20 Tequila Cocktail Recipes to Have in Your Party Arsenal

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 

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.

Created by mixologist Erin Ashford

Ingredients:

2 oz. Tequila

2 oz. Pomegranate Juice

1 oz. Lime Juice

1oz. Simple Syrup

Sparkling Ice Essence of Lemon Lime

Vanilla Flake Salt Rim, for garnish

Lime Wedge, for garnish

Directions: 

Rim glass with a lime and dip into salt, then fill glass with ice and set to the side. In an ice-filled cocktail shaker, combine tequila, pomegranate juice, lime juice, simple syrup, and shake. Strain into glasses and top with Lemon Lime Sparkling Ice, then stir lightly to combine. Garnish with a lime wedge.

Courtesy of Sparkling Ice

Ingredients:

2 oz. 1800^® Añejo

3 dashes of Chocolate Bitters

2 dashes of Angostura Bitters

Cane Sugar Cube

3 Raspberries

Directions:  

Add sugar cube, bitters, and raspberries to mixing glass. Muddle ingredients together. Add 1800^® Añejo and ice and stir for 10 seconds. Strain over ice in rocks glass. Garnish with orange peel and raspberries. Serve dirty. 

Courtesy of 1800 Añejo

Ingredients:

1 ½ parts Hornitos® Black Barrel® Tequila

¾ part Fresh Lemon Juice

½ part Simple Syrup

Kiwi

Dill

Black Sea Salt

Crushed Black Pepper

Directions: 

Lightly muddle ½ kiwi and 2 sprigs dill in a shaker. Combine remainder of ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass over fresh ice. Garnish with kiwi slices and a black sea salt and crushed black pepper rim.

Courtesy of Hornitos Black Barrel Tequila

Ingredients:

1 1/4 oz. Tequila Don Julio Añejo

1 tsp. Sweet Vermouth

1 tsp. Turbinado Sugar

1 dash Bittermen's Mole Bitters

2 dashes Orange Bitters

Orange Peel, for garnish

Directions: 

Combine Tequila Don Julio Añejo, sweet vermouth, turbinado sugar, Bittermen's mole bitters, and orange bitters into a cocktail shaker with ice. Shake well. Strain contents into a double old fashioned glass over fresh ice. Garnish with orange peel.

Created by mixologist Erin Ashford 

Ingredients:

1 1/2 oz. Tequila Don Julio Blanco

4 oz. Fresh Watermelon Juice

3/4 oz. Fresh Lime Juice

1 tsp. Jalapeño Simple Syrup* (or add to taste)

1 Thinly Sliced Jalapeño

Chili Lime Salt and Lime Wheel for Garnish

Directions:

Combine Tequila Don Julio Blanco, fresh watermelon juice, fresh lime juice, jalapeño simple syrup, and a jalapeño slice into a cocktail shaker with ice. Shake well. Strain contents into a rocks glass with fresh ice and chili lime salt rim. Garnish with lime wheel.

*Combine 1 cup sugar and 1 cup water in a saucepan over medium-high heat. Stir until sugar dissolves. Add jalapeño slices and reduce heat to low. Simmer for 10-12 minutes. Remove saucepan from heat. Cover and allow jalapeños to steep for 10 minutes. Strain contents and let cool.

Created by Lilliana Vasquez

Ingredients:

2 Dashes Scrappy's Chocolate Bitters

1 Small Rosemary Sprig

1 oz. Casamigos Repasado Tequila

1 oz. Lazzaroni Amaretto

1/2 oz. Fresh Lemon Juice

1/2 oz. Fresh Lime Juice

3/4 oz. Egg Whites

1/4 oz. Agave Syrup

Directions:

Add all ingredients into mixing tin, dry shake without ice.,Then add ice and shake vigorously. Then double strain with tea strainer, into martini coupe. Garnish with a rosemary sprig skewered lemon peel and/or edible flowers.

Courtesy of Bottiglia Cucina & Enoteca

Ingredients:

2 oz. Patrón Citrónge Mango

3 oz. Fresh Lemonade

3 oz. Unsweetened Iced Tea

6-8 Mint Leaves

Directions:

Tear mint leaves and add to a tall glass over ice. Pour remaining ingredients, stir, and serve. Garnish with lemon wheel and mint.

Courtesy of Patrón

Ingredients:

1.5 oz. Cabrito Blanco

.5 oz. Suze Liqueur

1 whole Cara Cara Orange Squeezed

4 Chunks Pineapple (Muddled)

Ginger/Sage (Muddled)

.75 oz. Lime Juice

.25 oz. Agave Nectar

Directions:

Hard shake, double strain into Leopold coupe. Garnish with black pepper and sage.

Courtesy of Tequila Cabrito

Ingredients:

2 parts Tres Agaves Blanco

3-4 pieces Watermelon

½ part Hibiscus Syrup (Boil hibiscus tea; once hot, add in equal parts white sugar to the tea and let dissolve)

¾ part Lime Juice

½ part Coconut Water

Directions:

Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

1 ¼ parts Tres Agaves Reposado

¾ part Lemon

½ part Cointreau

½ part Simple Syrup

Hefeweisen

Directions:

Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

1 ¾ parts CRUZ Reposado Tequila

¾ part Lime

¾ part Honey Water

2-3 pieces Green Pepper

Dash of Cayenne

Directions:

Shake and strain into a lowball glass rimmed with a cayenne, sea salt and white pepper rim.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

2 oz. Orange Juice

2 oz. Tequila

½ oz. Grenadine

2 oz. Tangerine Sparkling Water

Directions:

Fill a tall glass with ice cubes, then the orange juice, and tequila. Top with Tangerine Sparkling water and grenadine, then garnish with a maraschino cherry and orange slice and serve.

Courtesy of Sparkling Ice

Ingredients:

1 GoodPop Coconut Lime

1.5 oz. Tequila

2 oz. Soda

1-2 Lime Wedges

Directions:

Place GoodPop in glass and pour over tequila. Add soda to taste and garnish with lime wedges.

Courtesy of GoodPop

Ingredients:

2 oz. Silver Tequila (100% blue agave)

1 oz. Pineapple Juice

4 slices Cucumber

1 ½ slices Cucumber, for decoration

7 leaves Fresh Cilantro

½ oz. Freshly Squeezed Lime

½ oz. Agave Honey or Simple Syrup

Ice

1 tsp. Powder Pepper ("Tajin", seasoning chili pepper, lime & salt powder) (optional)

Directions:

Put the 4 slices of cucumber, the leaves of cilantro, and the tequila in a shaker, mashed with a pestle and strain it. Add the rest of ingredients in the shaker (except the "Tajin" powder), fill the shaker with ice, and shake it for 10 seconds; serve it in a margarita or whiskey glass rimmed with "Tajin". If you prefer to have your Cabo Green Margarita frozen, add all the ingredients (except the "Tajin" powder) into a blender.

Courtesy of Esperanza, an Auberge Resort

Ingredients:

2-3 oz. Malali Watermelon DRY Sparkling

1 1/2 oz. Tequila

1/2 oz. Simple Syrup

1/4 oz. Fresh Lime Juice

3 Leaves of Sage

2 Lime Wheels

Directions:

Add 2 sage leaves to a cocktail shaker and bruise with a muddler. Add tequila, simple syrup, lime juice, and ice, then shake together. Strain into a collins glass with ice, then top with Malali Watermelon DRY Sparkling. Garnish with watermelon and a sage leaf.

Courtesy of DRY Sparkling

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