Cocktail Recipes

Recipe

2 oz Volcán Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Siembra Azul Reposado, 0.75 oz fresh lime juice, 0.5 oz agave nectar (lightly diluted 2:1 with water), 0.25 oz mezcal (for aromatic lift), 2 dashes orange bitters. Shake with ice, strain over a large cube in a rocks glass, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz Tequila Ocho Reposado · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with sparkling mineral water · Build in a salt-rimmed highball over ice.

Recipe

2 oz Volans Blanco, 0.75 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, top with 2 oz chilled grapefruit soda. Build in a tall glass over ice, stir gently, garnish with a grapefruit twist and a sprig of mint.

Recipe

1.5 oz Siembra Valles High Proof, 0.75 oz fresh lime juice, 0.5 oz agave syrup (1:1), 3 dashes celery bitters, 1 thin cucumber ribbon. Shake with ice, double-strain into a chilled coupe, garnish with the cucumber ribbon and a pinch of flaky sea salt on the rim.

Recipe

This tequila deserves no cocktail — serve neat in a Glencairn or tulip glass at room temperature. If you must: 2 oz Fuenteseca 12, a single drop of orange bitters, stirred briefly over one large rock, expressed orange peel discarded.

Recipe

2 oz Terralta Blanco 110 · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, garnish with a grapefruit wedge.

Recipe

2 oz Partida Añejo, 1 barspoon agave nectar, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds and strain over a large cube in a rocks glass. Express an orange peel over the top and drop it in.

Recipe

2 oz Calle 23 Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz El Pandillo Añejo · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling water · Build in a salt-rimmed highball glass over ice, stir gently, garnish with a charred grapefruit wedge.

Recipe

2 oz El Tesoro Blanco, 0.75 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, topped with grapefruit soda. Build in a highball over ice, stir gently, garnish with a grapefruit twist and a rosemary sprig.

Recipe

2 oz Chamucos Añejo · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over large cube, garnish with orange twist.

Recipe

2 oz Fortaleza Winter Blend Still Strength, 0.5 oz fresh lime juice, 0.5 oz orange blossom honey syrup (2:1 honey to warm water), 2 dashes orange bitters, grapefruit peel. Shake with ice, strain into a chilled coupe, express grapefruit peel over the surface and drop in.

Recipe

1.5 oz Cascahuín Plata 48, 0.5 oz fresh lime juice, 0.25 oz agave syrup, top with chilled mineral water (4 oz). Build in a tall glass over a single large ice spear, gently stir, garnish with a grapefruit peel expressed and dropped in.

Recipe

2 oz Fuenteseca Cosecha 2016 Blanco, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, topped with 3 oz fresh pink grapefruit soda. Build in a chilled highball over ice, stir gently, garnish with a grapefruit twist and a sprig of thyme.

Recipe

2 oz Chinaco Blanco, 3/4 oz fresh lime juice, 1/2 oz agave syrup, 3 dashes celery bitters, topped with grapefruit soda. Build in a tall glass over ice, garnish with a grapefruit twist and a sprig of mint.

Recipe

2 oz Chamucos Reposado, 0.5 oz Amontillado sherry, 0.25 oz agave nectar, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Tapatío Gran Reserva Añejo, 1 tsp agave nectar, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 30 seconds; strain over a large cube. Express an orange peel over the glass and drop it in.

Recipe

2 oz Tequila Ocho Reposado · 1 oz fresh lime juice · 3 oz Topo Chico mineral water · Build in a highball glass over ice, stir gently, garnish with a lime wheel.

Recipe

2 oz Fuenteseca Reserva 15, served neat in a tulip glass with a single wide strip of orange peel expressed and dropped in. No ice, no dilution — this spirit has already made its choices.

Recipe

2 oz ArteNOM 1414 Blanco, 0.75 oz fresh lime juice, 0.5 oz cucumber-mint syrup (muddle cucumber and mint into warm 1:1 simple, strain), 2 dashes celery bitters. Shake with ice, fine strain into a chilled coupe, garnish with a single mint leaf floated crown-down.

Recipe

2 oz Tequila Ocho Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a highball, stir gently, garnish with a grapefruit wheel and salt rim.

Recipe

2 oz El Tesoro Extra Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass with one large cube, garnish with an orange peel expressed over the surface.

Recipe

2 oz La Gritona Reposado, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1 honey to water), 3 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime twist expressed and discarded.

