48 Tequila Cocktail Recipes for Your At-Home Happy Hours

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Unlike your college days, you won't have to hold your nose while throwing down these tequila cocktails. These delicious and easy-on-the-eyes recipes are made with refreshing ingredients and unique mixes (hi, beergarita) made to impress at gatherings or solo parties at home. Whether you're looking for a new favorite, an old classic, or a seasonal cocktail for spring or fall, you'll find your next favorite on this list. Servings: As many as it takes. (If you're looking to expand your cocktail repertoire, try our recipes for vodka cocktails, vermouth cocktails, champagne cocktails, and mocktails.)

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Cazadores Cristalita

Ingredients:

1.5 oz Cazadores Añejo Cristalino

3/4 oz Patrón Citrónge Orange

2 Lime Wedges

2 Lemon Wedges

1 Orange Wedge

Directions:

In a cocktail shaker, muddle citrus and combine all other ingredients with ice, shake and serve up in a coupe glass. Garnish with orange wedge and salt.

Courtesy of Cazadores Tequila

Courtesy
2 of 48
Watermelon Margarita

Ingredients:

2 oz (60ml) Tromba Reposado

2 oz (60ml) Fresh watermelon juice

1 oz (30ml) Fresh lime juice

1 oz (30ml) Agave nectar

4 Basil leaves

Directions:

Add all ingredients into a shaker with ice and shake. Strain into a rocks glass over fresh ice and garnish with a watermelon wedge or a crack of black pepper. Salt rim optional.

Courtesy of Tequila Tromba

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Spicy Cucumber Jalapeno Margarita

Ingredients:

2 oz. Casamigos Blanco Tequila
1 oz. fresh lime juice
.5 oz. simple syrup
2 cucumber slices
1 jalapeño slice

Directions:

Combine all ingredients into tin shaker. Muddle fruit/herbs, add ice, shake vigorously, then fine strain into rocks glass. Add fresh ice and garnish with cucumber and jalapeño slice.

Courtesy of Casamigos

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Tequila Sunrise Margarita

Ingredients:

Grenadine:

2 cups pomegranate juice (or cranberry)

1 1/4 cups granulated sugar

Cocktail:

4 oz Tequila blanco

3 oz orange juice

2 oz lime juice

2 oz orange liqueur

Directions:

For Grenadine:

In a medium pan heat the pomegranate juice (or cranberry juice) over medium high heat until reduced by half. Add the sugar and continue simmering until it is fully combined. Remove from heat and cool completely. Refrigerate for at least an hour.

For Cocktail:

Combine the tequila, lime juice, orange juice, and orange liqueur in a cocktail shaker filled with ice and shake until cold. Pour the mixture into glass. Using a spoon, drizzle the grenadine at the inside edge of the glass.

Courtesy of Creative Culinary

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Arandano Spritz

Ingredients:

1oz DANO’S Blanco Tequila

¼ cup fresh blueberries

¼ oz fresh lemon juice

1 tsp agave simple syrup

Prosecco

Directions:

Muddle blueberries, lemon juice and agave in shaker. Add tequila and ice. Shake and double strain into flute. Top with Prosecco. Garnish with fresh blueberries and lemon. Enjoy.

Courtesy of Dano's Tequila

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Champagne Margarita

Ingredients:

2.5 oz Taffer's Skinny Margarita Mix
5 oz Tequila
1 oz Prosecco or Champagne

Directions:

Add Taffer's mix and tequila to a cocktail shaker filled with ice. Shake vigorously, rim your glass with lime juice then dip and rim with salt. Place a large ice cube in your margarita glass, then strain your cocktail mixture over ice. Top with Prosecco or Champagne garnish with herbs or dried rose petals.

Courtesy of Taffer's Mixologist

Alex Kroke
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Tequila Bee’s Knees

Ingredients:

1 ½ parts Hornitos® Reposado Tequila

¾ part fresh lemon juice

½ part fresh cranberry juice

½ part honey

Maraschino cherry

Lemon twist

Directions:

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.

