As we continue our deep dive into Mexican alcohol trends, we turn to mixed drinks. The Margarita may be the top cocktail, but there are plenty of other drinks that use tequila as well as mezcal, and some of the less-known spirits from Mexico. Here are a few to try.
¾ oz. Arette reposado tequila
¾ oz. Abasolo Mexican whiskey
½ oz. Ojo de Tigre mezcal
¼ oz. Ancho Reyes chile liqueur
¼ oz. Nixta corn liqueur
¼ oz. Agave nectar
3 dashes Chocolate mole bitters
Combine all ingredients in mixing tin or glass, add ice. Stir and strain over 1 large ice cube on a rocks glass. Garnish with an orange twist and grated dark chocolate.
The mixologists at Sweet Liberty in Miami created this recipe.
Smoke on the Horizon
2 oz. Blanco tequila
1 oz. Pear nectar
1 oz. Pineapple juice
¾ oz. Agave nectar
1 oz. Lime juice
½ oz. Orange liqueur
The mixologists at ECHO restaurant in The King and Prince Beach and Golf Resort on Georgia’s St. Simons Island created this recipe
1 ½ oz. Nocheluna sotol
½ oz. Ancho Reyes chile liqueur
1 oz. Prickly pear puree
¾ oz. Lime juice
¼ oz. Simple syrup
Combine all ingredients into a cocktail shaker and shake well. Fine strain into a coupe or stem glass.
The mixologists at Nocheluna created this recipe.
1 oz. Vida mezcal
¾ oz. El Jimador reposado tequila
¾ oz. Tia Maria coffee liqueur
2 dashes Orange bitters
2 dashes Bittermens mole bitters
Stir all ingredients. Strain over large ice cube (or serve up). Garnish with an orange twist.
The mixologists at Asheville Proper in Asheville, NC, created this recipe.
2 oz. Lunazul blanco tequila
¾ oz. Grapefruit juice
½ oz. Orange juice
½ oz. Lime juice, freshly squeezed
1 tsp. Agave syrup
Pinch of salt
3 oz. Grapefruit soda, chilled
Rim the cantarito cup (or a Collins glass) with Tajín seasoning. Add the tequila, juices and salt into a shaker with ice. Shake until well chilled. Strain into the prepared cup over fresh ice. Top with the grapefruit soda and stir gently to combine. Garnish with a lime wedge.
Mixologist Lynnette Marrero created this recipe.
1 ¼ oz. Mal Bien mezcal
¾ oz. Estancia raicilla
¾ oz. Coco Lopez
¼ oz. Lime juice
1 tsp. Tempus Fugit Cacao
3-4 Mint leaves
Combine ingredients in a mixing tin and shake. Strain into a Double Old Fashioned glass with crushed ice. Garnish with mint sprig.
Mixologist Shannon Ponche created this recipe for Death & Co. in New York.
1 ½ oz. Kilinga Bacanora Blanco
½ oz. Vermouth
1 ½ oz. Apple juice
½ oz. Lemon juice
1 oz. Honey
Combine ingredients in a mixing tin and shake. Strain into a coupe glass and garnish with dehydrated citrus.
The mixologists at Kilinga created this recipe.
Fly as a Kite
1 oz. Blanco tequila
½ oz. Giffard Pamplemousse liqueur
½ oz. Batavia Arrack
¾ oz. Fresh lemon juice
¾ oz. Fresh grapefruit juice
¾ oz. Mexican cinnamon rose water syrup*
Add all ingredients and shake with ice. Serve in a Collins glass. Garnish with mint and a smoking cinnamon stick.
*For Mexican cinnamon rose water syrup
3 Cinnamon sticks
2 oz. Water
48 oz. Granulated sugar
1 oz. Rose water
Toast up 3 cinnamon sticks in a saucepan on medium heat for 5 minutes. Add water and bring to a boil. Add the granulated sugar and stir till completely dissolved. Drop to a simmer for 20 minutes. Let rest for 30 minutes. Strain and add rose water.
Brandon Verkaik, bar manager at Maya in Charleston, SC, created this recipe.
Melissa Dowling is editor of Cheers magazine, our on-premise sister publication. Contact her at firstname.lastname@example.org, and read her recent pieces, The Top Tequila Trends in 2023 and The Most Popular Mexican Alcohol Brands.