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Featured Flavored Tequila Mezcal Recipes Tequila

Celebrate National Tequila Day 2020 with Our Favorite Cocktails

We can think of no better time of year to celebrate tequila than summer, so the liquor gods knew what they were up to when they made July 24th National Tequila Day. If, like us, simply reading the following cocktail recipes featuring tequila makes you want to don on a swimsuit, throw on your sunglasses, and lounge poolside under a cabana (real or fantasized), then just imagine what actually drinking them must be like. Or better yet, stop daydreaming and go make them!

Spicy Mango Tequila Paleta (this poptail could also sub pineapple for mango)
4 oz Espolòn blanco
2 oz mango puree
2 oz lime juice
4 oz jalapeño infused simple syrup
4 oz water
large pinch salt

Combine all ingredients in a pitcher and stir, pour into 4 popsicle molds, freeze overnight.

El Diablo
1 ½ oz reposado tequila
½ oz crème de cassis
½ oz fresh lime juice
4 oz ginger beer

Combine the first three ingredients to a cocktail shaker & add ice. Shake and strain into a collins glass filled with fresh ice. Top with ginger beer.

Naked and Famous
¾ oz Mezcal
¾ oz Yellow Chartreuse
¾ oz Aperol
¾ oz lime juice

Add all ingredients to a shaker then add ice. Shake and strain into a coupe. Garnish with a lime wheel.

1800 Gold Crush
2 oz 1800 Coconut
1 oz fresh lemon juice
¾ oz honey syrup
5 leaves fresh basil

Muddle basil gently in a shaker tin. Add remaining ingredients, then ice. Shake and strain over fresh ice in a rocks glass. Garnish with basil sprig and lemon wheel.

Leche Mexicana
(Dustin Parres, Luxco Cocktail Specialist)
1½ oz Exotico Reposado Tequila
1 oz Arrow White Crème De Cocoa
½ oz Café Lolita
1 oz cream
Nutmeg for garnish

Add all ingredients to a blender with a cup of ice. Blend until smooth. Garnish with freshly grated nutmeg.

Treuse
(Terraza Lounge, Santa Monica)
1 ½ oz Blanco Tequila
½ oz lavender syrup
½ oz Green Chartreuse
½ oz lemon juice

Add all ingredients to a shaker then add ice. Shake and strain over fresh ice in an old fashioned glass. Garnish with an orange twist.

1800 Más O Menos
2 oz 1800 Silver
2 oz pineapple juice
½ oz agave nectar
large pinch of cilantro
2 slices of serrano pepper

Add all ingredients to a shaker then add ice. Shake and strain over fresh ice in a Collins glass. Garnish with fresh cilantro or pineapple.

Picosita
1 ½ oz Cazadores Reposado
¾ oz agave nectar or simple syrup
4 chunks of cantaloupe muddled
2 slices of chile habanero
1 oz freshly squeezed lime juice

Muddle cantaloupe in a cocktail shaker. Add remaining ingredients then add ice, shake, and strain over fresh ice. Garnish with a lime.

Bothan
(Faun, NYC)
2 oz chamomile infused tequila
¾ oz lemon
¾ oz honey syrup
1 egg white
1 barspoon absinthe

Add all ingredients to a shaker then add ice. Shake and strain into a coupe. Garnish with a lemon twist.

1800 Silver Summer Sangria
1 oz 1800 Silver
3 oz rosé
¼ oz fresh lime juice
½ oz simple syrup
3 cubes watermelon

Muddle watermelon in a shaker tin. Add remaining ingredients, then ice. Shake and strain over fresh ice in a stemless wine glass. Top with rosé and stir gently to combine. Garnish with cucumber and watermelon slice.

Rosita
1 ½ oz. Reposado Tequila
½ oz. sweet vermouth
½ oz. dry vermouth
½ oz. Campari
1 dash Angostura bitters

Add all ingredients to a stirring glass then add ice. Stir and strain over fresh ice in an old fashioned glass. Garnish with a lemon twist.

Spicy Dead Lady
(The Garret, NYC)
¾ oz. Mezcal
¾ oz. Aperol
¾ oz. Falernum
¾ oz. lime juice
1 dash of Scrappy’s Hellfire Bitters

Add all ingredients to a shaker then add ice. Shake and strain into a coupe. Garnish with a lime.

1800 Coco Machata
2 oz 1800 Coconut
Barspoon of matcha powder
4 oz vanilla rice milk
½ oz simple syrup
Shake of cinnamon
Optional squeeze of lime for acidity

Build in Collins glass and swizzle with crushed ice to combine. Garnish with grated cinnamon.

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Jovie Belisle

Jovie Belisle is a freelance writer, veteran bartender, and the founder of the Spirit Haus, a cocktail blog and traveling bar service, where she shares her love of the craft with the community through her writing and event bartending services.

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