While there’s no wrong time of year for tequila-based cocktails, summer just might be the best. Also, when it comes to warm-weather spirits, it’s hard to beat the appeal of agave-based tequila, with flavors like citrus, vanilla, vegetal agave, cracked black pepper, and other spices. Aging only adds to the nuanced flavor profile, making tequila a great choice for warm-weather mixed drinks like the Margarita, Paloma, and more.
While I’ve sung the praises of gin-based cocktails during the summer months, I have the same affinity for tequila. There’s something special about sitting on a deck (or dock) overlooking a pond, lake, or river while you sip a tequila-based cocktail on a warm, humid afternoon. When you’re sipping your drink and taking in the picturesque view, there are no deadlines and emails waiting for response. You’re in the moment and just going with the flow as jet skis, pontoon boats, and sailboats glide by.
Why is tequila a great choice for summer cocktails?
There are a variety of reasons why tequila is the best spirit for summer mixing. It’s extremely versatile and works with myriad flavors including citrus, tropical fruits, spices, and even vegetables like cucumber. Pretty much any summer flavor you can imagine can easily be paired with tequila. The best part is that, instead of simply having one flavor profile, tequila ranges from lighter and more agave-centric in Blanco tequila to more complex with caramel, vanilla, oak, and spices the longer it matures.
How I pick the tequila-based cocktails
The reasoning for selection of summery tequila-based cocktails couldn’t be easier. I’m looking for balanced, flavorful drinks that pair well with warm weather. That’s really all there is. Do I want to sip this mixed drink while I sit in a gravity chair on a deck on a hot day? Well, then it makes the list. Would I drink this tequila-centric drink while I throw ladder ball or lawn darts?
The tequila-based cocktails you need to learn this summer
While there are tequila-based cocktails that you’ll want to get acquainted with all year long, there are a few that are most well-suited for the warmer months. Specifically, I’m talking about the timeless Margarita, refreshing Ranch Water, vibrant Paloma, fruity Tequila Sunrise, and bold El Diablo.
Margarita
In the hierarchy of tequila cocktails, none are as well-known as the Margarita. And while you might have enjoyed a frozen Margarita in your day, the classic version is simply made with Blanco tequila, orange liqueur, and fresh lime juice. Like many cocktails, the Margarita has a bit of a murky history. While it’s believed to have been created at some point in the 1930s, the most commonly believed story is that a bartender named Carlos “Danny” Herrera invented the drink in 1938 at Rancho La Gloria in Tijuana, Mexico.
Ingredients:
2 ounces Blanco tequila
1 ounce triple sec
1 ounce fresh-squeezed lime juice
Preparation: Rub a lime wedge along the rim of a rocks glass or Margarita glass. Dip the glass in coarse salt and set aside. In an ice-filled cocktail shaker, add Blanco tequila, triple sec, and fresh lime juice. Shake vigorously to combine. Strain into the glass you previously prepared. Garnish with a lime wheel.
Ranch Water
In the pantheon of tequila-based cocktails, there are none as simple and refreshing as Ranch Water. While there’s no official originator or date of creation, this drink of Blanco tequila, fresh-squeezed lime juice, and sparkling mineral water (usually Topo Chico) was popularized by West Texas ranchers and cowboys in the late 1990s. Citrusy, refreshing, and effervescent. What could be better on a hot day, whether you live in Texas or Tampa?
Ingredients:
3 ounces Blanco tequila
1.5 ounces fresh-squeezed lime juice
Topo Chico topper
Preparation: In an ice-filled rocks glass, add Blanco tequila and fresh-squeezed lime juice. Top with Topo Chico (or your favorite sparkling water). Stir gently to combine. Garnish with a lime wheel.
Paloma
The Margarita is the most well-known tequila-based cocktail, but the Paloma is the second most popular. The history of the Paloma is rather murky as there’s no official creator. Many believe that the drink was created by Don Javier Delgado Corona, owner of La Capilla in Tequila, Mexico, but even he denies it. Some believe the drink originated in the 1950s when the grapefruit-based drink Squirt began being exported to Mexico. Regardless of when it was created and by whom, this drink of Blanco tequila, fresh-squeezed lime juice, salt, and grapefruit soda is thirst-quenching every day of the year.
Ingredients:
2 ounces of Blanco tequila
.5 ounces fresh-squeezed lime juice
1 pinch sea salt
Grapefruit soda topper
Preparation: In an ice-filled highball glass, add the Blanco tequila, fresh-squeezed lime juice, and pinch of salt. Top with grapefruit soda and stir gently to combine. Garnish with a slice of grapefruit.
Tequila Sunrise
The aptly-named Tequila Sunrise is made by layering tequila, orange juice, and grenadine. While there are a few stories about its genesis, many believe the drink was created by bartender Gene Sulit in the 1930s at the Arizona Biltmore resort in Phoenix. It gained popularity in the 1970s when Mick Jagger and the rest of the Rolling Stones adopted it as the unofficial drink of their 1972 American tour.
Ingredients:
2 ounces Blanco tequila
4 ounces fresh-squeezed orange juice
1 ounce grenadine syrup
Preparation: In an ice-filled highball glass, add Blanco tequila and fresh-squeezed orange juice. Stir gently to chill and combine. Layer the grenadine by pouring it over the back of a spoon to get the effect of a sunrise. Garnish with an orange wedge.
El Diablo
Fans of a classic Moscow Mule will love this drink consisting of reposado tequila, crème de cassis, fresh-squeezed lime juice, and ginger beer. While some cocktails have mysterious origins, this popular drink was created in the 1940s by tiki icon Victor “Trader Vic” Bergeron at his restaurant and published in Trader Vic’s Book of Food and Drink in 1946.
Ingredients:
2 ounces reposado tequila
.5 ounces crème de cassis
.5 ounces fresh-squeezed lime juice
Ginger beer topper
Preparation: In an ice-filled shaker, add tequila, crème de cassis, and fresh lime juice. Shake vigorously to combine and chill. Strain into an ice-filled highball glass. Top with ginger beer. Gently stir to combine. Garnish with a lime wheel.
