A more floral take on a classic margarita.
Combine in shaker with ice and shake vigorously for 10-12 seconds, strain into a rocks glass with fresh ice. Garnish with a lime wedge.
With an uncertain history the Margarita is believed to be related to the Brandy Daisy. In 1936 Iowa newspaper editor James Graham found such a cocktail in Tijuana, years before other creation myths. The Cafe Royal Cocktail Book, published in 1937 in UK contains a recipe for a Picador using the same concentrations of ingredients.
Dress glass with salt as desired. Combine ingredients in shaker with plenty of fresh ice, shake hard for 10-12 seconds, limit dilution. Strain over ice in dressed glass. Garnish with a lime wheel or expressed lime peel dropped in the glass.
American cocktail of the post-prohibition era when Tequila first became known outside of Mexico. Canned pineapple juice was becoming widely available and fashionable at the time.
Add all ingredients to shaker with ice and shake firmly for ~10 seconds. Strain into a chilled coupe glass or serve over fresh ice in a rocks glass. Lime wheel is an optional garnish.
Essentially a tequila based Manhattan.
Add ingredients to shaker with ice. Stir 20-25 seconds until properly chilled and slightly diluted. Strain into a coupe or Nick & Nora glass. Garnish with one maraschino cherry and expression of an orange peel.
This cocktail is linked to La Capilla, one of the oldest cantinas in the town of Tequila. Often attributed to Don Javier Delgado Corona, a legendary bartender who ran La Capilla for decades.
Combine all ingredients in a shaker with ice and shake firmly for ~10 seconds. Avoid heavy dilution. Strain into a chilled coupe or over fresh ice in a rocks glass like a margarita. Garnish with a lime wheel or wedge.
Deceptively simple, yet incredibly satisfying.
Lightly salt the rim of a highball glass (optional). Fill glass with ice, add ingredients, give a quick stir, and top with soda water, give one more stir.
Served on the rocks, this is a crowd pleaser and Tex-Mex favorite.
Dress glass rim with habanero sugar (my favorite), Tajin, sugar, or salt for the most classic presentation. Combine ingredients in shaker with plenty of fresh ice, shake hard for 10-12 seconds, limit dilution. Strain over ice in dressed glass. Garnish with a lime wheel or expressed lime peel dropped in the glass.
Often attributed to Austin restaurant owner Kevin Williamson. Kevin drank a similar mixture as a young man when hunting. When he opened a restaurant in 1998 it featured Ranch Water, a margarita with Topo Chico on the side, which patrons mixed to taste. The Gage Hotel in Marathon, Texas, where Williamson has worked, also serves Ranch Water.
Pour ingredients into a collins glass with fresh ice. Top with sparkling water to taste and stir gently to combine. Garnish with a lime wheel.
A neat Mexican twist on a Cosmopolitan with Tequila and St-Germain.
Combine in shaker and shake with fresh ice for 12-15 seconds for medium dilution. Double strain into a chilled coupe or martini glass. Garnish with a sprig of fresh spearmint.
A Mexican twist on a bar favorite. Make sure to pull a fresh shot for the best flavor.
Place in shaker with as much fresh ice as possible, shake aggressively for 12-15 seconds. Immediately strain into glass. Garnish with 3 espresso beans symbolizing wealth, health, and happiness.
Another Mexican twist on a classic Martini
Add all ingredients to a shaker and stir for 25-30 seconds until very cold and diluted. Strain into chilled coupe or martini glass. Express and garnish glass with an orange twist.
Agave forward restrained formulation.
Add agave and bitters to a rocks glass. Add tequila and a large clear ice cuber or fresh ice. Stir gently for 15-20 seconds. Garnish with an orange peel expression.
