Get ready for the warm weather with a little bit of liquid fire. That’s right, we’re talking tequila everything. Of course, there’s the classic margarita, but if you’re looking to add a little kick to your next bash, try these pretty (and crazy-delicious) tequila cocktail recipes.
Shake 2 oz. Riazul Tequila Plata, 1 oz. Cointreau, and ½ oz. fresh lime juice in a mixing glass with ice, then strain into a cocktail r0cks with ice.
Recipe from Riazul Tequila.
Off to the Races
Add 1 oz. Cointreau, 2 oz. blanco tequila, 1 oz. fresh lime juice, ½ oz. honey water, and 2 dashes rose water to a cocktail shaker. Shake all ingredients, then strain into a rocks glass with ice and garnish with petals.
Recipe from Cointreau.
Blend 1 ½ oz. blanco tequila, 1 oz. triple sec, chocolate ice cream, white and dark chocolate ganache, and crushed ice until smooth. Pour into a margarita glass, then garnish with a dark chocolate orange slice.
Recipe from Max Brenner.
Combine 2 oz. blanco tequila, 1 oz. freshly-pureed watermelon, ¾ oz. honey, ¾ oz. lime juice, and 2-3 drops rose water in shaker with ice. Shake, strain into a rocks glass, and garnish with a dehydrated lime wheel and mint sprig.
Recipe from Casa Bocado.
Mix 2 oz. silver tequila of choice, 1 oz. housemade jalapeño syrup (fresh jalapeños, sugar and water), 1 oz. freshly-squeezed lime juice, ½ oz. agave nectar, and ½ oz. pineapple juice. Pour into a rocks glass with ice, and add three torn fresh basil leaves.
Recipe from Doc B’s Restaurant + Bar.
Combine 1 oz. silver tequila, 1 oz. ginger syrup, ½ oz. lemon juice, 2 oz. ginger ale, and 2 oz. tonic water in a shaker. Shake, strain over ice, and garnish with mango.
Recipe from Rosewood Mayakoba.
Combine ½ oz. lime juice, ½ oz. grapefruit juice, 1 oz. pineapple juice, ½ oz. orgeat syrup, ½ oz. Campari, 4 dashes absinthe, ½ oz. Del Maguey Vida mezcal, and 1 ½ oz. Siete Leguas blanco tequila in a blender with ice. Pour into a roly poly glass, and top with crushed ice. Garnish with three pineapple fronds and a pink flamingo pick.
Recipe from The Polynesian at the Pod Hotel.
Combine 1 ½ oz. pepper-infused reposado tequila, ¾ oz. orgeat syrup, ¾ oz. lime juice, ½ oz. mezcal, and ¾ oz. avocado purée in a shaker, and strain into an ice-filled rocks glass with a sea salt and cinnamon rim.
Recipe from Llama Inn.
Queen Anne’s Lace
Combine 2 oz. tequila, 1 oz. fresh carrot juice, ¾ oz. fresh ginger juice, ¾ oz. fresh lime juice, and ½ oz. light agave in a shaker. Shake, strain into a coupe glass, and garnish with a chile and sea salt rim and lime wheel.
Recipe from Whiskey Thief at The Edwin Hotel.
Salt the rim of a margarita glass, and fill with ice. Squeeze and drop 2 lime wedges into a mixing tin. Add ice, 1 oz. tequila, ½ oz. orange liqueur, and a splash of grapefruit juice. Shake until frosted, then strain into a salted margarita glass filled with ice. Top with 4 oz. grapefruit-flavored Bubly, and stir and garnish with a lime wedge.
Recipe from bubly sparkling water.
Combine ½ oz. lime juice, ½ oz. simple syrup, ½ oz. Domaine de Canton, ½ oz. Espolon blanco tequila, and ¼ oz. Vida Mezcal in a shaker tin. Add ice halfway up, shake hard for seven seconds, then strain into an ice-filled Collins glass and garnish with a lime wheel.
Recipe by RoofTop at Exchange Place.
Combine 1 ½ oz. añejo tequila, ¾ oz. fresh lemon juice, and ¾ oz. honey syrup at a 2:1 ratio. Shake, strain into an ice-filled rocks glass, and garnish with a flamed grapefruit peel.
Recipe from Belcampo Oakland.
