). Garnish with the half-lime.
- 2 parts Avion Reposado or Avion Silver Tequila
- 1 part Grapefruit Juice
- ½ part simple syrup
- ½ part fresh lime juice
- Splash club soda
Build ingredients over ice in a Collins glass. Stir ingredients to chill. Garnish with a lime wedge.
Diablo (Created by Bruce Cost Ginger Ale
- 0.75 oz lime juice
- 0.5 oz creme de cassis
- 1.5 oz El Tesoro Reposado tequila
- 4 oz Bruce Cost Ginger Ale – Original
In a small glass with ice, combine the listed ingredients. Garnish with an orange slice and enjoy!
- 1 ½ parts Hornitos® Black Barrel® Tequila
- ¾ part fresh ruby red grapefruit juice
- ¾ part fresh lime juice
- ½ part agave syrup
Lightly muddle ¼ grapefruit and 4 slices jalapeño in a shaker. Combine remainder of ingredients into the shaker over ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with a grapefruit slice.
- 1.5 ounces Mango HI-CHEW Infused Reposado Tequila**
- 1 ounce fresh orange juice
- .75 ounce fresh lime juice
- .5 ounce simple syrup
- 1 dash Bittermens Hellfire Habanero Shrub (optional)
- Kosher salt and cayenne pepper for garnish
Run a lime wedge along the lip of one half of a rocks glass, then roll that side of the glass in an equal-parts mix of kosher salt and cayenne pepper. Measure all the ingredients into a cocktail shaker. Fill with ice, shake vigorously, then strain over fresh ice in the prepared rocks glass. **INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.
Tequila Bee’s Knees
- 1 ½ parts Hornitos Reposado Tequila
- ¾ part fresh lemon juice
- ½ part fresh cranberry juice
- ½ part honey
- Maraschino cherry
- Lemon twist
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a maraschino cherry and a lemon twist.
- 2 oz tequila
- 3 oz pineapple juice
- 2 dashes orange bitters
- 2 oz Ginger Lime Sparkling Ice
- Rosemary sprig, for garnish
Add the tequila, pineapple juice, and orange bitters to a shaker with ice. Strain into a glass and top with Ginger Lime Sparkling Ice. Garnish with rosemary sprig.
- ½ oz Tequila
- 1 oz Fresh Grapefruit Juice
- ½ oz Fresh Lime Juice
- ½ oz Agave Nectar
- Splash of Grapefruit Sparkling Ice
- Grapefruit Peel for garnish
Combine tequila, fresh grapefruit juice, fresh lime juice, and agave nectar into a cocktail shaker with ice. Shake well and strain into a glass over ice. Add a splash of Grapefruit Sparkling Ice. Garnish with grapefruit peel and serve.
- 2 oz. Casamigos Blanco Tequila
- 1 oz. Fresh Lemon Juice
- 1 oz. Lemongrass Infused Syrup
- 2 Bar Spoons Coconut Puree by Perfect Puree
- Top off with Coconut Water
Combine all ingredients in a tin shaker and add ice. Shake vigorously then strain into a Collins glass. Add fresh ice and crushed ice on top then garnish with lemongrass stalks and a sprinkle of cinnamon.
- 2 oz. Casamigos Reposado Tequila
- 1.5 oz. Fresh Grapefruit Juice
- .5 oz. Fresh Lime Juice
- .5 oz. Agave Nectar
- 3 Cucumber Slices
- 8–10 Mint Leaves
- Top with Soda Water
Combine all ingredients in a tin shaker, except soda water. Muddle fruit/herbs and add ice. Shake vigorously then fine strain into a Collins glass. Add fresh ice and top off with soda water. Garnish with a mint sprig through a cucumber slice and place on top of the glass.
- 2 oz. Casamigos Añejo Tequila
- 1 oz. Campari
- .5 oz. Red Vermouth
- 2 Dashes Chocolate Bitters
- 2 Dashes Grapefruit Bitters
Combine all ingredients in a glass mixer and add ice. Stir quickly for 30–40 seconds then strain into coupe glass. Garnish with grapefruit peel slit and placed on side of glass upside down with star anise on top.