Courtesy of Hornitos Tequila

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Bulldog Strawberry Margs

Ingredients:

2.5 oz Taffer's Margarita Mix

1. 5oz Tequila

    1 Bottle of Beer (Corona)

      Directions:

      Add Taffer's mix and tequila into a cocktail shaker filled with ice, shake vigorously, strain into a large glass filled with ice, making sure the glass is only 3/4 full. open your beer. Tilt your glass and quickly put your beer upside down into the glass. Serve with a Straw and garnish with strawberry or lime!

      Courtesy of Taffer's Mixologist

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      Casa Repo Fresco

      Ingredients:

      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

      Directions:

      Combine all ingredients into tin shaker, except soda water. Muddle fruit/herbs, add ice, shake vigorously, and fine strain into Collins glass. Add fresh ice, top off with soda water, and garnish with mint sprig through cucumber slice and place on top of glass.

      Courtesy of Casamigos

      Alex Kroke
      10 of 48
      Mint Chocolate Black Barrel

      Ingredients:

      1 ½ parts Hornitos® Black Barrel® Tequila

      ¾ part chocolate liqueur

      2 dashes Angostura® bitters

      Mint leaves

      Strawberry

      Directions:

      Lightly muddle 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a martini glass and garnish with a strawberry.

      Courtesy of Hornitos Tequila

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      11 of 48
      Espresso Martini

      Ingredients

      1.5 oz Volcan de mi Tierra Cristalino

      1 oz Mr. Blac

      .5 Ancho Reyes

      .25 Vanilla bean syrup

      1 oz Cold brew

      Directions:

      Shake ingredients together. Pour into a coupe glass and garnish with a toasted marshmallow.

      Courtesy of Volcán De Mi Tierra

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      Pineapple Cinnamon Margarita

      Ingredients:

      2.5 oz Taffer's Margarita Mix
      5 oz Tequila
      1 oz Pineapple Juice
      ½ tsp Cinnamon

      Directions:

      Add all ingredients to a cocktail shaker with ice, shake vigorously, pour in glass filled with ice, garnish with a fresh pineapple slice.

      Courtesy of Taffer's Mixologist

      Luis Lanz
      13 of 48
      Piñarindo

      Ingredients:

      2 oz. Silver Tequila

      1 oz. Tamarind Puree

      1 oz. Pineapple Puree

      3/4 oz. Lime Juice

      3/4 oz. Agave

      3 Slices of Fresh Jalapeño

      Chile de Árbol

      Directions:

      Fill a cocktail shaker with ice. Add silver tequila, tamarind and pineapple puree, lime juice, and agave. Add sliced jalapeño to cocktail ingredients and shake. Pour strained cocktail into coupe glass rimmed with Chile de arbol.

      Courtesy of Cantina Rooftop in New York City

      Courtesy
      14 of 48
      Tiger Balm

      Ingredients:

      2 oz. Volcan de mi Tierra Blanco

      .75 oz. Lime Juice

      .75 oz. Grapefruit Szechuan Oleo Saccharum

      Soda

      Glass: Collins

      Garnish: Dehydrated lime wheel/Tajin

      Directions:

      Add ingredients to tin, shake/strain, top with soda, garnish with a lime wheel and a pinch of Tajin.

      Courtesy of Chinese Tuxedo

      Courtesy
      15 of 48
      Spicy Margarita

      Ingredients:

      2 parts Herradura Silver

      1 part fresh squeezed lime juice

      ½ - ¾ part agave

      1-2 fresh jalapeno slices (red or green)

      Directions:

      Muddle jalapeno slices in bottom of a cocktail shaker. Add the rest of the ingredients with ice. Shake hard, then strain over fresh ice. Garnish with jalapeno and lime wedge.

