Cocktail Recipes

Recipe

2 oz Viva Mexico Tahona Blanco · ¾ oz fresh lime juice · ½ oz agave nectar · 2 thin slices cucumber · Pinch of flaky sea salt · Muddle cucumber, shake all with ice, strain into a chilled coupe, garnish with a single cucumber ribbon

Recipe

2 oz El Ateo Blanco Still Strength · ¾ oz fresh lime juice · ½ oz agave nectar · 2 thin slices cucumber · Muddle cucumber gently, shake all ingredients with ice, double-strain into a coupe, garnish with a cucumber ribbon.

Recipe

2 oz Siete Leguas 70th Anniversary Criollos Blanco · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel and a pinch of flaky salt

Recipe

2 oz Manuscrito Tequila Blanco · 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 tall glass, stir gently, garnish with a grapefruit wheel and a pinch of flaky salt on the rim

Recipe

2 oz G4 High Proof Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes saline solution (20%) · Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel dusted in Tajín.

Recipe

2 oz Santanera Tahona Blanco · ¾ oz fresh lime juice · ½ oz agave nectar · 2 thin slices cucumber · Pinch of flaky sea salt · Muddle cucumber gently, shake all ingredients with ice, strain into a rocks glass over a large cube, garnish with a cucumber ribbon and a crack of black pepper.

Recipe

2 oz Corralejo Añejo · 0.5 oz piloncillo syrup · 2 dashes mole bitters · 1 dash Angostura · Stir over a large ice cube, express an orange peel and drop it in.

Recipe

2 oz Volans Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel and a cinnamon stick laid across the rim

Recipe

2 oz Lágrimas Del Valle Reposado · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

2 oz Cayéya Single Barrel Reposado · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Build in rocks glass over a large ice cube · Garnish with a flamed orange peel

Recipe

2 oz Paladar Reposado Tempranillo Finish · ¾ oz spiced pear syrup · ¾ oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin pear fan and a cinnamon stick

Recipe

2 oz Alma del Jaguar Reposado · ¾ oz fresh lime juice · ½ oz raw honey syrup · ¼ oz Grand Marnier · Shake with ice, strain into a rocks glass over a large cube, garnish with a dehydrated orange wheel and a cinnamon stick.

Recipe

1.5 oz Amatiteña Red Wine Barrel Añejo · 0.75 oz sweet vermouth · 0.25 oz Amaro Nonino · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry and an orange twist

Recipe

2 oz Tequila Primo 1861 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Pinch of flaky salt · Build over ice in a tall glass, stir gently, garnish with a grapefruit wedge and a sprig of fresh thyme

Recipe

2 oz Wild Common Still Strength Blanco · ¾ oz fresh lime juice · ½ oz agave nectar · 2 dashes saline solution (20%) · Shake hard with ice, strain into a rocks glass over a large cube, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz El Tequileño Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz simple syrup · Top with grapefruit soda · Build over ice in a salt-rimmed Collins glass, garnish with a grapefruit wedge.

Recipe

2 oz Tequila Ocho Añejo 2021 · 0.25 oz agave nectar · 2 dashes mole bitters · 1 dash Angostura bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a cinnamon stick.

Recipe

2 oz Dos Armadillos Añejo · 0.75 oz Ancho Reyes Chile Liqueur · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz Chamucos Diablo Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over a single large cube, garnish with a charred lime wheel

Recipe

2 oz Dulce Vida Añejo · 0.75 oz fresh orange juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with an expressed orange peel

Recipe

2 oz Don Julio 70 · ¾ oz fresh lemon juice · ½ oz honey-ginger syrup · 2 dashes orange bitters · Shake with ice, strain into a chilled coupe · Garnish with a thin pear slice

Recipe

2 oz Esperanto Añejo · 0.75 oz Amaro Montenegro · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a grapefruit twist.

Recipe

2 oz Orendain Ollitas Reposado · ¾ oz fresh lime juice · ½ oz honey syrup (2:1) · 2 dashes celery bitters · Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

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

Recipe

2 oz Tres Agaves Añejo · 0.75 oz Ancho Reyes · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel dusted with smoked salt.

Recipe

2 oz Pueblo Viejo Orgullo Añejo · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

2 oz Arette Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.5 oz agave nectar · Top with grapefruit soda · Build over ice in a salt-rimmed highball glass.

