26 Oh-So-Refreshing Tequila Drinks to Sip on All Summer Long
In the immortal words of Rihanna: Pour it up, pour it up!
You know what they say: It’s tequila o’clock somewhere. (And by they, I of course mean me.) If you’re someone who drinks alcohol, enjoys cocktails, and frequents the bar scene, the mere mention of “tequila” could likely conjure up images of salt-rimmed margaritas, shot glasses, and lime wedges. But tbh, tequila is about SO much more than that, and its versatility just might surprise you.
Maybe you’ve been a longtime tequila drinker but don’t know much about the history. I gotchu, bb! Let’s start with the basics. Tequila refers to a liquor that’s made from blue agave, which primarily grows in the Mexican state of Jalisco. While some agave plants are beginning to be grown outside Mexico, tequila has long been an exclusively Mexican export and plays a central part in the country’s rich culture and traditions. And FWIW, mezcal refers to a liquor that’s made from any kind of agave—so tequila is essentially a type of mezcal, but mezcal isn’t necessarily a tequila. (Nevertheless, this list has a combo of tequila- and mezcal-based recipes to satisfy your various happy hour cravings.)
Some of the earliest versions of tequila—basically a fermented sap from agave plants that the Aztecs produced and consumed—can be traced all the way back to 200 A.D. Fast forward to the 1700s and 1800s when two Mexican families—the Cuervos and the Sauzas—began distilling and commercializing tequila for the masses. Today, their eponymous labels remain big-sellers and helped spawn a global multi-billion-dollar market that’s bursting with countless tequila options.
Tequila is often associated with warm weather refreshments, i.e. sipping your fave flavored margs poolside, but it can 100000% be enjoyed year-round. Ready to (literally) mix up your cocktail game? Keep on reading for the best 26 tequila drinks to shake up and sip on right now.
Tequila Grapefruit Soda
Directions: Layer 1 1/2 ounces Siembra Valles Blanco Tequila, 3/4 ounce Combier Pamplemousse Grapefruit Liqueur, 1/2 ounce fresh squeezed lime, and 4 ounces Topo Chico. Add ice, then serve with a lime or grapefruit twist.
Recipe by Kelly Phillips, owner of Destino and certified master mezcalier
Casa Lucila
Directions: In a shaking tin, combine the egg white from one egg, 3/4 ounce lime juice, 3/4 ounce grapefruit juice, 1/2 ounce elderflower liqueur, 1/4 ounce ginger syrup, and 1 1/2 ounces blanco tequila. Dry shake, add ice, shake again, strain into a coupe, and garnish with a light dusting of cayenne or pepper of choice.
Recipe by Sara Chaudhuri, lead bartender of Bresca
Glenwood
Directions: Add 1 1/2 ounces Cabo Wabo Blanco Tequila, 1/2 ounce lime juice, and lavender- and lemon-infused simple syrup to a cocktail shaker. Fill with ice and shake until well-chilled. Strain into a chilled coupe glass. Top with sparkling grapefruit soda and garnish with a lime wheel.
Recipe by Liz Carpenter, general manager of Blue Rock
The Moulin Rouge
Directions: In a shaker, combine 1 1/2 ounces tequila, 3/4 ounce fresh lemon juice, 3/4 ounce fresh beet juice, and 1/2 ounce agave syrup. Shake and pour over ice. Use dehydrated beets and salt for rim.
Recipe by Amanda Pedrick, bartender at Lutéce
The Andiamo
Directions: In a shaking tin, combine 1 1/2 ounces Olmeca Altos Plata Tequila, 1/2 ounce Chinola Passion Fruit Liqueur, 1/4 ounce Amaro Nonino, 1/2 ounce lime juice, and 1/2 oz vanilla syrup. Add a small measure of ice and whip. Strain into a Collins glass, then add crushed ice. Garnish with the lime wheel and viola flower. Serve with a straw.
Recipe by Morgan Taylor, lead bartender at Tagliata
Green Dragon
Directions: Rim glass with black chili salt. In a shaker, combine 1 1/2 ounces Rayu Mezcal, 1/2 ounce Revialist Dragon Dance, 1/4 ounce Green Chartreuse, two dashes of Pink Salt Saline, 3/4 ounce lime juice, 1 1/2 ounces cold pressed cucumber juice, and 1/2 ounce spice syrup. Shake for 20 seconds. Double strain, serve over ice, and garnish with a lily pad and flower on top.
Recipe by Judy Elahi, corporate bar director of 101 Hospitality
Amarga Caliente
Directions: In a shaker, combine 1 1/2 ounches altos blanco tequila, 1/2 ounce kina l'aero d'or, 1 ounce shisto shrub, 3/4 ounce ramen syrup, and 1/2 ounce fresh lime juice. Shake, then strain over regular ice. Garnish with dehydrated lime.
