- Tequila is a product of Mexico and pairs well with staple Mexican flavors like lime and chili.
- Tequila is a type of mezcal and part of a larger family of Mexican agave spirits.
- Bartenders have expanded on classics to create new
cocktails like the white dragon and bottle rocket.
Many cocktail lovers are first exposed to tequila in the form of frozen margaritas in fishbowl-sized glasses, or maybe in the form of shots with a lime chaser. It hasn't always been a popular base spirit for cocktails, but tequila drinks have been around for over a century. And the traditions and cultural significance of the spirit go back much further than that.
Tequila is part of a family of agave-based spirits distilled in Mexico. Just like bourbon is a type of whiskey, tequila is a specific style of mezcal. "The mezcal produced in [the Jalisco region] all had to pass through Tequila on its way to Mexico City, so it became known as 'Mezcal de Tequila,' meaning mezcal from Tequila," says Lucas Assis, a long-time bartender who makes educational content focused on agave spirits, especially tequila.
"Tequila is like a colonized version of mezcal," Assis says. "It was made by Spaniards using traditional Mexican ingredients and techniques."
The first agave distillery in the Tequila region was owned by José Maria Guadalupe de Cuervo in the 1780s. Don Cenobio Sauza was an employee of the Cuervo distillery until 1873 when he opened his own distillery that became the first to export tequila to the United States. These producers were responsible for making tequila into the spirit we know and love today, and both still produce tequila under the popular brands Jose Cuervo and Sauza.
Tequila is traditionally sipped neat, without ice or mixers, but early versions of the tequila sunrise and margarita were popular in Mexico's tourist destinations during prohibition in the 1920s. But like vodka, it didn't become a popular base for cocktails until the late 20th century, when it became a favorite among in-the-know Hollywood stars.
Today almost every cocktail bar features tequila drinks on its menus and stocks many types of agave spirits behind the bar. Tequila is as popular as ever, and creative bartenders continue to mix up new and exciting drinks that are taking the spirit into uncharted territory.
Types of tequila
Much like bourbon, there are strict legal requirements that dictate tequila production. "Tequila is a strictly Mexican product," Assis says. To be considered tequila the spirit must be produced in the Mexican state of Jalisco, near the town of Tequila or in a few other municipalities in nearby states. In the United States, tequila needs to be at least 80 proof or 40% ABV, but in Mexico it can be as low as 35% ABV. It must also be made only of blue Weber agave plants.
There are five main types of tequila, differentiated by the amount of time they were aged. The barrel aging process gives tequila flavor notes of caramel and vanilla, and a gold or amber color. There are no restrictions on what type of barrel can be used, but the vast majority of tequilas are aged in barrels originally used to age bourbon.
- Blanco: Clear, unaged tequila
- Reposado: Lightly aged for at least two months and up to a year
- Añejo: Aged from one to three years
- Extra Añejo: Aged three years or longer
- Joven: A blend of different age expressions
Some recipes call for specific styles of tequila, but in many cases, you can just choose your favorite.
Everyone knows tequila tastes great when mixed with limes, chilis, and salt, but what else can you do with it? Here are 11 cocktail recipes ranging from old favorites to groundbreaking modern classics, assembled with help from Lucas Assis.
1. Margarita
Ingredients
- 2 oz. tequila blanco
- ¾ oz. Cointreau
- ¾ oz. lime juice
- Garnish: salt for the rim
To know tequila cocktails is to know a margarita. And a classic version is very simple — no blender or syrupy mixes required. Many have claimed to have invented the margarita, but it's really a variation on a classic style of cocktail called the daisy — a pre-prohibition-era drink that pairs your spirit of choice with Cointreau, lemon juice, and simple syrup.
Originally, a margarita was simply called a 'tequila daisy,' until, over time, the Spanish word for "daisy" was adopted as its name and it became the margarita. "I make my margaritas the classic way, with just blanco tequila, triple sec, and lime juice. On the rocks with a salt rim," Assis says.
To make a classic margarita, first salt the rim of a glass — run a lime wedge along the rim to wet it, then dip the rim in coarse salt. Then, combine all the ingredients into a cocktail shaker with ice and shake until combined and chilled. Strain over ice into a glass with a salted rim. "It's a combination of ingredients that just works," Assis says.
