Another day, another boozy holiday. This time around, we come once again to everyone’s favorite agave-based holiday, National Tequila Day. Not to be confused with National Margarita Day or any other such day, National Tequila Day allows us to expand our palates when it comes to what can go with tequila. Turns out, tequila makes pretty much everything better.
Below, you can find some of the best tequila cocktail recipes you can whip up to celebrate the day. Busy because it’s a weekday? We won’t tell if you wait until the weekend to try these beauties out.
(Created at Salt Wood Kitchen & Oysterette’s, Marina, California)
- 1.5 oz Volcan De Mi Tierra Blanco
- 1 oz Bonny Doone Rosé
- .5 oz house-made strawberry shrub
- .5 oz simple syrup
- .5 oz lemon juice
Method: Shake all ingredients (except rosé) with ice and strain into a cocktail glass. Top with rosé.
- 2 oz Casa Noble Crystal Tequila
- .75 oz orange-chamomile simple syrup*
- .5 oz lemon juice
- .25 oz spiced rum
- 2 dashes bitters
- Orange zest
- Tarragon sprig
Method: Combine all ingredients, except orange zest and tarragon, into mixing glass and stir. Strain into glass over ice. Squeeze orange zest; rub around rim and drop into glass. Garnish with tarragon.
*Orange-Chamomile Simple Syrup
- 1 cup water
- 1 cup sugar
- 3 chamomile tea bags
- 1 orange tea bag
Method: Combine sugar and water in saucepan over medium heat, stirring occasionally until sugar dissolves and water begins to boil. Remove from heat; add tea bags. Let steep for 1 hour, then cool.
Veil of Mayahuel
(Created by Justin Fox, Sable Kitchen & Bar, Chicago)
- 1.5 oz El Jimador Tequila
- .5 oz Lustau Amontillado Sherry
- .75 oz passion fruit puree
- .5 oz lime juice
- .5 oz simple syrup
- 1 dash Scrappy’s Firewater Bitters
Method: Shake with ice, strain, and serve in a coupe.
Casa Chilled Coffee
- 2 oz Casamigos Reposado Tequila
- 2 oz. Bailey’s
- 1 espresso shot
- .5 oz agave nectar
- 2 dashes orange bitters
Method: Combine all ingredients into a tin shaker and add ice. Shake vigorously for 8-10 seconds, then fine strain into coupe glass. Garnish with a large orange peel laid across the back of the glass with pulp side facing upwards. Lay 1 star anise on far left and 3 coffee beans to the right.
(Created by Leo Robitschek, The NoMad Hotel, New York City)
- 1.5 oz Riazul Plata Tequila
- .5 oz Nonino Amaro
- .5 oz Dolin Blanc
- .5 oz Combier
- 3 dashes of Angostura bitters
Method: Stir with ice and strain into a rocks glass.
Partida Raspberry Collins
- 1.75 oz Partida Blanco Tequila
- .75 oz fresh lemon juice
- .75 oz Partida Organic Agave Nectar, cut 50/50 with water
- 8 to 10 raspberries
Method: Shake all ingredients with ice and strain over fresh ice into a highball glass. Top with sparkling water or club soda. Garnish with a lemon twist and three raspberries on a pick.
- 1.5 oz Playa Silver Tequila
- .75 oz lime juice
- 2/3 oz grenadine
- Muddled jalapeños
- Muddled mint
Method: Shake all ingredients and serve in double rocks glass with cubed ice and lime garnish.
(Created by Jonathan Van Orne, Odd Duck, Austin)
- 1.5 oz Lunazul Blanco
- .25 oz Chareau aloe liquor
- .25 oz St-Germain elderflower liquor
- .75 oz lemon juice
- .5 oz basil simple syrup (steep basil in equal parts water and organic sugar)
- .5 oz cucumber juice
- .5 oz honeydew juice
- Salt foam*
Method: Shake all ingredients in a shaker and pour over ice in a double Old Fashioned glass. Top with salt foam and garnish with a dehydrated lemon.
- 12 oz water
- 6 oz Versawip
- 3 tbsp salt
- 1.5 oz xanthan gum
Method: Combine ingredients and whip in a Vitamix or blender.
- 2 oz Avion Silver or Avion Reposado Tequila
- 1 oz Lillet Rouge
- 2 oz ruby red grapefruit juice
- .25 oz agave nectar
- Half lime
Method: In a highball, add ice and one ounce Lillet Rouge. In a cocktail shaker, add the remaining ingredients. Shake all the ingredients with ice and strain into the highball slowly, as to not incorporate the Lillet (keep it layered). Garnish with the half-lime.
Tequila Bee’s Knees
- 1.5 parts Hornitos Reposado Tequila
- .75 part fresh lemon juice
- .5 part fresh cranberry juice
- .5 part honey
- Maraschino cherry
- Lemon twist
Method: Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a maraschino cherry and a lemon twist.
(Created by Milagro Tequila national ambassador Jaime Salas)
- 1.5 parts Milagro Añejo
- 1 part tepache*
- .75 part fresh lime juice
- .5 part coconut cream (to lighten this cocktail up, try using coconut water rather than cream)
- 2 dashes Angostura bitters
- Pineapple leaf to garnish
Method: Add all ingredients to a Boston shaker with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with a pineapple leaf.
*How to ferment tepache: Cut 1 pineapple (with skin — top and bottom trimmed) into 1-inch pieces. Combine with 2 cups of brown sugar and 8 cups of warm water into an air-tight container. Leave in a warm, draft-free area for 2-3 days. You’ll know the tepache is ready when the sugars are dissolved and the liquid is slightly fizzing. Strain the mixture and refrigerate overnight (or at least 8 hours) before serving. (You can add spices to your tepache while it ferments too! We recommend coriander, peppercorns, and chili peppers!)