Recipe by Hank Bowers, beverage director of Versus
The Jalisco Heartbreaker (non-alcoholic)
Directions: Combine one sprig of fresh rosemary, 3/4 ounce fresh lime, 3/4 ounce hibiscus-ginger syrup, and 1 1/2 ounces Spiritless Jalisco 55 non-alcoholic tequila alternative. Add ice and shake until ingredients are incorporated and proper dilution is met, about 15 shakes. Strain through a fine mesh strainer into a Collins glass. Top with fresh ice and 2 ounces club soda to finish. Add a lemon twist to garnish for a pop of brightness.
Recipe by Allison Desy, bartender at Lutéce
Peony Paloma
Directions: Mix together 2 ounces of Dulce Vida Grapefruit Infused Tequila, 1 ounce lime juice, 1 ounce rosemary infused simple syrup, and ½ ounce grapefruit juice. Combine ingredients in a shaker with ice. Shake and strain into a glass with ice. Garnish with a rosemary sprig.
Recipe by Wyn Vida, beverage director of Toshokan and The Cathedral
Solar Flare
Directions: Add 1 1/2 ounces Astral Reposado, 3/4 ounce lime juice, 3/4 ounce homemade grenadine, and two dashes of hot sauce into an ice-filled shaker. Shake for six to eight seconds. Add sparkling wine to taste. Strain into a chilled rocks glass and garnish with mint.
Recipe from Astral Tequila
Frozen Paloma
Directions: In a blender, combine 1 cup 21Seeds Grapefruit Hibiscus tequila, 1 cup pink grapefruit juice (no pulp), 3 ounces simple syrup, 2 ounce fresh lime juice, and 6 cups ice. Blend until smooth. Garnish with a grapefruit slice.
Recipe from 21Seeds
La Energia de la Noche
Directions: In a shaker, combine 1 1/2 ounces Volcan X.A Tequila, 1 ounce Kahlua, and 1 ounce cold espresso. Shake all ingredients together with ice, then strain into a coup. Garnish with three coffee beans.
Recipe from Volcan
Durango Sunrise
Directions: In a shaker, combine 1 1/2 ounces Cutwater Mezcal, 1/2 ounce ancho chili liqueur, 1 1/2 ounces fresh orange juice, 3/4 ounce lemon juice, and 1/2 ounce simple syrup. Shake well and strain into an ice-filled rocks glass. Serve in a Collins glass with a Tajín rim and orange slice garnish.
Recipe from Cutwater Spirits
Blackberry Margarita
Directions: Muddle fresh blackberries mixed with a splash of fresh orange juice. Pour mixture into a glass with ice. Add 1 1/2 ounces tequila. Top with 1/2 bottle of Betty Buzz Sparkling Lemon Lime. Garnish with fresh blackberries and lime wheels.
Recipe from Betty Buzz
Sweet Heat
Directions: Combine 1 1/2 ounces Dulce Vida Pineapple Jalapeño Tequila and 4 ounces sparkling water. Pour over ice in a tall glass and squeeze fresh lime to taste. Stir and garnish with a fresh pineapple wedge.
Recipe from Dulce Vida
Xtra Caliente
Directions: Place 1 1/2 ounces Volcan X.A Tequila, 1 ounce lime juice, 1/2 ounce agave syrup, 5 to 6 leaves of cilantro, and one slice Fresno chili pepper into a shaker with ice. Shake for 20 seconds. Strain into rocks glass with fresh ice. Garnish with top of chili.
Recipe from Volcan
Ilegal El Poblano
Directions: Add 2 ounces Ilegal Mezcal Joven, two slices Poblano peppers, 1 ounce lime juice, and 1/2 ounce agave nectar into a shaker and shake. Strain into stemmed glass with chipotle salt rim. Garnish with a Poblano slice.
Recipe from Ilegal Mezcal
Spicy Margarita
Directions: Muddle 3 jalapeño slices in a cocktail shaker. Then, add ice and 2 ounces Flecha Azul Blanco Tequila, 3/4 ounce fresh lime juice, and 3/4 ounce triple sec. Shake vigorously. Strain into a rocks glass with ice. Finish with a Tajín rim.
Recipe from Flecha Azul
Sparkling Margarita
Directions: Start with a lowball glass and add ice, 1 1/2 ounces tequila, 1 ounce agave or simple syrup, 1/2 bottle Betty Buzz Sparkling Lemon Lime, and stir together. Garnish with a lime wheel.
Recipe from Betty Buzz
Docetini
Directions: Combine 1 ounce Dolin Blanc vermouth, 2 ounces Doce Mezcal, and 3 dashes King Floyd’s Green Chili Bitters in a mixing tin or glass. Add ice, stir to dilute to 4 ounces. Strain into chilled coupe glass. Garnish with a pinch of wormwood salt and orange peel.
Recipe from Doce Mezcal
Megan Thee Stallion Just Dropped Her Own Tequila!
Your V-Day Date Night Needs a Pink Cocktail
Cute Cocktails to Make Your Valentine's Day Date
Ginger Ale Cocktails Are My New Obsession