      Courtesy of Herradura

      Courtesy
      16 of 48
      Maria Verde

      Ingredients:

      2 Parts Milagro Reposado

      1½ Parts Jicama Juice

      1 Rib of Celery

      1 Part Tomatillo Juice

      ½ Part Fresh Lime Juice

      6 drops Chipotle Sauce (or to taste)

      A Pinch of Black Salt

      Directions:

      Build in high ball glass with ice. Garnish with celery, cherry tomatoes and lime wedge.

      Courtesy of Jaime Salas, National Milagro Ambassador

      Courtesy
      17 of 48
      Beergarita

      Ingredients:

      1 oz. Tequila

      1 oz. Tattersall Grapefruit Crema

      .5 oz. Lime Juice

      6 oz. Light beer (i.e. Kolsh)

      Directions:

      Combine all ingredients in a glass over ice. Garnish with a lime wedge. Salt rim optional.

      Courtesy of Tattersall Distilling in Minneapolis

      Courtesy
      18 of 48
      Blood Orange Paloma

      Ingredients:

      1.5 oz. Don Julio Reposado

      1.5 oz. Blood Orange Juice

      .5 oz. Lime Juice

      .5 oz. Agave

      Club Soda

      Salt & Paprika

      Directions:

      In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a paprika salt rimmed glass. Top with club soda and garnish with a blood orange wheel.

      Courtesy of Inigo Salazar, Beverage Director at Bodega Negra

      Courtesy
      19 of 48
      Sayulita Sunrise

      Ingredients:

      1.5 oz. 21 Seeds Valencia Orange Tequila

      2 oz. pineapple juice

      1 oz. pomegranate juice

      2 oz. club soda

      Directions:

      Place pomegranate juice at bottom of wine glass. Fill glass with ice. Slowly pour in club soda, followed by tequila, and finally pineapple juice. Garnish with wedge of fresh pineapple or round slice of orange.

      Courtesy of 21 Seeds

      Courtesy
      20 of 48
      Pine & Wine

      Ingredients:

      1 oz. Cooper & Thief Sauvignon Blanc aged in Tequila barrels

      1 ½ oz. Gin

      ½ oz. Blueberry Syrup

      ½ oz. Fresh Lime Juice

      1 oz. Fresh Pineapple Juice

      Directions:

      Combine all ingredients into a cocktail shaker and fill with ice. Shake to chill the cocktail, and double strain into a rocks glass over ice. Garnish with a pineapple wedge.

      Courtesy of Elliott Clark, @apartment_bartender for Cooper & Thief Cellarmasters

      Courtesy
      21 of 48
      Prickled Pink

      Ingredients:

      2 Parts Milagro Silver

      1 Part Fresh Lime Juice

      2 Parts Pink Agua de Tuna**

      3/4 Part Agave Nectar

      Directions:

      Pour all ingredients into a Boston shaker, shake and strain over fresh ice in a rocks glass. Garnish with lime wheel. **To make Agua de Tuna: Peel and roughly chop 5 prickly pear fruits (green and red), add to blender, and puree until smooth. Pour through a fine mesh strainer to remove the seeds and pulp, discard.

      Courtesy of Jaime Salas, National Milagro Ambassador

      Kelsey Fain
      22 of 48
      Wolves in the Garden

      Ingredients:

      1¼ part Montelobos Espadín

      ¾ part Ancho Reyes Verde

      ½ peeled Kiwi

      ¾ part fresh Lime Juice

      ½ part Simple Syrup

      2 dashes Celery Bitters

      Pinch of salt

      Directions:

      Muddle kiwi in a shaker, then combine all ingredients and shake well. Serve over fresh ice in a Rocks or divide for a share size portion in 2 Veladora glasses. Garnish with mint bouquet and kiwi wheels.

      Courtesy of Camille Austin, National Montelobos Ambassador

      Dom Savini
      23 of 48
      Montelobos Paloma

      Ingredients:

      ½ part Montelobos Mezcal

      ½ part Ancho Reyes Chile Liqueur

      3 parts grapefruit soda

      Squeeze of lime

      Directions:

      Using a lime wedge, wet the rim of the glass and salt half of the rim. Add in Montelobos, Ancho Reyes, and grapefruit soda. Squeeze wedge of lime and discard. Garnish with a thin grapefruit wheel.

