48 Tequila Cocktail Recipes for Your At-Home Happy Hours

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Courtesy of Mixologist Erin Ashford