New Tequila Cocktails That'll Make Your Summer a Hell of a Lot More Interesting.
Sparkling Pomegranate Margaritas
Shake together 1 oz. lime juice, 2 oz. tequila, and 2 oz. pomegranate juice with ice. Pour it into a glass atop it off with 2 oz. of sparkling white wine.
MINIMALIST BAKER
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Recipe from Minimalist Baker.
Mexican Mule
Shake 2 oz. tequila, 1 oz. lime juice, and 1 tsp. simple syrup with ice and strain the shaken ingredients into a separate cup of ice. Top it off with 3 oz. of ginger ale.
HOMEMADE FOOD JUNKIE
Recipe from Homemade Food Junkie.
Pineapple Paloma
Stir together 4 oz. tequila, 4 oz. grapefruit juice, 1 oz. lime juice, and 8 oz. pineapple soda with ice. Garnish with fresh pineapple.
MISS IN THE KITCHEN
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Recipe from Miss in the Kitchen.
Mimosa Margarita
Mix 10 oz. frozen concentrated orange juice, 3.5 oz. tequila, .5 oz orange liquor, and ice in a blender. Pour the mix into the glasses and garnish with orange wedges.
NATALIA VAN DONINCKGETTY IMAGES
Recipe from My Cocktail Recipes.
Riazul Rita
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.
RIAZUL TEQUILA
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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.
COINTREAU
Recipe from Cointreau.
Chocolate Margarita
Blend 1½ 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.
MAX BRENNER
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Recipe from Max Brenner.
Watermelon Margarita
Combine 2 oz. Blanco tequila, 1 oz. freshly-pureed watermelon, ¾ oz. honey, ¾ oz. lime juice, and 2 or 3 drops rose water in a shaker with ice. Shake, strain into a rocks glass, and garnish with a dehydrated lime wheel and mint sprig.
CASA BOCADO
Recipe from Casa Bocado.
Internal Affair
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.
DOC B'S BAR AND RESTAURANT
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Recipe from Doc B's Restaurant + Bar.
Merida
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.
COURTESY ROSEWOOD MAYAKOBA
Recipe from Rosewood Mayakoba.
Jungle Booby
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 1½ 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.
NOAH FECKS
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Recipe from The Polynesian at the Pod Hotel.
Llamarita
Combine 1½ 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 sea salt and cinnamon rim.
COURTESY LLAMA INN
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.
COURTESY WHISKEY THIEF
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Recipe from Whiskey Thief at The Edwin Hotel.
Grapefruit Margarita
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.
BEN HIDER
Recipe from Bubly sparkling water.
First National
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.
ROOFTOP AT EXCHANGE PLACE
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Recipe by RoofTop at Exchange Place.
Añejo Honey
Combine 1½ 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.
COURTESY BELCAMPO
Recipe from Belcampo Oakland.
Hibiscus Paloma
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.
COURTESY WALKERS MAINE
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*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.
La Fresa
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.
TEQUILA DON JULIO
Recipe by Mica Rousseau of Mexico City.
Grande-Terre
Combine 1¼ oz. Blanco tequila, 1½ 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.
COURTESY MARCEL
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Recipe from Marcel.
Kosho Margarita
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.
MICHAEL CONDRAN
Recipe from Alley Cat Amateur Theatre.
Desert Flower
In a mixing glass, muddle three raspberries and a sprig of lemon thyme. Add 1½ 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.
COURTESY THE SMITH
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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.
COURTESY ESPERANTO BAR
Recipe from Esperanto Bar by Carlton Tel Aviv.
Skinny Paloma
Mix 1½ 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.
THE SKYLARK
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Recipe from The Skylark.
Sex Panther
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.
KITTY COHENS
Recipe from Justin Elliot at Kitty Cohens.
Borracho Amigo
Muddle 2 grilled pineapple chunks. Add 1 oz. Tanteo Jalapeño Tequila, ½ oz. agave, ½ oz. pineapple juice, ½ oz. lime juice, and 1½ oz. Del Maguey Vida Mezcal to ice. Shake and strain into a Tampico salted rocks glass with ice. Garnish with grilled pineapple and jalapeño.
THE SKYLARK
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Recipe from The Skylark.
White Widow
To infuse tequila: Add 1 to 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 the cocktail: Combine 3 oz. mate, 1¾ 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.
NOAH FECKS
Recipe from Gallow Green at The McKittrick Hotel.
24 Carrot Gold
Add 1½ 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.
WALDORF POOL
Recipe from William Perbellini at Waldorf Pool.