Recipe

1.5 oz Clase Azul Añejo · 0.75 oz amaro (Averna) · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a flamed orange peel

Recipe

1.5 oz Herradura Selección Suprema · 0.5 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · 1 dash orange bitters · Stir over ice for 30 seconds · Strain into a coupe · Garnish with an expressed orange peel

Recipe

2 oz Espolòn Añejo Cristalino · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Casa Dragones Añejo Barrel Blend · 0.5 oz Pedro Ximénez sherry · 2 dashes mole bitters · Express an orange peel over the glass · Stir over a large ice cube and serve in a rocks glass

Recipe

2 oz Siembra Valles Ancestral · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz mineral water · Build in a salt-rimmed highball over ice, stir gently.

Recipe

2 oz Maestro Dobel Diamante · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel.

Recipe

2 oz Caballito Cerrero Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling grapefruit soda · Pinch of smoked salt · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wheel and thyme sprig

Recipe

2 oz Olmeca Altos Añejo · 0.5 oz raw piloncillo syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Stir all ingredients with ice in a mixing glass for 30 seconds until well chilled and diluted. Strain over a single large ice cube in an old fashioned glass. Express an orange peel over the surface, run it along the rim, and drop it in. Finish with a small pinch of smoked salt atop the ice cube. · Garnish: Expressed orange peel and a pinch of flaky smoked salt on the rim · Glass: Old fashioned glass

Recipe

2 oz Gran Centenario Leyenda Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 wide strip of orange peel · Combine tequila, sherry, agave nectar, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled old fashioned glass over a single large ice cube. Express the orange peel over the surface, twist, and rest it on the rim. Let it sit a moment before the first sip—forgiveness is never rushed.

Recipe

2 oz Chinaco 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 a large cube, garnish with a charred lime wheel

Recipe

2 oz Suerte Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · Top with Topo Chico · Build over ice in a salt-rimmed highball, garnish with a grapefruit wheel.

Recipe

Ingredients: 2 oz Gran Dovejo Añejo, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.25 oz Amaro Nonino, 2 dashes mole bitters. Directions: Combine all ingredients in a shaker with ice and shake vigorously for 12 seconds. Double-strain into a chilled coupe. Garnish with a thin wheel of dehydrated orange and a light dusting of ground cinnamon. The Amaro Nonino bridges the tequila's herbal and caramel notes while the mole bitters deepen the chocolate undercurrent.

Recipe

2 oz Tears of Llorona No. 3 Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes mole bitters · 1 dash orange bitters · Orange peel for garnish · Combine tequila, sherry, demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe. Express an orange peel over the surface, rim the glass edge, and drape the peel over the side. · Glass: Coupe

Recipe

2 oz Cazadores Añejo · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with mineral water · Pinch of flaky salt · Build in a highball over ice, stir gently, garnish with a grapefruit wedge and salt rim on one side

Recipe

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

Recipe

2 oz Villa Lobos Plata, 0.75 oz fresh lime juice, 0.5 oz blanc vermouth, 0.25 oz agave syrup, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime coin and a single cracked peppercorn.

Recipe

2 oz Patrón Silver, 1 oz fresh lime juice, 0.5 oz agave nectar (2:1 agave to water). Shake hard with ice, strain into a rocks glass over fresh ice, garnish with a lime wheel. Salt rim optional.

Recipe

2 oz Código 1530 Añejo · 0.75 oz Carpano Antica Formula sweet vermouth · 0.25 oz Tempranillo red wine reduction (reduce 1 cup to 2 tbsp with 1 tsp sugar) · 2 dashes Angostura bitters · Orange peel for garnish · Combine the tequila, sweet vermouth, cooled red wine reduction, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a coupe glass. Express an orange peel over the surface, twist, and rest it on the rim. · Glass: Coupe

Recipe

2 oz Excellia Reposado · 0.75 oz fresh blood orange juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Amaro Nonino · 2 dashes mole bitters · Combine all ingredients in a mixing tin with ice. Shake vigorously for 12 seconds. Double strain into a rocks glass over a single large ice cube. Garnish with the peppered blood orange wheel. · Garnish: Thin wheel of blood orange dusted with cracked black pepper · Glass: Rocks glass

Recipe

2 oz San Matías Gran Reserva Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz rich demerara syrup (2:1) · 2 dashes mole bitters · 1 dash Angostura bitters · Orange peel for garnish · Combine tequila, sherry, demerara syrup, and both bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist, and drape along the rim. Sip slowly—this one rewards patience. · Glass: Rocks glass

Recipe

2 oz Fortaleza Winter Blend · 1 oz fresh grapefruit juice · 0.5 oz cinnamon syrup · 2 oz sparkling water · Build over ice in a tall glass, garnish with grapefruit wedge and cinnamon stick.

