From paloma co*cktails to mezcalitas, here's what to make and order.
Spirits may be seasonless, but there's no denying that there's just something summery about tequila. Maybe it's the effortless way that a classic margarita fits into a poolside scene, maybe it's how well tequila plays with fruity summer flavors, but whatever the reason, many of us reach for our tequila bottles more than ever during the year's sunniest season. Of course, there are plenty of ways to shake up some summer fun with tequila—be it a traditional paloma or a playful pina colada riff—and if you're seeking a little inspiration to step up your sipping game, look no further. We've rounded up some of the tastiest tequila co*cktails to make at home this summer.
Casa Ginger Mint Paloma
Ingredients
2 oz Casamigos Reposado
1.5 oz grapefruit juice
1 oz fresh lime juice
.5 oz simple syrup
8-10 mint leaves
Instructions
Muddle herbs. Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8–10 seconds. Fine strain into highball glass. Add fresh ice. Garnish with grapefruit wheel and mint sprig.
MORE: Our Favorite Tequilas to Mix With co*cktails
Oaxacan Old Fashioned
Ingredients
1.5 oz Corralejo Reposado Tequila
.5 oz VIDA Mezcal
1 bar spoon agave nectar
2 dashes Angostura Bitters
2 dashes Bittermens Xocaloctl Bitters
Instructions
Stir all ingredients with ice and strain over a large format ice cube in a rocks glass. Garnish with a long peel of an orange and its oils.
From The Bar Room in New York City
The Marble Queen
Ingredients
1.5 oz Milagro Tequila
1 oz Coco Lopez cream of coconut
.5 oz lime juice
Instructions
Combine all ingredients and shake over ice. Serve with a salted or spiced rim.
From Fishbowl at Dream Midtown in New York City
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Milagro Mexican Martini
Ingredients
2 oz Milagro Select Reposado
.75 oz vermouth bianco
1 dash orange bitters
Lemon twist
Instructions
Pour all ingredients into a mixing glass, add ice and stir until cold. Strain Into a chilled co*cktail coupe glass and garnish with a lemon twist.
By Jaime Salas
Margarita Negra
Ingredients
1 oz Mr Black Cold Brew Coffee Liqueur
1 oz Blanco Tequila
1 oz Lime Juice
.5 oz Agave Syrup
Instructions
Combine all ingredients, shake, strain into a rocks glass with a salted rim. Garnish with a dehydrated lime wheel.
Blue-cumber Lime Margarita
Ingredients
1.5 oz Blue Nectar Silver
3-4 slices of cucumber
.75 oz Cointreau
1.5 oz lime juice
1.5 oz lime simple syrup*
Instructions
Muddle cucumber with Blue Nectar Tequila. Add remaining ingredients and shake over ice. Strain into rocks glass. Garnish with cucumber slice.
*Lime Syrup: Combine 2 cups of water, 1.5 cups of sugar, and zest of 1 lime in a saucepan over medium heat until sugar dissolves. Remove from heat and cool until ready for use.
By Jeremy Seaver of Tio's Mexican Cafe in Ann Arbor, Michigan
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Manhattan Goes Hollywood
Ingredients
3 oz Casamigos Anejo Tequila
.75 tsp maple syrup
4 dashes Orange Bitters
Instructions
Add all ingredients to mixing glass, add large ice, and stir thoroughly. Taste for balance and single strain into a rocks glass. Garnish and serve.
From Geoffrey Zakarian's Point Royal at the Diplomat Beach Resort in Hollywood, Florida
Buy Now from $39.99, Casamigos Anejo.
The Mystic Marvel
Ingredients
1.5 oz Casamigos Tequila
1 oz prickly pear purée
.75 oz agave
.75 oz lime juice
Instructions
Combine all ingredients in a shaker over ice and shake. Strain over fresh ice and garnish with a salt rim and lime.
From Fishbowl at Dream Midtown in New York City
Rosemary Margarita
Ingredients
2 oz Herradura Blanco
1 oz Rosemary-infused simple syrup*
.75 oz fresh lemon juice
.5 oz store-bought pear puree
Splash club soda
Instructions
Add all ingredients (except club soda) to co*cktail shaker and shake to combine. Pour into Collins glass, served on the rocks. Top with splash of club soda. Garnish with fresh rosemary sprig.
*Rosemary Syrup: Bring to boil over medium heat 1 cup
granulated sugar, 1 cup water and 6 fresh rosemary sprigs. Simmer and stir until sugar is dissolved.
By Drew Sweeney of Bodega Negra in New York City
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Baccarat Rouge
Ingredients
2 oz Clase Azul Plata Tequila
1 oz Passionfruit juice
.25 oz Allspice Dram
.25 oz lime juice
.25 oz Cardamaro Amaro
Instructions
Add all ingredients to a shaker tin with ice and shake vigorously. Strain into a rocks glass with fresh ice. Garnish with a candied hibiscus flower.