2. El diablo
Ingredients
- 2 oz. tequila reposado
- 1 oz. ginger beer
- ¾ oz. lime juice
- ½ oz. crème de cassis
- Garnish: lime wheel
This cocktail was created by the infamous tiki bartender Trader Vic, who is also credited with the creation of the Mai Tai. The diablo made its first print appearance in 1946, in "Trader Vic's Book of
To make el diablo, shake all ingredients thoroughly with ice and then strain into a tall glass over crushed ice. Garnish with the lime wheel.
3. Tommy's margarita
Ingredients
- 2 oz. tequila reposado
- 1 oz. lime juice
- 1 oz. agave syrup
Tommy's margarita was invented by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco. This variation on a margarita uses agave syrup as a sweetener in place of the Cointreau or Grand Marnier.
"Tommy's margarita really helped put tequila on the map," Assis says. When the drink was invented they used Herradura, which was one of the only accessible 100% agave tequilas on the market at the time. As Tommy's Margarita spread to other bars, it helped popularize pure, 100% agave tequilas as a superior option to tequilas mixed with other ingredients.
To make Tommy's margarita, combine all ingredients in a cocktail shaker with ice and shake until combined. Pour the cocktail along with the ice into a chilled rocks glass and serve. To make the agave syrup, combine two parts agave nectar with one part hot water and stir until combined.
4. Tequila sunrise
Ingredients
- 2 oz. tequila
- 4 oz. orange juice
- ¼ oz. grenadine
- Garnish: orange slice
The tequila sunrise was one of the first tequila drinks to become popular in the United States. It continues to be popular, but many bars make it with subpar ingredients like processed, neon red grenadine and low-quality orange juice, leading to an overly sweet and unbalanced cocktail with a spring break reputation.
"The key to making a great tequila sunrise is to use fresh-squeezed orange juice and homemade grenadine made from fresh pomegranate," Assis says. He also recommends using a high-proof tequila to stand up to the sweetness of the orange and grenadine.
This simple cocktail is built in the glass. Fill a glass with ice and then add the tequila and orange juice, stirring gently to combine. Then add the grenadine to the top of the drink and watch as it sinks to the bottom of the glass, creating an orange and red gradient effect reminiscent of a sunrise. Garnish with an orange slice.
5. Rosita
Ingredients
- 1 ½ oz. tequila
- ½ oz. sweet vermouth
- ½ oz. dry vermouth
- ½ oz. Campari
- 2 dashes of angostura bitters
- Garnish: lemon twist
The rosita, which means "little rose" in Spanish, is the perfect tequila cocktail for anyone who loves a Manhattan or Negroni. The recipe can be traced back to 1974, when it appeared in Greg Boehm's "Mr. Boston Official Bartender's Guide."
To make a rosita, combine all the ingredients into a mixing glass with ice, then stir until the ingredients are combined, about 30 seconds. Strain into a chilled glass and garnish with the lemon twist.
6. Paloma
Ingredients
- 2 oz. tequila
- 3 oz. grapefruit soda
- ½ oz. lime juice
- Garnish: salt for rim, grapefruit wedge
In the United States, the margarita is the best-known tequila cocktail, but in Mexico, the paloma reigns supreme. But there's really no wrong way to make a paloma. "Everyone has their own version of a paloma," Assis says. "It's an extremely regional cocktail. The way I make my paloma — with fresh grapefruit juice — wouldn't even be considered a paloma in some places."
Build this cocktail in a salt-rimmed glass by first adding the tequila and lime juice. Fill the glass with ice, then top with grapefruit soda and stir gently. Garnish with a grapefruit wedge. According to Assis, Squirt grapefruit soda is the most common brand used in Mexico, but Jarritos grapefruit soda works great too.
7. White dragon
Ingredients
- 2 oz. tequila
- ¾ oz. Cointreau
- ¾ oz. lemon juice
- 1 egg white
- Garnish: orange twist
This cocktail may look like a mix between a whiskey sour and a margarita, but it's actually a modern twist on the classic gin cocktail the white lady. This simple, yet inspired spirit swap can be credited to the renowned bartender and author Jim Meehan.