Recipe

2 oz Siembra Azul Añejo, 0.5 oz dry curaçao, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 20 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in. No sugar, no ornament — just the spirit.

Recipe

2 oz Mijenta Añejo Tequila · 0.5 oz Ancho Reyes Original chile liqueur · 0.25 oz agave nectar · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir firmly for 30 seconds until well-chilled and properly diluted. Strain into an Old Fashioned glass over a single large ice cube. Express the orange peel over the surface, releasing its oils, then rest it on the drink. · Garnish: Wide orange peel, expressed and laid across the surface · Glass: Old Fashioned glass

Recipe

2 oz Pasote Extra Añejo · 0.5 oz Amontillado sherry · 0.25 oz agave nectar · 2 dashes mole bitters · 1 wide strip of orange peel · Combine Pasote Extra Añejo, Amontillado sherry, agave nectar, and mole bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist, and drape across the rim. · Glass: Rocks glass

Recipe

2 oz T1 Tequila Uno Añejo | 0.75 oz fresh lime juice | 0.5 oz agave nectar | 0.25 oz Licor 43 | 2 dashes mole bitters. Shake all ingredients vigorously with ice. Strain into a chilled coupe glass. Garnish with a thin orange wheel and a light dusting of cinnamon.

Recipe

Pour 1.5 oz into a tulip-shaped copita or Glencairn glass. Rest for ten minutes at room temperature. Sip slowly over the course of an hour. To dilute or mix this expression would be to erase two decades of quiet work.

Recipe

Stir 2 oz Casamigos Añejo, 0.75 oz Licor 43, 0.25 oz cold-brew coffee, and 2 dashes mole bitters over a large ice cube for 30 seconds. Strain into a chilled rocks glass over fresh ice. Express an orange peel over the surface, then rest it on the rim. The drink transitions from sweet warmth to roasted depth in rhythmic waves.

Recipe

2 oz Excellia Añejo • 0.75 oz fresh lemon juice • 0.5 oz honey syrup (2:1 honey to water) • 0.25 oz Lillet Blanc • 1 egg white • Garnish: 3 drops of Angostura bitters on the foam, dragged with a pick into a quicksilver swirl. Dry shake all ingredients vigorously for 15 seconds, then add ice and shake again until well chilled. Fine strain into a chilled coupe.

Recipe

2 oz Suerte Añejo Tequila · 0.5 oz ancho chile liqueur (such as Ancho Reyes Original) · 0.25 oz agave nectar · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 25–30 seconds until well chilled and diluted. Strain over a single large ice cube in a double old fashioned glass. Express the orange peel over the surface, then rest it against the rim alongside the thyme sprig. · Garnish: Expressed orange peel and a small sprig of fresh thyme · Glass: Double old fashioned glass

Recipe

2 oz Partida Blanco, 0.75 oz fresh lime juice, 0.5 oz Ancho Reyes Verde, 0.5 oz cucumber juice, 0.25 oz agave syrup, pinch of sea salt. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon and a single grapefruit peel expressed over the top.

Recipe

2 oz Tequila Cabeza Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 0.25 oz mezcal (for smoky rinse) · 2 dashes celery bitters · Rinse the rocks glass with mezcal and discard the excess. Combine tequila, lime juice, agave nectar, and celery bitters in a shaker with ice. Shake vigorously for 12 seconds and strain over a single large ice cube in the prepared glass. Garnish with a charred lime wheel and a partial salt rim. · Garnish: Charred lime wheel and a pinch of flaky sea salt on the rim · Glass: Rocks glass

Recipe

2 oz Tesoro de Don Felipe Añejo · 0.75 oz fresh lemon juice · 0.5 oz agave nectar · 0.25 oz Ancho Reyes chile liqueur · 2 dashes Angostura bitters · Lemon twist for garnish · Combine the tequila, lemon juice, agave nectar, Ancho Reyes, and bitters in a shaker with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe glass. Express the lemon twist over the surface, then rest it on the rim. The cocktail should greet you with warmth and spice before the citrus even registers — a fitting first line. · Glass: Coupe

Recipe

2 oz Cuervo Reserva de la Familia Extra Añejo · 0.5 oz amaro (Averna or Montenegro) · 0.25 oz agave nectar · 2 dashes mole bitters · Orange peel for garnish · Combine tequila, amaro, agave nectar, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe. Express the orange peel over the surface, rim the glass, and drop it in. The drink should feel dense and contemplative — sip slowly. · Glass: Coupe · The amaro reinforces the tequila's herbal-bitter backbone without competing with its barrel-aged richness. Think of this as an Old Fashioned that traded bourbon's grain sweetness for agave's mineral depth.

