3 Classic Tequila Cocktail Recipes You Should Know

On July 24, National Tequila Day, there’s no better day to learn how to make a few classic tequila cocktail recipes. Tequila – Mexico’s national spirit – is made from blue weber agave. There’s three main categories of tequila: Silver (unaged), Reposado (aged in barrels two – 11 months) and Añejo (aged one year or more). Silvers are usually best for cocktails (cheaper) and aged for sipping neat or on ice. FYI, never ask for salt and lime if you’re sipping it. It was originally designed to mask foul tasting aka cheap tequila.

For the best quality tequila, buy/drink only tequila made from 100% blue agave. If it doesn’t say it on the label that its 100% blue agave, it’s a mixto (51% of blue agave and 49% of yucky stuff including other sugars, glycerin, syrup and caramel coloring).

Now that you’ve aced tequila 101…

Let the tequila tippling begin! Here are three classic tequila cocktail recipes that are most popular in Mexico:

Paloma

Contrary to popular belief, this – rather than the Margarita – is the most popular tequila cocktail in Mexico.

1/4 cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon sugar in glass
1/4 cup tequila
1/4 cup soda
Kosher salt

Rub a grapefruit slice around the rim of highball (tall) glass. Dip rim in plate of kosher salt. Stir the first three ingredients in a rocks or highball glass. Stir in tequila. Add ice. Top with soda and garnish with a grapefruit wheel.

Margarita
Originally, it was named Daisy, which is margarita in Spanish.

2 oz. tequila made from 100 percent agave, preferably reposado or blanco
1 oz Cointreau
1 oz. freshly squeezed lime juice
Salt for garnish

Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.

Sangrita

In Mexico, a shot of a spicy, tomato (non-alcoholic drink) and a shot of tequila is called a caballito (little horse in Spanish). Both are sipped. Each restaurant or bar has their own style of sangrita.

2 oz Lime juice
6 to 8 oz Orange juice
6 to 8 oz Grapefruit juice
1 tsp Salt
2 tsp Freshly ground black pepper
15 oz Tomato juice
2 oz Tabasco Sauce or Cholula Hot Sauce
1 Jalapeño pepper, halved (with seeds)

Add all the ingredients to a pitcher and stir until the salt dissolves. Let stand for 15 to 30 minutes and then remove and discard the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.) Store in the refrigerator. Serve as an accompaniment to shots of tequila.