To make a white dragon, combine all ingredients into a cocktail shaker without ice and shake thoroughly until combined and the egg white is fully emulsified. Then add ice and shake again to chill. Strain into a chilled glass and garnish with an orange twist.
Quick tip: As the egg white emulsifies, it will expand, creating pressure inside the cocktail shaker. Be careful to hold the shaker tightly closed and take care when opening it, or the drink may spray out and make a mess.
8. Bottle rocket
Ingredients
- 2 oz. tequila
- ¾ oz. lemon juice
- ¾ oz. honey syrup
- Sparkling water
- Garnish: jalapeño slices
The bottle rocket is a modern classic from Sasha Petraske's bar Milk and Honey. "It's such a great cocktail," Assis says. "The honey and lemon juice is a classic mix that works so well with tequila. The slices of fresh jalapeño create a good vegetal chili taste without being too overwhelmingly spicy."
To make a bottle rocket, combine the tequila, lemon juice, and honey syrup in a shaker and shake with ice. Strain into a tall glass over ice and top with sparkling water. Garnish with two slices of fresh jalapeño dropped right into the drink. The honey syrup used in this recipe should be three parts honey to one part water.
9. La perla
Ingredients
- 1 ½ oz. tequila reposado
- 1 ½ oz. manzanilla sherry
- ¾ oz. pear liqueur
- Garnish: lemon twist
Created in 2005 by bartender Jacques Bezuidenhout, la perla is a simple three-ingredient cocktail packed with flavor. Any sherry can be used in this drink, but the original recipe calls for manzanilla sherry. Use your favorite pear liqueur to add the element of fruity sweetness that balances out this cocktail.
To make la perla combine all ingredients into a mixing glass with ice and stir until fully mixed and chilled. Strain into a chilled glass, then garnish with a lemon twist.
10. Sí güey
Ingredients
- 2 oz. reposado tequila
- ¼ oz. dry Curaçao
- ¼ oz. Islay Scotch whisky (float)
- 3 dashes orange bitters
The sí güey was invented by Sasha Petraske at Milk and Honey. "Its name comes from how the staff at Milk and Honey would talk to each other," Assis says. "It basically means 'yeah bro' in Spanish."
This spirit-forward cocktail is a modern variation of the classic old fashioned. "The orange with the smokiness from the Islay scotch just works so well with the reposado tequila. It's just a great drink," Assis says. "I love how easy it is to make, too."
To make the sí güey combine the tequila, Curaçao, and bitters into a rocks glass over a large piece of ice, then stir to chill and combine the ingredients. Once mixed, pour the smokey Islay Scotch over the top of the cocktail as a float. No garnish required.
11. Fresca platino
Ingredients
- 2 oz. tequila blanco
- ¾ oz. lime juice
- ¾ oz. mineral saline
- 3-4 thin cucumber slices
- 2 sprigs mint
- Garnish: Cucumber slice
The fresca platino is another drink from Milk and Honey. "This one came from Petraske trying to change the blueprint of cocktails," Assis says. "Instead of a simple syrup, this cocktail uses a mineral water saline solution. Salt is a really big part of drinks in Mexico and helps to elevate all of the fresh flavors in this drink."
To make a fresca platino combine the lime juice, cucumber, and leaves from the mint sprigs into a cocktail shaker and lightly muddle. Add the tequila and mineral saline solution and shake thoroughly with ice to chill and combine the ingredients. Strain into a rocks glass over a large piece of ice and garnish with a cucumber slice.
To make a batch of mineral saline, combine ½ cup of kosher salt with 4 ½ cups of mineral water. Gently warm the mixture and stir until the salt is fully dissolved into the mineral water.
Insider's takeaway
From its humble origins in Mexico to the rise of the margarita, tequila has been one of the most beloved spirits in the world for centuries. Palomas and the tequila sunrise may dominate the public consciousness, but there are many fascinating and delicious modern cocktails that showcase the tradition and culture that makes tequila great.