8 Tequila Cocktails to Consider This Summer

Editor’s note: Occasionally we cross-post from our on-premise sister publication Cheers magazine as a peak inside current trends at bars and restaurants. 

Tequila cocktails are as hot as ever. Below we look at eight tequila cocktails to check out in summer 2018:

Mediterranean Margarita (pictured atop)

2 oz. Patrón Reposado tequila
¾ oz. Patrón Citrónge Orange liqueur
1 ½ oz. Amontillado sherry
1 oz. Lime juice
½ oz. Agave nectar
Barspoon orange marmalade

Combine ingredients and shake. Pour into coupe glass rimmed with chamoy/tajin mixture. Garnish with a lime peel.

Mixologist Yanaida Prado from Barcelona, Spain, created this recipe.

Green Goddess

Green Goddess

1 ½ oz. Tequila blanco
½ oz. Salers aperitif
½ oz. Lime juice
½ oz. Pineapple juice
½ oz. Vanilla-bean simple syrup
½ oz. Celery juice
Fever Tree tonic water

Combine ingredients and short shake with three Kold Draft ice cubes. Strain into glass with Kold Draft ice and top with tonic and three celery ribbons.

Brian Evans, head bartender at Sunday In Brooklyn in Brooklyn, NY, created this recipe.

Violetta

1 ½ oz. Maestro Dobel Humito tequila
½ oz. Creme de violette
½ oz. Creme de pamplemousse
1 oz. Grapefruit juice
½ oz. Lemon juice
4 drops Fresh beet juice

Combine ingredients and shake. Strain over ice into double Old Fashioned glass and garnish with a lemon peel.

Jenny Schneider, bar manager of Copita Tequileria y Comida in Sausalito, CA, created this recipe.

Violetta

Paloma Escobar

Spicy Lover

2 oz. Jalapeno-infused Corralejo silver tequila
¾ oz. Blueberry syrup
¾ oz. Chambord rasperry liqueur
2 oz. Sweet and sour

Fill shaker with ice and add all ingredients. Shake well, and pour entire contents of shaker into a bucket glass. Garnish with 3 skewered blueberries. (Can also pre-rim glass with Pop Rocks candy.)

The mixologists at Corralejo created this recipe.

Paloma Escobar

1 ½ oz. Casamigos Blanco tequila
2 oz. Fresh grapefruit juice
2 oz. Fresh lime juice
½ oz. Simple syrup

Rim a glass halfway with a mixture of dried and ground red chilies, dehydrated lemon or lime zest and kosher salt. Combine tequila, grapefruit and lime juice into a shaker with ice. Strain and pour liquid into glass and top with lime wheel garnish.

The mixologists at STK Toronto created this recipe.

Berry Shikanji

2 oz. Blanco tequila
¼ oz. Chareau aloe liqueur
½ oz. Caraway-spiced agave
½ oz. Fresh lime juice
¼ oz. Mace saline solution
4 Blackberries

Combine ingredients and shake. Pour into Collins glass and garnish with blackberries on a pick.

Jeffrey Philip, bar manager at Rooh in San Francisco, created this recipe.

Berry Shikanji

Habanero Hell Fire

Habanero Hell Fire

2 parts Tres Agaves Reposado tequila
2 parts Pear puree
2 dashes Habanero bitters
1 part Tres Agaves agave nectar
Seeds of 1 jalapeno pepper, muddled

Rim glass with black pepper and salt. Then muddle seeds of jalapeno pepper in pre-rimmed Margarita glass. Pour remaining ingredients in glass, top off with ice and stir.

Jakob Hostetter, beverage director of Cantina 1838 in New York, created this recipe.

The Exhibitionist

½ oz. Casamigos Silver tequila
½ oz. Aperol
1 oz. Pineapple juice
½ oz. Vanilla syrup
3 oz. Brut prosecco

Combine all ingredients except prosecco and shake with ice. Add prosecco to mixture and strain into a chilled Champagne flute. Garnish with a “buzz button” (Szechuan button edible flower) if available.

The mixologists at Andiron Steak & Sea in Las Vegas created this recipe.

The Exhibitionist

Cheers is looking for more innovative and original recipes using rum or gin. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 40 Richards Ave., Norwalk, CT 06854, or email mdowling@epgmediallc.com.

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