Cocktail & Other Recipes Occasion Summer

10 Classic Cocktails Ready for a Refreshing Summer Makeover

Sponsored by
What's this?
Premium tequila is the star of these summer cocktails.

The Margarita might be the most famous classic cocktail featuring tequila. But it’s far from the only iconic recipe that tastes better with Azuñia tequila. Discover the versatility of premium craft tequila by using Azuñia to revamp your favorite style of cocktail.

Prefer the classics like the Martini or Highball? Try one of these tequila twists on an Old Fashioned, Sidecar or Flip (just to name a few), and discover your new favorite summer cocktail. It all starts with the best tequila.

  • La Espada de Cristal

    A delicious riff on the Margarita: The Margarita, like all sour cocktails, is made up of a base spirit, citrus and sweetener. But instead of lemon juice and Cointreau, this recipe pairs tequila with a couple of innovative DIY ingredients: orange-serrano syrup and acid juice. It’s a little extra effort, but this subtly spicy cocktail is well worth a couple of additional steps.

    What you need: 2 1/2 oz Azuñia blanco organic tequila, 1 1/2 oz acid juice*, 3/4 oz orange-serrano syrup**, 3/4 oz mezcal, 2 dashes of hellfire bitters

    How to make it: In a mixing glass, combine all ingredients over ice. Stir until well-chilled. Strain into a coupe glass. Garnish with a dehydrated lime wheel.

    *Acid juice: Mix 45 g citric acid, 30 g malic acid, 1/2 g tartaric acid and 5 1/2 grams salt with 1 L water.

    **Orange-serrano syrup: Combine 1 kg sugar and 1 L water in a saucepan. Simmer until clear. Add 50 g dehydrated orange peels and 60 g dehydrated serrano peppers. Stir frequently over a low simmer for 20 minutes. Let rest for another 20 minutes. Strain out the oranges and serrano.

    Who made it: Austin Buscher of Viva Madrid in Claremont, Calif.

  • Vago de Playa

    The Moscow Mule moves to Mexico: This recipe is also a part of the sour family of cocktails, but it’s inspired more by the Moscow Mule than the Margarita. Replacing vodka with premium organic tequila isn’t the only good choice here. The recipe gives the classic mule a Tiki twist by adding passion fruit liqueur and agave syrup.

    What you need: 2 oz Azuñia blanco organic tequila, 1 oz Passoá passion fruit liqueur, 3/4 oz fresh lime juice, 1/2 oz Azuñia organic agave syrup, 1 oz ginger beer, 2 dashes of serrano bitters

    How to make it:

    Shake all ingredients except ginger beer and bitters in an ice-filled shaker. Strain into glass over fresh crushed ice. Add serrano bitters over the cocktail. Top with ginger beer. Garnish with a dehydrated dragon fruit, orange and blueberries.

    Who made it: Miguel Mora of Hotel Adeline in Scottsdale, Ariz.

  • No. 1

    A new style of Sidecar: The Sidecar, another classic sour, is just as deserving of a creative and tequila-based makeover. You’ll find it’s even more refreshing when you use premium tequila and pamplemousse—aka grapefruit—liqueur rather than the typical combination of cognac and Cointreau. And those are hardly the only inspired additions to this unbeatable summer cocktail.

    What you need: 1 1/2 oz Azuñia blanco organic tequila, 1/2 oz mezcal, 1/4 oz Green Chartreuse, 1/4 oz pamplemousse liqueur, 1/2 oz serrano simple syrup*, 1/2 oz fresh lime juice, 1/2 oz fresh lemon juice

    How to make it: Add all ingredients into a shaker with ice. Shake for 10-12 seconds. Strain over fresh ice into a rocks glass. Garnish with an orange peel.

    *Serrano simple syrup: In a medium saucepan over medium heat, combine 1 cup sugar and 1 cup water and heat until the sugar dissolves. Add a serrano pepper, cut lengthwise, seeds removed, and let sit for 1 hour or overnight. Strain the simple syrup through a fine-mesh sieve and store in the refrigerator until using.

    Who Made It: Jason Asher of the Pobrecito in Phoenix

  • Rosebud #2

    Another smart take on the Sidecar: Why limit yourself to just one refreshing new take on the Sidecar? This recipe features a house-made rose syrup to give the classic cocktail an irresistible floral element.

    What you need: 2 oz Azuñia blanco organic tequila, 3/4 oz fresh lime juice, 1/2 oz rose syrup*, 1/4 oz crème de cassis, 1 dash of Peychaud bitters

    How to make it: Rim a double Old Fashioned glass with black lava salt and set aside. Add all ingredients into a shaker with ice and shake until well-chilled. Strain into the prepared glass over a large ice cube. Garnish with a dried rose petal.

    *Rose syrup: Combine 1 cup sugar and 1 cup water in a medium saucepan over medium heat and stir until sugar dissolves. Add 3 medium-size dried rose petals and simmer for 4 minutes. Let cool. Strain out roses. Combine syrup with 1/3 cup of rosé wine. Store in refrigerator for up to 1 week.