Recipe

2 oz Gran Coramino Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz dark chocolate liqueur (such as Mozart Dark) · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with ice. Stir for 30 seconds until well-chilled and diluted. Strain into a rocks glass over a single large ice cube. Express a flamed orange peel over the surface, then rest it on the rim alongside a cinnamon stick. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Rocks glass

Recipe

2 oz Volcán X.A Extra Añejo · 0.25 oz piloncillo syrup (dissolve grated piloncillo in equal parts warm water) · 2 dashes mole bitters · 1 dash Angostura bitters · 1 wide strip of orange peel · Pinch of Maldon smoked sea salt · Dissolve the pinch of smoked salt in the piloncillo syrup. Combine syrup, both bitters, and tequila in a mixing glass with large ice cubes. Stir 30–35 revolutions until well-chilled and silky. Strain into a rocks glass over a single large ice sphere. Express the orange peel over the surface, run it around the rim, and nestle it against the ice. Serve immediately. · Garnish: Expressed orange peel and optional cacao nib on the rim · Glass: Rocks glass

Recipe

2 oz Cazcanes No. 9 Reposado Tequila · 0.75 oz fresh lime juice · 0.5 oz mezcal (lightly smoked, such as Del Maguey Vida) · 0.5 oz raw honey syrup (1:1 honey to warm water) · 2 dashes mole bitters · Lime wheel and a pinch of smoked sea salt for garnish · Combine tequila, mezcal, lime juice, honey syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Garnish with a lime wheel and a small pinch of smoked sea salt placed directly on the wheel. The mezcal amplifies the reposado's inherent smokiness without overwhelming it — a cocktail that hums with tension and resolve. · Glass: Coupe

Recipe

2 oz Cimarrón Añejo, 0.75 oz Amontillado sherry, 0.25 oz agave syrup (1:1), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice 25–30 seconds, strain into a chilled coupe or rocks glass over a single large cube. Express an orange peel over the top and drop it in.

Recipe

2 oz G4 Reposado Madera · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a salt-rimmed highball over ice, garnish with a grapefruit wedge.

Recipe

2 oz Fortaleza Lot 100 Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Pinch of flaky salt · Shake with ice, strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

2 oz Tapatio Excelencia Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz Demerara syrup · 2 dashes mole bitters · 1 strip of orange peel · Combine Tapatio Excelencia, Pedro Ximénez sherry, Demerara syrup, and mole bitters in a mixing glass with ice. Stir slowly for 30 seconds until well-chilled and silken. Strain into a rocks glass over a single large ice cube. Express the orange peel over the surface, twist, and rest it against the rim. Sip contemplatively. · Glass: Rocks glass

Recipe

2 oz Don Fulano Añejo 3 Year · 0.5 oz aged rum · 0.5 oz agave nectar · 3 dashes mole bitters · Stir over ice, strain into rocks glass, garnish with orange peel.

Recipe

2 oz Don Fulano Reposado Fuerte · 1 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 over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Don Pilar Blanco · 1 oz fresh lime juice · 0.75 oz agave nectar · 4 fresh mint leaves · Muddle mint, shake all ingredients with ice, double-strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

1.5 oz Don Fulano Añejo Imperial · 0.75 oz Amaro Nonino · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into coupe, garnish with orange twist.

Recipe

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

Recipe

2 oz Volcán Reposado · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave nectar · Top with mineral water · Build in a salt-rimmed highball glass over ice, garnish with a grapefruit wheel.

Recipe

2 oz Cimarrón Reposado, 0.5 oz fresh lime juice, 0.25 oz agave syrup, 3 oz chilled grapefruit soda. Build in a tall glass over ice, stir gently, and garnish with a grapefruit twist and a pinch of flaky salt on the rim.

Recipe

2 oz El Tesoro Mizunara Finish Añejo, 1 barspoon agave nectar (light), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with a large clear ice cube for 20 seconds. Express an orange peel over the glass and drop in. Garnish with a single toasted cedar chip on the side (optional).

Recipe

2 oz Volcán Cristalino · 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 wedge and pink salt rim.

