This cocktail by Bobby Daglio, the beverage director at Emily West Village in New York, is a perfect daytime cocktail that goes savory but not treading the weary Bloody Mary route. Here, tequila, lime and cilantro are given tart, green roundness from a house-made fire-roasted tomatillo and jalapeno salsa, shaken and strained in the drink.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: January 2018.”
This signature cocktail at The Box Social in Portland, Ore., is vividly rosy with a purée blend of passion fruit, blood orange and pomegranate.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: December 2017.”
Is it still a Manhattan when it’s made with tequila? Who cares when a drink is this satisfying?
This SoCal-style fall refresher by Steven Tuttle, the bar manager at San Diego’s Kettner Exchange, includes butterfly-pea-flower-infused blanco tequila, which means the drink turns a rich shade of blue to purple. It hints at autumn with the allspice-rum notes of Hamilton pimento dram, brightened by lime and Fuji apple syrup—all without losing the vibrancy of the tequila.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: November 2017.”
What’s even better than a tequila and soda? A tequila and soda with a hit of blood orange juice to brighten the color and flavor in the best possible way.
Smash some blackberries to get a drink that’s as easy as it is refreshing. It’s punch but with tequila!
Sweet and citrusy, this innovative take on the classic Corpse Reviver could most certainly wake the dead.
Okay, okay: It’s not technically a Martini if it’s made with tequila. But this kicky version of the classic is well worth going against the grain for.
This drink by Kim Stodel of Providence in Los Angeles is a hybrid of a Margarita and a Paloma, made with tequila, dry curaçao, guava, lime juice and grapefruit juice. Stodel makes her own house-made guava syrup—a process that results in a lot of guava pulp. Throw it away? Nope. Instead, Stodel repurposes it to make the fruit leather garnish that adds the finishing touch to the cocktail.
This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.”
Enjoy the heat with this refreshing pineapple Margarita that boasts a touch of spicy jalapeño. Because what goes better with pineapple and tequila than a hit of chile heat?
The beautifully simple Old Fashioned gets a Mexican makeover with the addition of reposado tequila and a hit of allspice dram.
Your refreshing limeade needs a blast of good tequila.
The classic grapefruit Paloma gets a hint of herby goodness.
Thoroughly testing the depth of Star Wars nerdiness, Billy Nichols, the bar manager at Faun in Brooklyn, named this galactically green-hued concoction after the species of rebel spies who provided the Rebellion with the plans to blow up the Death Star in Return of the Jedi. “I’m a Star Wars nerd,” says Nichols. “I thought this green, cloudy tequila cocktail looked the part.”
This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.
Louis Hirsch, the GM of Morels Steakhouse & Bistro at The Palazzo in Las Vegas, created this nod to reluctant rebel pilot and all-around intergalactic heartthrob Han Solo because only a person of his confidence could find a positive use for that pink-headed stepchild of the wine world, white zinfandel.
This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.
A Margarita is always good. With watermelon in it too?
What’s better than a Frozen Margarita? A pink Frozen Margarita!
Purists, keep walking! When the mercury climbs and the dog days of summer start barking at your heels, the only proper cocktail is the one that keeps you cool and happy. This super simple Frozen Margarita recipe will have you bonding with your blender all season long.This recipe originally appeared as part of Sensational Frozen Cocktails: The 11 You Should Be Drinking in American Bars Now.
If you love popsicles and love cocktails, there’s nothing better than these easy-to-make treats. Have these on hand at your next summer gathering!
This Paloma at Nashville’s Pinewood Social winks at the Whiskey Sour, adding lemon alongside grapefruit as the citrusy element, as well as mix of maple and simple syrups to sweeten. It’s missing the fizziness that usually lightens a Paloma, making it a bit more substantial than the original. At Pinewood Social, a spicy chipotle tincture is spritzed over the top of the drink.
This tasty Paloma version at Freek’s Mill in New York City keeps the tequila and lime juice but turns the rest of the drink on its head. Instead of grapefruit soda, pamplemousse liqueur, a splash of Contratto bitter (an apéritif similar to Campari), plus cava provide the right flavor and effervescence. And rather than a pinch of salt, as is customary in a Mexican Paloma, this drink takes a few drops of saline to add that mouthwatering hint.
At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white.
Don’t settle for a sickly sweet blender bomb this Cinco de Mayo.
Created in the 1970s, the Tequila Sunrise adds tequila to the citrusy and sweet ingredients popular in many cocktails during the party decade. Make this classic cocktail for a small sunrise whenever you want it.
The Long Island Iced Tea is what happens when four different spirits collide to create one powerful drink. With a mysterious origin story, this potent drink will bring on the good times (and hangovers) for years to come.