    Who made it: Zulma Cobian of Kings Row Gastropub in Pasadena, Calif.

    Continue to 5 of 10 below.
  • Femme Fatale

    A fresh new Daisy: The Daisy cocktail is plenty refreshing, but you can still improve on its typical mix of base spirit, simple syrup and lime juice. To summarize the classic drink, pair premium tequila with strawberry liqueur and watermelon simple syrup.

    What you need: 1 oz Azuñia blanco organic tequila, 1/2 oz Cointreau, 1/4 oz Merlet crème de fraise des bois (strawberry) liqueur, 3/4 oz watermelon simple syrup, 3/4 oz fresh lime juice, 2 dashes of Peychaud’s bitters, 3 dashes of 25% saline solution

    How to make it: Add all ingredients into a shaker with ice. Shake for 10-12 seconds. Double-strain into a chilled coupe. Garnish with a lime wheel.

    Who made it: Royce Davidson of The Parlor in Phoenix

  • Spinosa

    A Martini made for summer: It’s essential to use only the highest-quality base in a spirit-forward drink. That’s why you should only use Azuñia añejo tequila in this complex version of the Martini. It’s the perfect way to appreciate the premium aged tequila’s baked spice and barrel notes.

    What you need: 1 1/2 oz Azuñia añejo tequila, 1/2 oz Caña Brava rum, 3/4 oz Cocchi Barolo chinato liqueur, 1/4 oz Plymouth sloe gin, 1/8 oz sherry vinegar

    How to make it: Add all ingredients into a mixing glass with ice. Stir until well-chilled. Strain into a chilled coupe.

    Who made it: Blaise Faber of Tratto in Phoenix

  • Cocoa Veronica

    Not your average Negroni: This recipe has the enticing bitterness you expect from the classic Negroni. But the cocoa-butter-infused tequila and vanilla syrup lend the cocktail a smooth and subtle sweetness that you’ll want to keep sipping all summer long.

    What you need: 1 oz cocoa-butter-infused Azuñia reposado organic tequila*, 1 oz Suze bitter liqueur, 1 oz fino sherry, 1 barspoon of vanilla syrup

    How to make it: Add all ingredients into a mixing glass with ice. Stir until well-chilled. Strain into a rocks glass over a large ice cube. Express the oils from an orange peel into the glass. Garnish with the peel.

    *Cocoa-butter-infused tequila: Mix 30 g cocoa butter with 300 g tequila. Sous vide at 130 degrees Fahrenheit for 90 minutes. Strain.

    Who made it: Kailee Asher of Phoenix

  • Marmalade Old Fashioned

    A new and improved Old Fashioned: It would be a mistake to stray too far from the classic Old Fashioned recipe. Let premium aged tequila stand out by mixing it with orange marmalade, which provides a refreshing hint of tart sweetness.

    What you need: 2 1/2 oz Azuñia añejo tequila, 1 heaping barspoon of marmalade, 2 dashes of Angostura bitters

    How to make it: Add all ingredients into a mixing glass with ice. Stir until well-chilled. Strain into a rocks glass over a large ice cube. Express the oils from an orange peel into the glass. Garnish with the peel.

    Who made it: Darlene Bouchard of El Jefe in Denver

    Continue to 9 of 10 below.
  • Verano en Valencia

    The highball reaches new heights: The minimum requirement for a highball is a spirit mixed with tonic water or club soda. This delicious cocktail goes above and beyond by bringing in refreshing ingredients like apricot liqueur, port wine and lemon juice.

    What you need: 1 1/2 oz Azuñia reposado organic tequila, 1/2 oz Taylor Fladgate dry white port, 1/2 oz Giffard apricot liqueur, 1/2 oz lemon juice, 2 oz Fever-Tree Mediterranean tonic

    How to make it: Combine all ingredients in a wine glass over fresh ice. Top with tonic water. Garnish with fresh thyme sprigs and a dehydrated lemon wheel.

  • Coco Curry Colada

    Spice up your Piña Colada: Usually you need to go to a Southeast Asian restaurant to enjoy the mouthwatering mix of curry and coconut flavors. Make this recipe at home, and you’ll discover this savory flavor works just as well in summer cocktails.

    What you need: 1 1/2 oz Madras-curry-infused Azuñia reposado organic tequila*, 1/2 oz Stolen overproof rum, 1 oz coconut milk (full fat), 1 oz Coco Reàl cream of coconut, 3 1/2 oz fresh pineapple juice, 1/2 oz fresh lime juice

    How to make it: Add all ingredients into a shaker with ice and shake. Strain into a chilled Old Fashioned glass. Garnish with mint and a dehydrated lime wheel.

    *Madras-curry-infused Azuñia reposado organic tequila: Weigh 30 g Madras curry and 300 g tequila on a scale and combine in a sealable plastic bag. Sous-vide at 130 degrees for 90 minutes. Strain and store for up to 2 weeks.