37 Tequila Cocktail Recipes for Your At-Home Happy Hours

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 (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. 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

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.

Courtesy of 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.

Courtesy of Lilliana Vasquez

Ingredients:

2 oz. Espelon Blanco Tequila

.5 oz. Jalapeno Syrup

.75 oz. Lime Juice

.5 oz. Pineapple Juice

.25 oz. Simple Syrup

Directions:

Shake with cubes and strain over fresh ice. Top with 1.5 oz club soda. Garnish with a pineapple slice and a leaf.

Courtesy of Andaz Maui at Wailea Resort

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 1/2 oz. Centinela Reposado Tequila

3/4 oz. Fresh Lime Juice

2 oz. Fresh Orange Juice

6 oz. Fresh Grapefruit Juice

4 oz. Grapefruit Soda

Agave Nectar, to taste

Orange and Cherries wedge, for garnish

Directions:

Mix all the ingredients and ice cubes in a tall glass. Garnish with orange wedge and a cherry.

Courtesy of Phillips Distilling

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:

1.5 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:

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:

2 oz. Casa Noble Reposado

½ oz. Alessio Chinato Vermouth

1 oz. Fresh Fruitations Grapefruit Mixer

½ oz. Fresh Lime Juice

½ oz. Wilks & Wilson Orgeat Syrup

2 oz. San Pellegrino Limonata

Directions:

Combine all ingredients except for soda and shake with ice. Add soda to mixture and strain over fresh ice. Garnish: Paper Straw, Fresh Grapefruit Peel, Rimmer of Aleppo Pepper and Lime (Junior Merino Brand).

Courtesy of Azure at The Palazzo

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. 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 Watermelon DRY Sparkling. Garnish with watermelon and a sage leaf.

Courtesy of DRY Sparkling

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