Be the hero at your next bash with these pretty (and crazy-delicious) tequila cocktail recipes.
Combine 1 oz. tequila silver, 1 oz. ginger syrup, ½ oz. lemon juice, 2 oz. ginger ale, and 2 oz. tonic water in a shaker. Shake, and strain over ice. Garnish with mango.
Recipe from Rosewood Mayakoba in Mexico.
Combine ½ oz. lime juice, ½ oz. grapefruit juice, 1 oz. pineapple juice, ½ oz. Orgeat syrup, ½ oz. Campari, 4 dashes absinthe, ½ oz. Del Maguey Vida mescal, 1 ½ oz. Siete Leguas blanco tequila in a blender with ice. Pour into a roly poly glass, and top with crushed ice. Garnish with three pineapple fronds and a pink flamingo pick.
Recipe from The Polynesian at the Pod hotel in New York.
Combine 1 ½ oz. pepper-infused Reposado Tequila, ¾ oz. Orgeat syrup, ¾ oz. lime juice, ½ oz. mezcal, and ¾ oz. avocado purée in a shaker, and strain into an ice-filled glass with a sea salt and cinnamon rim.
Recipe from Llama Inn in Brooklyn.
Queen Anne’s Lace
Combine 2 oz. tequila, 1 oz. fresh carrot juice, ¾ oz. fresh ginger juice, ¾ oz. fresh lime juice, and ½ oz. light agave in a shaker. Shake, and strain into a glass. Garnish with a chile and sea salt rim and a lime wheel.
Recipe from Whiskey Thief at The Edwin Hotel in Chattanooga, Tennessee.
Combine 1 ½ oz. anejo tequila, ¾ oz. fresh lemon juice, and ¾ oz. honey syrup at a 2:1 ratio. Shake, and strain over ice in a rocks glass. Garnish with a flamed grapefruit peel.
Recipe from Belcampo Oakland.
Combine ½ oz. lime juice, 1 oz. grapefruit juice, 1 oz. hibiscus tea syrup*, 2 oz. silver tequila, and a pinch of sea salt into a shaker. Shake, and strain into a glass with ice. Garnish with a grapefruit wedge.
*To make hibiscus tea syrup: Steep hibiscus flowers with orange peel and a bit of African rooibus tea. Strain, then add two parts sugar and one part water.
Recipe from Walkers Maine.
Combine 1¼ oz. blanco tequila, 1 ½ oz. freshly juiced yellow tomato juice, ½ oz. simple syrup, and ¼ oz. pineapple juice in a shaker. Shake vigorously until foamy. Strain into a glass, and garnish with a sprig of fresh tarragon.
Recipe from Marcel in Atlanta.
In a mixing glass, muddle three raspberries and a sprig of lemon thyme. Add 1 ½ oz. silver tequila, ½ oz. Massenez Crème de Framboise, ½ oz. Combier Pamplemousse, 1 oz. lime juice, and ice. Shake, and strain into a glass. Garnish with a raspberry skewered with a thyme sprig.
Recipe from The Smith in New York.
Cinco De Mayo
Combine 3 oz. Don Julio Blanco, 3 oz. triple sec, 3 oz. fresh passionfruit juice, and 1 ½ oz. lemon juice in a shaker. Shake vigorously, fill a shaker with ice, and shake again. Strain over a cocktail glass. Garnish with 1 oz. candied, crushed pecans.
Recipe from Esperanto Bar by Carlton Tel Aviv.
To infuse tequila: Add 1-2 grams of kaffir lime leaves to 750ml of tequila. Store at room temperature for at least 24 hours. Strain through a chinois or strainer. Chill.
To make cocktail: Combine 3 oz. mate, 1 ¾ oz. kaffir lime-infused tequila, 1/4 oz. L’Orgeat, 1 ½ oz. fresh-squeezed grapefruit juice, ¼ lime juice. Shake, and strain into an empty mate bottle. Serve immediately.
Recipe from Gallow Green at The McKittrick Hotel.
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