7 Summer Cocktails for National Tequila Day
Tequila fans, rejoice! July 24th is National Tequila Day !
This year, instead of mixing up a batch of the same old margaritas, turn up the volume on your cocktails with these fun and fresh sips!
Cocktails for National Tequila Day
It’s So Easy
Are you a tequila novice? Try this variation on the traditional crowd-pleaser, the Paloma.
Created by Mixologist Ben Scorah. Recipe courtesy of Tequila Don Julio.
- 1 1/2 oz Tequila Don Julio Blanco
- 3 oz Ginger Beer
- 3/4 oz Grapefruit Juice
- 1/2 oz Fresh Lime Juice
- 1/2 oz Simple Syrup
- 1 sprig Fresh Basil
- Basil Spring and Lime Wheel for Garnish
Lightly muddle fresh basil in a cocktail shaker. Add Tequila Don Julio Blanco, grapefruit juice, fresh lime juice, simple syrup and ice. Shake well. Strain contents into a Collins glass over fresh ice. Top with ginger beer and garnish with basil spring and lime wheel.
Mexican Mimosa
This unconventional riff on the classic Mimosa is sure to amplify any Sunday Brunch gathering!
Recipe and image courtesy of Casamigos Tequila.
- 1 PartCasamigosBlanco
- 1 Part Fresh blood orange juice OR blood orange puree
- 2 dashes firewater bitters
- Top off with Prosecco
Add all ingredients to tin shaker with only 2 ice cubes. Shake vigorously for 6 seconds. Add salt mixture if needed to glass by taking an orange wedge and wetting the edge of rim. Pour from tin shaker into champagne flute. Top off with Prosecco. Garnish with large orange peel expressed over cocktail and laid flat on top of flute / orange skin facing outward
Optional: Half rim of salt / sugar / chili mixture
Old Fashioned
Recipe and image courtesy of Hornitos® Tequila.
- 1 ½ parts Hornitos® Black Barrel® Tequila
- 1 part simple syrup
- ½ part amaro liqueur
- 2 dashes bitters
- 2 dashes orange bitters
Combine simple syrup, Hornitos® Black Barrel® Tequila, amaro and bitters. Add ice and stir. Strain over fresh ice and garnish with an orange peel.
Pineapple Smoke
Recipe and image courtesy of Casamigos Tequila.
- 2 oz. Casamigos Reposado
- 1 oz. Fresh lemon juice
- .5 oz. Simple syrup
- 1.5 oz. Fresh
- 6-8 Grilled pineapple cubes
- 8-10 Cilantro leaves
- 2 dashes angostura bitters
Muddle all herbs and fruit in tin shaker. Add all other ingredients and ice. Shake vigorously for 8-10 seconds. Fine strain cocktail into appropriate glass and add fresh ice. Garnish with pineapple cube and cilantro leaf
Optional: Half rim of salt / sugar / cinnamon mixture
Paloma
Recipe and image courtesy of Hornitos® Tequila.
- 1 part Hornitos® Plata Tequila
- 2 parts fresh ruby red grapefruit juice
- 1 part simple syrup
- 2 parts club soda
Build in order over ice in a tall glass, stirring once before adding soda and once after. Garnish with a lime wedge or grapefruit wedge. Rosemary sprig optional.
Snapped
Described as an “unexpected mix of sugar snap pea infused Tequila Don Julio Blanco and lime juice”, this drink is guaranteed to impress and have your guests coming back for more.
Created by Mixologist Ben Scorah. Recipe and photo courtesy of Tequila Don Julio .
- 1 1/2 oz Sugar Snap Pea Infused Tequila Don Julio Blanco*
- 2/3 oz Fresh Lemon Juice
- 2/3 oz Fresh Mint and Sugar Snap Pea Syrup**
- Split Snap Pea for Garnish
Sugar Snap Pea Infused Tequila Don Julio Blanco
Ingredients:
1 750 ml bottle Tequila Don Julio Blanco
100 g Fresh Snap Peas
1/2 Lemon Zested
Preparation:
1. Combine split open fresh snap peas, Tequila Don Julio Blanco and lemon zest into a large glass bottle.
2. Let sit in a cool dark place for 2-4 days.
3. Place bottle into a large pot of water and heat to 135 degrees for 4 hours.
4. Strain contents through a fine strainer and let cool.
**Fresh Mint and Sugar Snap Pea Syrup
Ingredients:
75 g Fresh Mint (picked of stems)
75 g Fresh Snap Peas
1 cup Simple Syrup
1/4 tsp Sea Salt
Preparation:
1. Combine fresh mint, split open fresh snap peas and simple syrup into a large glass bottle.
2. Place bottle into a large pot of water and heat to 120 degrees for 4 hours.
3. Strain contents through a fine strainer.
4. Add sea salt and let cool.
Preparation:
1. Combine Sugar Snap Pea Infused Tequila Don Julio Blanco, fresh lemon juice and fresh mint and snap pea syrup into a cocktail shaker with ice. Shake well.
2. Strain contents into a rocks glass over fresh ice.
3. Garnish with split snap pea.
Tequila “Manhattan”
Recipe and image courtesy of Hornitos® Tequila.
- 1 ½ parts Hornitos® Añejo Tequila
- ½ part sweet vermouth
- 1 tsp maraschino cherry juice
Combine all ingredients over ice. Stir. Strain into cocktail glass. Garnish with a maraschino cherry. Served up, no ice.
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