Newly opened in December 2016 from Top Chef alum Ryan Scott, the cocktail menu at San Francisco’s Finn Town boasts plenty of fresh juices—cucumber, ginger, etc. But fennel’s not one you see on the drink menu very often. This drink by bartender Anthony Parks lends freshness and subtle anise to a tequila-forward sipper.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“I have been a Cowboys fan since I was about six years old,” says bartender Peter Novotny of Dallas’ Armoury D.E. “I go to games when I can, but getting a good seat at the Death Star [the nickname for the Cowboys stadium] costs a pretty penny. I usually end up tailgating and sitting in the cheap seats or party-pass seats.”This bright blue riff on a Margarita is a nod to the Cowboys team colors. Novotny even stencils a Cowboys star onto the top of the drink.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team. Hastings Cameron, a bartender at several Madison, Wisc., bars, including Imaginary Bar, describes this cocktail tribute to the Green Bay Packers as a “perverse Shamrock shake,” in which the mint and fennel of Strega are fortified by similar notes in gin from Death’s Door Spirits, a Wisconsin distillery. “I grew up in Chicago rooting for the Packers as a little contrarian,” says Cameron. “As an adult, I still love blue and orange (mostly orange) but couldn’t possibly care less about the Bears, or the Cubs for that matter,” he says. While this drink was purely aesthetically inspired by the Packers’ team colors—“Lil Wayne didn’t need anything more than the team’s colors to inspire this,” says Cameron—it involves a pretty complex matcha foam, evidence of Cameron’s tendency toward molecular gastronomy-like bartending.The booziness of the cocktail is inspired by the ice-cold winters in Wisconsin. “Drink builds tend to swell in volume the farther north we get from Madison. The 2.5 ounces of 80-plus-proof booze is a nod to that cultural imperative,” he says.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“The perennial losing ways of the New York Jets have inspired me to create a cocktail around the last time they were actually winners,” says bartender Cody Goldstein of Mathews in Jersey City, N.J. “The Broadway Joe era was both flamboyant and fabulous. I combined joe (coffee) flavors with herbaceous mint and alpine herbs to wake the team up along with coconut cream rum because they are always on vacation come playoff time.”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team. “A classic Margarita, much like the 16–0 1972 Miami Dolphins, can be quite simply perfect,” says Seth Weinberg, the lead bartender at StripSteak by Michael Mina at Fontainebleau Miami Beach, who created this drink as an homage to the undefeated Miami Dolphins team. “The team still gets together every season for a Champagne toast to their still-standing record.” This drink is a variation on a Margarita, with a Miami twist. “Fresh Florida juices and spicy agave nectar are the perfect complement to the bold flavors of aged tequila,” he says. “Much like the Dolphins newly augmented stadium, this cocktail is cool, modern and refreshing, the perfect drink to sip while cheering the Miami Dolphins onto victory.”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“Denver is known for these amazing orange-hued sunsets, so I wanted to incorporate that into this cocktail, says Bryan Dayton, the beverage director and co-owner of Denver’s Acorn and Brider and Boulder’s Oak at Fourteenth. “Obviously, the orange and blue is also a nod to the Broncos jersey. In terms of the ingredients, I wanted to stick to local Colorado, so I used Suerte tequila, which is based here in Boulder. We also love spicy food here, so I added the Ancho Reyes for some heat.”
Though one thinks of limeade and lemonade as summer drinks, bartender Carmen Polcyn at Chicago’s Bar Toma gives this tipple that’s good with or without booze a wintery hint of rosemary and warming, smoky punch. You can spike the drink with tequila or mezcal, the latter adding even more smoky fun to the drink.
It’s hard to deny that spaghetti squash seems like a head-scratcher of a cocktail ingredient, much like tequila feels a little more sand and surf than sweaters and scarves. But in the Comrade, the woodsy depth of spaghetti squash and innate vegetative notes of tequila sally forth in entirely novel ways, shining a light on their versatility.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“When you think about spirits in the desert of Arizona, tequila is the first that comes to mind,” says bartender Micah Olson of Phoenix’s Okra Cookhouse & Cocktails. “The watermelon and lime are there to quench one’s thirst in our hot and arid climate. I added some Campari to the mix as well, which is a bitter Italian liqueur. As a franchise, the Cardinals have had the longest active drought without a championship, which is something to be a little bitter about. Campari, watermelon and Peychaud’s bitters are also all red to reinforce the team’s colors. Rise up Red Sea is a reference to the Cardinal fans, aka the Red Sea.”
While the Margarita is one of the most popular cocktails in North America, its origins are shrouded in mystery. There are almost as many stories about who invented the margarita as there are margarita recipes. Some like them blended, others with a sweetener, but many argue the best margarita recipe is this classic one. Memorize it and you’ll never fail to impress.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team. “Introduced in 1930, Honolulu blue and silver have been the distinctive look of the Detroit Lions for almost the entire life of the franchise,” says Selden Standard bartender Rob Wilson. “Inspired by those colors, the cocktail features blueberries and [blue agave] silver tequila. The idea is to have the vinegar create a really pungent garnish, kind of like a pickled onion on a Martini. Fresh berries will lack that zing, so I’d definitely suggest pickling them or even just soaking them overnight in Champagne vinegar to at least get some of that flavor.”(As for the name, in 1958, the Lions traded quarterback Bobby Layne to the Pittsburgh Steelers. Layne, in response, supposedly said the Lions would not win for 50 years—though this statement has been disputed as a hoax and was never published at the time. But for the next 50 years, the Lions had the worst winning percentage of any NFL team.)
You don’t have to be a Steelers fan to love it.
Tequila meets CBD oil in this minty Margarita variation. Learn how to make it today at Liquor.com.
Sample the drink that made Julio Bermejo a legend.
This mashup of a Michelada and Margarita is a big ¡a huevo! (or “hell, yeah”).