The Coconut Crusher
- 1.5 oz 1800® Coconut
- 1.5 oz Pineapple Juice
- Shake over ice
- Squeeze of Lime
- 2 parts Altos Añejo
- 1 part Red Vermouth
- 2 dashes smoked or grapefruit bitters
In a chilled cocktail or coupette glass, stir over ice and strain.
Paloma 2.0 (Created by Braxton Overgaauw at The Polo Bar in New York City)
- 1.5 oz Cenote Blanco
- 1/2 oz lime juice
- 1/2 oz pamplemouse
- 1 oz grapefruit juice
- 1 egg white
- Top with soda
Shake all ingredients except for the soda with ice and strain into a chilled coupe. Top with soda. Garnished with a spring of Oregano
Ruins Paloma (Created by Christian Armando at Ruins in Dallas, Texas)
- 1.5 Cenote Blanco
- .5 Giffard Pamplemousse
- .75 Guava
- .5 lime juice
- 2 drops Saline
- Topo chico
Combine all ingredients (except Topo Chico) in a mixing glass with ice. shake and strain into cocktail glass with ice.
Garnish: grapefruit peel, cilantro frond, activated charcoal salt
Ultra Sandia Fresca
- 2 parts Herradura Ultra
- 1 part Fresh Watermelon Juice
- ½ part Mezcal Joven
- ½ part Fresh Lime Juice
- ¼ part Agave Nectar
Shake all ingredients and strain into rocks glass with large ice cube with watermelon garnish. Consider adding a peel of watermelon to enhance the garnish.
Ultra Apricot Fruit
- 2 parts Herradura Ultra
- ½ part Apricot Liqueur
- ¾ part Lemon Juice
- ¾ part Monin Ginger Syrup
- ½ part White Peach Puree (brand: Napa Valley Puree)
- 2 dashes of Angostura Bitters
- 1 Egg white
Shake all ingredients (1st time: no ice/dry shake. 2nd time: with ice) and strain into coupe glass. Serve up, in a cocktail glass with edible flowers.
Mayan Mule (Created by Jaime Salas, National Milagro Tequila Ambassador)
- 2 Parts Milagro Reposado made from 100% estate-grown blue agave
- ½ Part Fresh Lime Juice
- 2 Dashes Angostura Bitters
- 3 Parts Ginger Beer
- Mint sprigs
- Lime wheel
Place 2-3 ice cubes in a Collins glass. Add fresh squeezed lime juice, Milagro Reposado, ginger beer and bitters. Garnish with mint sprigs and a lime wheel.
Cilantro Margarita (Created by Jaime Salas, National Milagro Tequila Ambassador)
- 2 Parts Milagro Anejo made from 100% estate-grown blue agave
- 1 Part Fresh Lime Juice
- ¾ Part Agave Nectar
- Fresh Cilantro
Pour all ingredients into a Boston shaker, shake and strain over ice in a rocks glass. Garnish with lime wheel, cilantro, smoked salt rim.
Thumbtack’s Paloma (Created by Thumbtack Pro and Bartender Ian McCarthy of Sharpshooter SF)
- 1.5 oz tequila
- 1 oz fresh grapefruit juice
- .25 oz fresh lime juice
- .25 oz 1:1 ratio simple syrup
- Pinch of salt
Add all ingredients to a shaker in, fill with ice and shake, strain into a glass filled with ice, and top with 2-3 oz soda water. Garnish with a grapefruit slice. Typically, this drink is made with corn-syrup filled grapefruit-flavored sodas. Using fresh juices makes a much more vibrant drink, and allows you to adjust the level of added sweetener. Ruby Red grapefruits make the prettiest drink.
Mosto Paloma (Created by Mosto, San Francisco)
- 1.5 oz Cenote Blanco
- 1oz Fresh Grapefruit Juice
- .5oz Lemon
- .25oz Agave
- Pinch Salt
- 1oz Whalebird Grapefruit Kombucha
- Garnish Chili Salt Grapefruit Peel
Add all ingredients into mixing tin, except Kombucha and shake with ice. Top with Kombucha and pour into Collins glass over new ice. Peel Grapefruit and dip end into chili salt.
- 2 parts Altos Plata
- 2 parts Grapefruit Juice
- 1 part Lemon Juice
- ½ part Agave Syrup
- 1 pinch of Salt
Build all the ingredients into a glass and fill with ice and finish with pink grapefruit juice. Garnish with slice of grapefruit
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