Tequila Sunrise: 9 Must Try Tequila Cocktail Recipe For Any House Party
Tequila (pronounced te’kila in Spanish) is a local distilled beverage and kind of an alcoholic drink prepared from blue agave plants, typically in the region that surrounds the Tequila city, sixty-five kilometers northwest of a place called Guadalajara, and also in the Los Altos highlands of Jalisco in central-western Mexico.
In addition to the distinct differences that exist between the places of origin, tequila is one kind of mescal, and the production regions of the said drinks happen to be overlapping. It is noteworthy to mention that tequila must be manufactured from the blue agave plants only and not from any agave. This drink is usually served neat in Mexico but consumed as shot with a pinch of salt in other parts of the globe.
The Tequila city is characterized by its reddish volcanic soil, which is perfect for cultivating the plants of blue agave, and a little more than three hundred million blue agaves are harvested each year. The growth of the blue agave plants is dependent on their plantation area. Blue agaves found in Los Altos highlands are more large and considerably more sweet when compared to the ones growing in lowlands, and the latter has an intense herbal flavor and aroma.
Some of the most popular tequila drink recipes are described below.
1. Spicy Pineapple Margarita
Ingredients
- 3 liters of Frida Kahlo Blanco Tequila
- Three jalapeños (divide into 1/4 lengthwise, with seeds)
- 1 liter of Sombra Mezcal
- One habanero (divide into 1/2 width, with seeds)
- 0.75 oz of lemon juice
- 1.50 oz of pineapple juice
- Tajin seasoning
- 0.75 oz of agave
- Lemon halves for garnish
Directions
Preparing the mescal-tequila batch:
Mix the mezcal, tequila, and all the pieces of peppers in a big five-liter bucket or cambro and stir, cover it and let it sit there for three to four days.
Preparing the cocktail:
Place a few Tajin seasoning on one small dish. Then pour some agave on another small bowl. Rim a double old-styled glass with the agave first and then with Tajin before setting it aside. Add pineapple juice, agave, lemon juice, ice and the mescal-tequila batch blend in a cocktail shaker and shake them hard for at least twelve seconds. Now strain the mixture over one large ice cube placed neatly inside the rimmed glass. Put the lemon wheel over the ice for garnish before serving.
2. Crushed Paloma
Ingredients
- Five basil or mint leaves
- Dash of fresh lemon juice
- Two jalapeño slices
- 3 oz of grapefruit soda
- 2 oz of Suerte Reposado
Directions
Crush jalapeño and basil leaves and mix lemon juice with them in a cocktail shaker. Add ice and Suerte and shake vigorously. Strain over the ice cubes and top the mixture with grapefruit soda. Make good use of basil or mint and lemons for garnish.
3. Ultra Sandîa Fresca
Ingredients
- Two parts of Herradura Ultra
- Half part of Mezcal Joven
- One part of watermelon juice
- A quarter part of agave nectar
- Half part of the fresh lemon
- A quarter part of agave nectar
Directions
Shake well all the ingredients and strain the blend into a rocks glass. Serve with a large cube of ice and add watermelon peel for garnish.
4. Café Agave
Ingredients
1.50 oz of Dulce Vida Reposado Tequila
1 oz of High Brew Coffee Mexican Vanilla
1.50 oz of J. Rieger & Company Caffe Amaro
One egg white
0.50 oz of agave syrup
Directions
Put all the ingredients into a cocktail shaker and shake without ice, i.e., dry shake. Then put ice and shake again. Fine-strain the mixture into a pre-chilled serving glass.
5. The Jimadores Paloma
Ingredients
- 2 oz of Patrón Reposado
- 1 oz lemon juice
- 3 oz of grapefruit juice
- 1 oz of Smoke Hibiscus Syrup
- Five dashes, Peychaud Bitters
- Ginger beer for filling
- Pinch of salt
- Five dashes, Peychaud Bitters
- Snake-shaped grapefruit peel for garnish
Directions
Add lemon, grapefruit, Patrón, and salt into a cocktail shaker. Then put ice and shake well for five minutes. Strain the blend into one Collins glass and pour ginger beer to fill. Top the drink with Hibiscus Syrup and sprinkle the bitters too. Place grapefruit peel carefully inside the glass before serving.
6. The Espoloma
Ingredients
Two parts of Espolòn Blanco
Grapefruit soda
One part of lime juice
Pinch of organic sea salt
Directions
Add all the ingredients in the highball glass, without water and with ice cubes (on the rocks), and top the drink with grapefruit soda. Use lemon wheels for garnish.
7. The Wicked Owl
Ingredients
- Basil
- 2 oz of Owl’s Brew Wicked Green (habanero, green tea, lime)
- 0.50 oz of Bitter Truth Elderflower Liqueur
- 1 oz of Viva 32 Tequila
- 0.75 oz of Green Chartreuse
Directions
Tear basil leaves and put them into a cocktail shaker. Add the other ingredients along with ice. Shake well before straining into the rocks glass and pour the strained drink over ice in the glass.
8. Escorpión
Ingredients
1 oz of Fidencio Classico Mezcal
0.50 oz of Giffard Apricot Liquor
1 oz of Suerte Silver Tequila
0.50 oz of fresh lime juice
1 oz fresh orange juice
0.50 oz of (almond syrup) Orgeat
One Dash, Angostura Bitters
Directions
Add all the ingredients and shake well before straining over crushed ice in a tall glass. Use cinnamon powder and circle-shaped citrus peel impregnated with “One Hundred and Fifty One Rum” for garnish. Ignite the lemon peel before serving.
9. The Green Boxer
Ingredients
- 1.50 oz of “One Thousand and Eight Hundred Silver Tequila”
- 0.50 oz of fresh lime juice
- 0.50 oz of fresh orange juice
- 0.25 oz of Green Chartreuse
- 0.50 oz of lemon juice cordial
Directions
Add all the ingredients in the mixing tin and fill it with ice. Shake hard for at least ten seconds. Double strain the mixture into the rocks glass and use the lemon wheel for garnish.