Recipe

2 oz Tequila Ocho Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Tequila Ocho Los Mangos Reposado · 1 oz fresh lime juice · 3 oz Topo Chico mineral water · Build in a rocks glass over ice, stir gently, garnish with lime wheel.

Recipe

2 oz Espolòn Añejo · 0.25 oz agave nectar · 3 dashes mole bitters · Stir with ice, strain over a large cube in a rocks glass, garnish with a flamed orange peel.

Recipe

2 oz Ocho Curado Espadín · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build over ice in a salt-rimmed highball, stir gently, garnish with grapefruit wedge.

Recipe

2 oz Herradura Ultra · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with sparkling mineral water · Build over ice in a salt-rimmed Collins glass.

Recipe

2 oz Gran Centenario Plata · 0.75 oz fresh lime juice · 0.5 oz grapefruit juice · 0.25 oz agave nectar · Top with grapefruit soda · Build over ice in salt-rimmed Collins glass, garnish with grapefruit wedge.

Recipe

2 oz Fuenteseca Cosecha 2020 · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a Collins glass over ice, stir gently, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz ArteNOM 1549 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with Topo Chico · Build in a salt-rimmed Collins glass over ice.

Recipe

2 oz Pueblo Viejo Reposado · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.25 oz agave nectar · Top with grapefruit soda · Build over ice in a salt-rimmed Collins glass.

Recipe

2 oz Don Julio 1942, 0.25 oz agave nectar, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large rock in a rocks glass. Express an orange peel over the top and drop in.

Recipe

2 oz Pueblo Viejo Añejo · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain over fresh ice in a rocks glass, garnish with an orange wheel.

Recipe

2 oz Pueblo Viejo Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · Top with soda water · Build in a salt-rimmed Collins glass over ice.

Recipe

2 oz El Tequileño Platinum, 0.75 oz fresh lime juice, 0.5 oz agave syrup (1:1), 0.25 oz dry vermouth, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

2 oz Gran Centenario Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a salt-rimmed highball glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz LALO Blanco, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz mezcal (for tension), 2 dashes celery bitters. Shake with ice, strain into a coupe, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz Calle 23 Criollo Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a highball over ice, garnish with a grapefruit wedge and Tajín rim.

Recipe

2 oz Don Pilar Reposado · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz grapefruit soda · Build in a Collins glass over ice, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz Cimarrón Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz simple syrup · Top with soda water · Build in a salt-rimmed highball over ice.

Recipe

2 oz Don Pilar Añejo · 0.75 oz Ancho Reyes · 0.5 oz agave syrup · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Arette Artesanal Suave Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a salt-rimmed Collins glass, stir gently, garnish with grapefruit wheel.

Recipe

2 oz Fuenteseca Cosecha 2019 Blanco · 0.75 oz fresh lime juice · 0.5 oz Ancho Reyes Verde · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a thin jalapeño wheel.

Recipe

2 oz Terralta Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz grapefruit soda · Build in a Collins glass over ice, stir gently, garnish with grapefruit wedge and salt rim.

Recipe

2 oz Arette Artesanal Suave Añejo · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with Luxardo cherry.

Recipe

1.5 oz Siembra Valles Añejo · 0.5 oz mezcal · 0.25 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain over a large cube, garnish with an orange twist.

Recipe

2 oz Cascahuin Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over a large ice cube, garnish with an orange twist and a cinnamon stick.

Recipe

2 oz Tequila Ocho Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 oz fresh grapefruit juice · Pinch of salt · Shake, strain over ice, top with sparkling water.

Recipe

2 oz Lote Maestro Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave nectar · 2 oz Topo Chico · Shake citrus and tequila with ice, strain into a salt-rimmed glass over ice, top with Topo Chico.

Recipe

2 oz El Tesoro Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz Topo Chico · Build over ice in a Collins glass, stir gently, garnish with a grapefruit wedge and pinch of sal de gusano.

Recipe

2 oz Lote Maestro Reposado · 0.75 oz lime juice · 0.5 oz agave nectar · 3 oz grapefruit soda · Build over ice in a salt-rimmed highball, garnish with grapefruit wedge.