Combine ½ oz. lime juice, 1 oz. grapefruit juice, 1 oz. hibiscus tea syrup*, 2 oz. silver tequila, and a pinch of sea salt into a shaker. Shake, and strain into a highball glass with ice. Garnish with a grapefruit wedge.
*To make hibiscus tea syrup: Steep hibiscus flowers with orange peel and a bit of African rooibos tea. Strain, then add two parts sugar and one part water.
Recipe from Walkers Maine.
Combine ⅓ oz. Tequila Don Julio Reposado, ¾ oz. white zinfandel, ½ oz. strawberry puree, and 1 tsp. fresh lemon juice in a cocktail shaker over ice. Shake well, then strain into a coupe glass and garnish with dehydrated strawberries.
Recipe by Mica Rousseau of Mexico City.
Combine 1 ¼ oz. blanco tequila, 1 ½ oz. freshly-juiced yellow tomato juice, ½ oz. simple syrup, and ¼ oz. pineapple juice in a shaker. Shake vigorously until foamy, strain into a rocks glass, and garnish with a sprig of fresh tarragon.
Recipe from Marcel.
Add 2 oz. Gran Centenario Reposado Tequila, 1 oz. yuzu juice, 1 oz. orange curaçao, and 3 drops chili tincture to a shaker, and shake until frosty. Strain into an ice-filled rocks glass with a chili and citrus-salt rim.
Recipe from Alley Cat Amateur Theatre.
In a mixing glass, muddle three raspberries and a sprig of lemon thyme. Add 1 ½ oz. silver tequila, ½ oz. Massenez Crème de Framboise, ½ oz. Combier Pamplemousse, 1 oz. lime juice, and ice. Shake, strain into a cocktail glass, and garnish with a raspberry skewered with a thyme sprig.
Recipe from The Smith.
Cinco De Mayo
Combine 3 oz. Don Julio Blanco, 3 oz. triple sec, 3 oz. fresh passionfruit juice, and 1 ½ oz. lemon juice in a shaker. Shake vigorously, fill a shaker with ice, and shake again. Strain over a roly poly glass with crushed ice, and garnish with 1 oz. candied and crushed pecans.
Recipe from Esperanto Bar by Carlton Tel Aviv.
Mix 1 ½ oz. Olmeca Altos blanco tequila, ½ oz. lime juice, 2 oz. grapefruit juice, and cubed ice. Add to a highball glass, stir in Fresca, and garnish with long grapefruit ribbon.
Recipe from The Skylark.
Add 2 oz. Mezcal El Silencio Espadin, ¾ oz. fresh lemon juice, ½ oz. simple syrup, ½ oz. passionfruit syrup, and 3 dashes Angostura bitters in a shaker with ice. Shake and strain into a highball glass with crushed ice. Top with 2 dashes of Angostura bitters, and garnish with a lemon peel and a sprig of mint.
Recipe from Justin Elliot at Kitty Cohens.
Muddle 2 grilled pineapple chunks. Add 1 oz. Tanteo Jalapeño Tequila, ½ oz. agave, ½ oz. pineapple juice, ½ oz. lime juice, and 1 ½ oz. Del Maguey Vida Mezcal to ice. Shake and strain into a Tampico salted rocks glass with ice. Garnish with grilled pineapple and jalapeño.
Recipe from The Skylark.
To infuse tequila: Add 1-2 grams of kaffir lime leaves to 750 mL tequila. Store at room temperature for at least 24 hours, then strain through a chinois or strainer and chill.
To make cocktail: Combine 3 oz. mate, 1 ¾ oz. kaffir lime-infused tequila, ¼ oz. L’Orgeat, 1 ½ oz. freshly-squeezed grapefruit juice, and ¼ oz. lime juice. Shake, and strain into an empty mate bottle. Serve immediately.
Recipe from Gallow Green at The McKittrick Hotel.
24 Carrot Gold
Add 1 ½ oz. Mezcal El Silencio Espadin, 2 oz. fresh carrot juice, 1 oz. fresh pineapple juice, 1 oz. fresh lime juice, and ½ oz. agave syrup to an ice-filled shaker. Shake, strain into a Collins glass with ice, and garnish with a pineapple wedge and orchid flower.
Recipe from William Perbellini at Waldorf Pool.
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