From the Baccarat Hotel New York.
Blood Orange Margarita
Ingredients
1.5 oz Silver Tequila
.5 oz Cointreau
.5 blood orange juice
.75 oz simple syrup
1 oz lime juice
Instructions
Fill a mixing tin with ice. Add all ingredients and shake vigorously. Empty shaker contents into a rocks glass with a salted rim. Garnish with a blood orange slice.
By Scott Allen of Copper Lounge at the Intercontinental Los Angeles
El Agresor
Ingredients
1 oz El Tesoro tequila
.5 oz lemon juice
1 oz fresh apple juice
.5 oz simple syrup
Instructions
Combine all ingredients and serve in a Champagne glass with a lemon twist.
From the Dorsey at the Venetian in Las Vegas
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El Gavilan
Ingredients
2 oz Tres Agaves Reposado
.5 oz grapefruit juice
.75 oz lime juice
.75 oz simple syrup
1 dash Angostura Bitters
Top with grapefruit soda (such as Squirt or Jarritos)
Instructions
Add all ingredients except soda in the shaker; add ice, shake and strain over ice. Top off with Mexican soda and garnish with lime wheel.
By Alex Valencia of La Contenta in New York City
Something Wicked
Ingredients
.75 oz Sangrita Mix*
.75 oz lime juice
1.5 oz pineapple juice
2 oz Mezcal
Smoked Salt
1 Lime
Instructions
Line the rim of a glass with smoked salt by first coating with lime and rolling in salt. Pour all ingredients in a shaker with ice and shake before straining into a glass with ice. Garnish with a slice of lime.
*Sangrita: Blend half of a pineapple, 1 cucumber, 1 pint of blackberries, 5 ancho chilies, 1.5 cup lime juice, 1 cup orange juice, .5 cup pomegranate juice, and 1.5 cup sugar and strain.
Refrigerate and store for up to 2 weeks.
From Tapestry in New York City
The Bluebonnet
Ingredients
1.5 oz tequila blanco
1.5 oz fresh lime juice
.75 oz Cointreau
1.5 oz simple syrup
A few drops blue curacao
A few drops grenadine
Instructions
Combine all ingredients and shake with ice. Pour over ice into a rocks glass and garnish with lemon wedge and jalapeno slice.
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Tequila's New Fashion
Ingredients
2 oz Casamigos Añejo
.5 oz simple syrup
2 dashes angostura bitters
2 dashes banana bitters
Instructions
Add all ingredients in mixing glass with ice. Stir and strain into bucket glass over single ice block. Garnish with a bruleed plantain.
From Selanne Steak Tavern in Laguna Beach, California
Jalisco Express
Ingredients
2 oz Tres Agaves Blanco
.75 oz lime juice
.75 oz Tres Agaves Agave Syrup
1 slice of jalapeno (no seeds)
2 cucumber slices
6-8 small basil leaves
Instructions
Place basil, jalapeno, and cucumber slices in shaker; add agave syrup and muddle. Add in rest of the ingredients and ice. Shake, double strain and serve over ice in lowball glass; garnish with a Tajin rim.
By Alex Valencia of La Contenta in New York City
Buy Now $3.99, Tajín clásico seasoning.
Té Verde Margarita
Ingredients
1.25 oz Montelobos Mezcal
.75 oz Ancho Reyes Verde
.75 oz strong green tea
1 oz fresh lime juice
5 mint leaves
Simple syrup to taste
Instructions
Combine all ingredients in a shaker over ice. Shake and serve, garnished with a mint sprig and lime wheel.
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Ghost Margarita
Ingredients
2 oz Avion Silver Tequila
.5 oz Grand Marnier
.5 oz lime juice
.5 oz lemon juice
1.5 oz Ghost Chili Simple Syrup*
Instructions
Add all ingredients together with ice in a co*cktail shaker, shake and strain over fresh ice in a rocks glass that has a chili salt rim. Serve with a lime wheel and enjoy.
*Ghost Chili Simple Syrup: Take 1 cup of water and 1 cup of brown demerara with one dried ghost chili pepper, bring to a boil and let cool.
By Alex Guarnaschelli of Butter in New York City
Mourning Doves
Ingredients
1.5 oz El Jimador Reposado
.5 oz Amaro di Angostura
.5 oz maple syrup
.5 oz grapefruit juice
.75 oz lemon juice
.25 oz simple syrup
Instructions
Mix all ingredients and serve on the rocks. Garnish with a lemon wheel.
From Pinewood in Nashville
Lauren Hubbard
Writer
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and co*cktails.