Recipe

2 oz Lote Maestro Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Cascahuin Reposado · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · Top with mineral water · Build over ice in a highball, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz Siembra Valles Ancestral, 0.5 oz fresh lime juice, 0.25 oz agave syrup (1:1), 2 dashes celery bitters, 1 bar spoon mineral water. Stir briefly over a large ice cube in a rocks glass; express grapefruit peel over the top and discard. The bar spoon of water is essential — it unlocks the agave.

Recipe

2 oz El Tequileño Blanco · 0.5 oz fresh lime juice · 0.5 oz fresh grapefruit juice · Pinch of salt · Top with grapefruit soda · Build in a highball glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz ArteNOM 1414 Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a highball, stir gently, garnish with a grapefruit wheel and salt rim.

Recipe

2 oz Herradura Ultra · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling water · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with grapefruit wedge.

Recipe

1.5 oz Terralta Añejo · 0.5 oz mezcal · 0.25 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain over a large cube, garnish with an orange peel.

Recipe

2 oz Tierra Noble Reposado · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a salt-rimmed highball glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Fortaleza Still Strength · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Calle 23 Criollo Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.25 oz agave syrup · Top with sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Don Fulano Blanco · 1 oz fresh lime juice · 0.75 oz agave nectar · Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Calle 23 Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a highball, stir gently, garnish with grapefruit wheel and pinch of sea salt on rim.

Recipe

2 oz ArteNOM 1123 Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Shake citrus and tequila with ice, strain into a salt-rimmed glass over fresh ice, top with mineral water.

Recipe

2 oz Tapatio Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave syrup · Top with 2 oz grapefruit soda · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz ArteNOM 1146 Añejo · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Stir with ice, strain over a large cube, garnish with an orange peel.

Recipe

2 oz El Tequileño Añejo Gran Reserva · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain over large ice cube, garnish with flamed orange peel.

Recipe

2 oz Don Julio Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Arette Artesanal Suave Blanco · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 3 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently.

Recipe

2 oz Cascahuin Plata · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wheel.

Recipe

2 oz Don Fulano Reposado · 0.75 oz fresh lime juice · 0.5 oz honey syrup · 3 oz grapefruit soda · Build in a salt-rimmed highball glass over ice, stir gently.

Recipe

2 oz Siete Leguas Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · Top with sparkling mineral water · Build in a tall glass over ice, garnish with a grapefruit wedge and a sprig of fresh thyme.

Recipe

2 oz Pasote Blanco · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz Topo Chico · Build in a highball glass over ice, stir gently, garnish with a grapefruit wedge and pinch of Maldon salt on the rim.

Recipe

2 oz Siembra Valles Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz grapefruit soda · Build over ice in a salt-rimmed highball glass, stir gently, garnish with a grapefruit wedge.

Recipe

1.5 oz G4 Añejo · 0.5 oz mezcal · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain over a large cube, garnish with an orange twist.

Recipe

2 oz El Tesoro Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Tierra Noble Añejo · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Terralta Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz grapefruit soda · Build in a highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz G4 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz mineral water · Build in a highball over ice, stir gently, garnish with a grapefruit wedge and flaky salt rim.

Recipe

2 oz Siembra Azul Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build in a salt-rimmed Collins glass over ice, stir gently.

Recipe

2 oz Ocho Añejo · 0.75 oz Ancho Reyes chile liqueur · 0.5 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

Recipe

2 oz Pasote Añejo · 0.5 oz Licor 43 · 0.5 oz fresh lime juice · 2 dashes mole bitters · Shake with ice, strain into rocks glass over large cube, garnish with orange wheel.

Recipe

2 oz Siete Leguas Añejo · 0.75 oz Ancho Reyes Chile Liqueur · 0.25 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Tapatio Añejo · 0.5 oz agave nectar · 0.5 oz fresh lime juice · 2 dashes mole bitters · Shake and strain over a single large cube, garnish with a cinnamon stick.

Recipe

The 110 Tommy's: 1.5 oz Tapatío 110, 1 oz fresh lime juice, 0.5 oz lightly warmed agave nectar. Shake, strain over fresh rocks.

Recipe

The Rancho Paloma: Combine 2 oz Tequila Ocho Plata, 0.5 oz fresh lime juice, 0.25 oz agave syrup, and 4 oz fresh pink grapefruit soda in a salt-rimmed highball glass over ice. Garnish with a grapefruit wheel. The bright citrus pulls the single-estate minerality forward.