      Courtesy of Camille Austin, National Montelobos Ambassador

      Courtesy
      24 of 48
      Cooper & Thief White Wine Paloma

      Ingredients:

      2 oz. Cooper & Thief Sauvignon Blanc aged in Tequila barrels

      1 oz. Blanco Tequila

      1 oz. Fresh Grapefruit Juice

      ½ oz. Fresh Lime Juice

      ¼ oz. agave nectar

      Soda Water

      Directions:

      In a cocktail shaker, combine all ingredients except for the soda water. Shake with ice to chill, and strain into a Collins Glass over ice. Top with soda water and garnish with a slice of grapefruit and sprig of mint.

      Courtesy of Elliott Clark, @apartment_bartender for Cooper & Thief Cellarmasters

      Courtesy
      25 of 48
      Mango Chile-rita

      Ingredients:

      1.5 ounces HI-CHEW Mango 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

      Directions:

      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.

      Courtesy of HI-CHEW mixologist partner Allison Kave, owner of Brooklyn bar and bakery Butter & Scotch

      Courtesy
      26 of 48
      Capri, Son

      Ingredients:

      0.75 lemon

      0.75 raspberry syrup

      0.25 pineau de Charentes

      1.0 fino sherry

      1 tsp St George raspberry brandy

      Directions:

      Shaken with 2 cubes and strained. Served in a wine glass and topped with sparkling wine Lime wheel garnish.

      Courtesy of Jim Kearns, Beverage Director for Lemon’s, NYC

      Courtesy
      27 of 48
      Orchard's Apple-rita

      Ingredients:

      4 oz. Angry Orchard Crisp Apple

      1 oz. Blanco Tequila

      0.5 oz. Mezcal

      0.5 oz. Pineapple Juice

      0.5 oz. Simple Syrup

      0.5 oz. Lime Juice

      Directions:

      Shake and strain into a pint glass with ice and a
      salt rim, top with Crisp Apple and garnish with a red apple slice and a pineapple wedge.

      Courtesy of Angry Orchard mixologist partner Jeremy Oertel

      Eric Striffler
      28 of 48
      Spiritous

      Ingredients:

      1.25 oz. Club soda


      1.5 oz. Lemon juice

      1.5 oz. Matcha honey

      2 oz. Vodka

      Glass: Collins


      Ice: 4 kd cubes


      Garnish: Matcha glass


      Straw: 2 hay (7.5 inch)


      Directions:

      Grab glass, add ice, base with club soda, combine remaining ingredients in shaking tin, whip shake, fine strain, garnish, add straw, and serve
.

      Courtesy of Adam Miller for Silver Lining Diner

      29 of 48
      Platinum Margarita

      Ingredients:

      2 oz. Platinum Patrón Tequila

      1 oz. Dolin

      2 dash Rose Water

      .25 oz. Agave Syrup

      .5 oz. Lime Juice

      Directions:

      Stir all ingredients with ice for 30 seconds then pour in a mixing glass. Optional: in a mixing glass add 1 bar spoon of edible platinum color and 1 pinch of xanthum gum. Stir for 10 seconds then pour in your coupe glass. Garnish with an edible orchid.

      Courtesy of Patrón

      30 of 48
      Garden Party

      Ingredients:

      1 1/4 oz. Tequila Don Julio Reposado

      1/2 oz. Orange Liqueur

      1/4 oz. Honey Syrup

      1/2 oz. Fresh Lemon Juice

      2 dashes Angostura Bitters

      Lime Wheel, for garnish

      Directions:

      Combine Tequila Don Julio Reposado, orange liqueur, honey syrup, fresh lemon juice, and Angostura bitters into a cocktail shaker with ice. Shake well. Strain contents into a double old fashioned glass with fresh ice. Garnish with lime wheel.

      Courtesy of Mixologist Erin Ashford

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