Tequila cocktails are creative concoctions that make parties even more fun. You can mix up the original margarita or experiment with other flavors, from strawberry to tamarind. Each recipe is elaborate. The final cocktails’ final presentation is pretty much an art. Not to mention, the names of the best cocktails are clever and make you want to try them even more.
The margarita is the most widely known tequila cocktail. However, there are other easy and more elaborate cocktails. We found some of the most undeniable delicious tequila cocktail recipes you have to bring to your next bash.
Llamarita
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.
Hibiscus Paloma
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. Recipe from Walkers Maine.
How 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.
Jungle Booby
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, and 1 ½ oz. Siete Leguas blanco tequila in a blender with ice. Pour into a roly-poly glass, and top with crushed ice. Lastly, garnish with three pineapple fronds and a pink flamingo pick. Recipe from The Polynesian at the Pod hotel in New York.
It’s Greek To Me
Mix 4 slices ginger into the bottom of a shaker. Combine 1 oz Maestro Dobel Tequila, .5 oz Mavrakis Tsipouro, 1 oz lime juice, .75 oz Chambord, .5 oz agave, and 1 dash Angostura bitters in a shaker over ice. Shake and then strain into a cocktail glass and garnish with sage. Recipe from Avra Madison in New York City.
Combine 1.5 oz Casamigos Tequila, 1 oz prickly pear purée, .75 oz agave, and .75 oz lime juice in a shaker over ice and shake. Strain over fresh ice and garnish with a salt rim and lime. Recipe from Fishbowl at Dream Midtown in New York City.