Recipe

"The Catalyst Margarita": Combine 2 oz Terralta 110, 1 oz fresh lime juice, and 0.75 oz agave nectar in a shaker with ice. Shake hard and strain into a salt-rimmed rocks glass over fresh ice. The still-strength tequila punches through the citrus and sweetener with an agave intensity that a standard-proof blanco cannot match.

Recipe

"The Highland Paloma": Combine 2 oz ArteNOM 1579 Blanco, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz agave nectar. Shake with ice and strain into a salt-rimmed Collins glass over fresh ice. Top with 2 oz Topo Chico mineral water. The mineral character of both the tequila and the sparkling water creates a Paloma of uncommon depth.

Recipe

The Invisible Man: 2 oz Volcán Cristalino, 0.75 oz Cointreau, 0.75 oz fresh lime juice, 0.25 oz agave nectar. Shake with ice, strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

The Tahona Old Fashioned: Combine 2 oz Fortaleza Añejo, 0.5 oz agave nectar, and 2 dashes mole bitters over a large ice cube. Stir slowly for 30 seconds.

Recipe

Siembra Margarita: Combine 2 oz Siembra Valles Blanco with 1 oz fresh lime juice and 0.75 oz agave nectar in a shaker with ice. Shake vigorously and strain into a salt-rimmed rocks glass over fresh ice.

Recipe

The Invisible Añejo Margarita: 2 oz Maestro Dobel Diamante, 1 oz fresh lime juice, 0.75 oz agave nectar, 0.25 oz Grand Marnier.

Recipe

The Fuego Paloma: 2 oz Espolòn Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz grapefruit soda · Pinch of smoked salt on the rim. Build over ice.

Recipe

The Tamaulipas Sour: 2 oz Chinaco Añejo · 3/4 oz fresh lime juice · 1/2 oz agave nectar · 1/2 oz Grand Marnier · Shake with ice, strain into a rocks glass over a single large cube, garnish with an orange wheel.

Recipe

The Alta Fashioned

Recipe

— The Centenario Oaxacan: 1.5 oz Gran Centenario Añejo · 0.5 oz mezcal · 1 oz fresh lime juice · 0.75 oz agave nectar · Chili salt rim · Lime wheel garnish. Shake with ice, strain into a chili-salt-rimmed rocks glass with fresh ice.

Recipe

Herradura Oaxacan Sunset: Combine 2 oz Herradura Añejo, 0.75 oz fresh lime juice, 0.5 oz agave nectar, and 2 dashes of orange bitters in a shaker with ice. Shake and strain into a rocks glass over ice.

Recipe

The Gold Medal: 2 oz Arette Añejo · 0.75 oz Grand Marnier · 0.5 oz agave nectar · 0.5 oz fresh lime juice · Cinnamon stick garnish.

Recipe

The Dragones Paloma: 2 oz Casa Dragones · 1 oz grapefruit juice · 0.5 oz lime juice · 0.25 oz agave nectar · 2 oz sparkling grapefruit soda.

Recipe

The Stone Wheel Paloma: 2 oz Cascahuin Tahona Blanco · 3 oz fresh grapefruit juice · ½ oz fresh lime juice · ½ oz agave nectar · salt rim. Build over ice in a highball glass, stir once, garnish with a grapefruit wedge.

Recipe

Patrón Añejo Sour: 2 oz Patrón Añejo · 3/4 oz fresh lime juice · 1/2 oz agave nectar · 1 egg white (optional, for froth). Dry shake if using egg white. Add ice, shake vigorously. Strain into a chilled coupe or rocks glass. Garnish with a dehydrated lime wheel.

Recipe

Fresh ceviche with lime, red onion, and serrano chile

Recipe

The Audacity Paloma: In a salt-rimmed Collins glass with ice, combine 2 oz Pasote Reposado, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz agave nectar. Top with Topo Chico.

Recipe

Ocho Paloma: Combine 2 oz Ocho Reposado, 0.75 oz fresh lime juice, and 0.5 oz agave nectar in a salt-rimmed highball glass over ice. Top with 3 oz fresh grapefruit soda.

Recipe

The 1870 Margarita: 2 oz Herradura Reposado · ¾ oz lime juice · ½ oz Cointreau · ¼ oz agave nectar.

Recipe

The Ceramic Margarita: 2 oz Clase Azul Reposado · ¾ oz fresh lime juice · ½ oz agave nectar · ¼ oz Grand Marnier float. Shake the first three ingredients with ice, strain over fresh ice in a rocks glass with a Tajín half-rim. Float Grand Marnier. The reposado's vanilla and caramel elevate this beyond any margarita you've had.

Recipe

The Highland Paloma: 2 oz Siete Leguas Reposado · 1 oz fresh grapefruit juice · ½ oz fresh lime juice · ½ oz agave nectar · 3 oz Topo Chico. Build over ice in a tall glass, stir gently. Salt rim optional. The tahona’s mineral character amplifies the grapefruit’s bitter edge for a paloma with real depth.

Recipe

The Tahona Margarita: 2 oz El Tesoro Reposado · 1 oz fresh lime juice · ¾ oz agave nectar · ¼ oz Cointreau. Shake with ice, strain over fresh ice. Salt rim optional. The tahona’s earthy complexity makes this a margarita for people who think they’ve outgrown margaritas.

Recipe

The Don’s Paloma: 2 oz Don Julio Reposado · 3 oz fresh grapefruit juice · ½ oz fresh lime juice · ¼ oz agave nectar · 2 oz club soda · pinch of salt. Build over ice in a highball with a Tajín rim. The reposado’s vanilla and oak complexity elevate this beyond a standard Paloma.

Recipe

The Highland Paloma: 2 oz Tapatio Reposado · 3/4 oz fresh grapefruit juice · 1/2 oz fresh lime juice · 1/4 oz agave nectar · Pinch of salt · 3 oz Topo Chico. Build in a Collins glass over ice, stir gently.

Recipe

The Volcanic Margarita: 2 oz Fortaleza Reposado · 1 oz fresh lime juice · 3/4 oz agave nectar · 1/4 oz Grand Marnier float. Shake with ice, strain into a salt-rimmed rocks glass over ice. Garnish with a lime wheel.

Recipe

The G4 Paloma Fresca: 2 oz G4 Reposado · 1 oz fresh grapefruit juice · 1/2 oz fresh lime juice · 1/2 oz agave nectar · 2 oz club soda. Build in a salt-rimmed Collins glass over ice, stir gently.

Recipe

2 oz Ocho Blanco La Magueyera · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave nectar · 2 oz mineral water. Build in a tall glass over ice. Rim with sal de gusano. Garnish with a grapefruit wheel.

Recipe

2 oz El Pandillo La Ventana Blanco, 3/4 oz fresh lime juice, 1/2 oz grapefruit juice, 1/2 oz honey syrup (2:1), 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, and garnish with a grapefruit peel expressed over the surface.

Recipe

El Arenal Highball — 2 oz Cascahuín Lágrimas, 0.5 oz fresh lime juice, 0.25 oz raw agave nectar, 3 oz sparkling mineral water. Build over ice in a tall glass, stir gently, garnish with a grapefruit peel and a pinch of flaky salt.

Recipe

2 oz Terralta Reposado 110 · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed Collins glass over ice, stir gently.

Recipe

2 oz Fortaleza Still Strength Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 3 oz grapefruit soda · Build over ice in a salt-rimmed highball glass · Garnish with grapefruit wedge

Recipe

2 oz Tequila Ocho Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling grapefruit soda · Shake first four ingredients with ice, strain into highball over fresh ice, top with soda, garnish with grapefruit wedge.

Recipe

2 oz El Pandillo Reposado, 0.75 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz honey syrup (2:1 honey to warm water), 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, and garnish with a grapefruit peel expressed over the surface.

Recipe

2 oz ArteNOM 1549 Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over fresh ice, garnish with a grapefruit wheel.

Recipe

2 oz Tequila Ocho Plata · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build over ice in a salt-rimmed highball, stir gently.

Recipe

2 oz Tequila Ocho Blanco 2022 Los Nopales · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz mineral sparkling water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Ar'te Blanco · 1 oz fresh lime juice · 3 oz Topo Chico mineral water · Build in a Collins glass over ice, stir gently, garnish with a lime wheel.

Recipe

2 oz Tequila Ocho Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz soda water · Build in a highball over ice, stir gently, garnish with grapefruit wedge and salt rim.

Recipe

2 oz Tapatío Blanco 88, 0.75 oz fresh lime juice, 0.5 oz Ancho Reyes Verde, 0.25 oz agave syrup, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime coin floated on the surface.