Recipe

2 oz Tierra Noble Blanco · 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 wedge.

Recipe

2 oz Cascahuín Tahona Reposado · 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 highball over ice, stir gently, garnish with grapefruit wedge.

Recipe

2 oz Don Fulano Blanco Fuerte · 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 highball, stir gently, garnish with a grapefruit wheel.

Recipe

2 oz Fuenteseca Cosecha 2021 Blanco, 0.5 oz fino sherry, 0.25 oz Yellow Chartreuse, 2 dashes celery bitters. Stir with ice for 20 seconds — no more. Strain into a chilled coupe. Express a grapefruit peel over the surface and discard.

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 Caballito Cerrero Añejo · 0.75 oz cold-brew coffee liqueur · 0.5 oz dark cacao nib syrup · 0.25 oz Pedro Ximénez sherry · 2 dashes mole bitters · 1 dash black walnut bitters · Stir all ingredients with ice for 30 seconds until well-chilled and silky, then strain into a chilled coupe. Express an orange peel over the surface and discard. · Garnish: a wide strip of grapefruit peel dusted with cracked black pepper and a cinnamon stick laid across the rim · Glass: coupe

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

1.5 oz Mezcal de Tequila Añejo · 0.75 oz sweet vermouth · 0.25 oz Ancho Reyes · 2 dashes mole bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

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 Pueblo Viejo Orgullo Cristalino Extra Añejo · 0.75 oz blanc vermouth · 0.25 oz chamomile syrup · 2 dashes celery bitters · 1 dash saline solution · Stir all ingredients with ice for 30 seconds and strain into a chilled coupe; express a grapefruit peel over the surface and discard. · Garnish: thin white grapefruit wheel rested on the rim with a small sprig of dried sage · Glass: coupe

Recipe

2 oz Tapatio Añejo 110, ¾ oz fresh lime juice, ½ oz piloncillo syrup (dissolve grated piloncillo in equal parts hot water), ¼ oz Amaro Nonino, 1 dash Angostura bitters. Shake all ingredients vigorously with ice for 12 seconds. Double strain into a chilled coupe. Garnish with a thin wheel of dehydrated orange and a light grating of cinnamon.

Recipe

2 oz Tequila Ocho Reposado Los Nopales · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with sparkling mineral water · Build in a highball glass over ice, garnish with a grapefruit wedge and pinch of sea salt.

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 Cascahuín Rosa Blanco, 0.75 oz fresh lime juice, 0.5 oz celery syrup (equal parts sugar and fresh celery juice), 3 dashes saline solution, 1 dash celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon and a pinch of sea salt on the rim.

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 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 Fuenteseca Cosecha 2015 Blanco, 0.75 oz fresh lime juice, 0.5 oz Cocchi Americano, 0.25 oz agave syrup, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a grapefruit twist expressed and dropped.

Recipe

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

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

2 oz Calle 23 Añejo Criollo · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz mineral sparkling water · Pinch of flaky sea salt · Build in a tall glass over ice, stir gently, garnish with a grapefruit wheel and a sprig of thyme

Recipe

2 oz Tapatio Reposado 110 · 0.75 oz Ancho Reyes · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into coupe, garnish with orange peel.

Recipe

2 oz Tequila Ocho Blanco · 0.75 oz fresh lime juice · 0.5 oz grapefruit juice · 0.25 oz agave nectar · Top with Topo Chico · Build in a salt-rimmed Collins glass over ice.

Recipe

2 oz Tequila Ocho Blanco 2024 Los Nopales · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling mineral water · Build in a tall glass over ice, stir gently, garnish with a grapefruit wedge and pinch of sea salt on the rim.

Recipe

2 oz Fuenteseca Reserva Extra Añejo 10 Year · 0.75 oz fig and cinnamon bark syrup · 0.25 oz dark chocolate liqueur · 0.25 oz fresh orange juice · 2 dashes mole bitters · 1 dash Angostura bitters · Stir all ingredients except orange juice over a large ice cube, then add orange juice and give one final gentle stir to integrate without diluting the viscosity. · Garnish: flamed orange peel laid across a dried fig half and a cinnamon stick · Glass: wide-rimmed double old fashioned

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.

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 Mezcal de Tequila Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a flamed orange peel

Recipe

2 oz Dos Hombres Reposado Tequila · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 0.25 oz mezcal (for a smoky rinse) · 2 dashes mole bitters · Rinse a coupe glass with mezcal, discarding excess. Shake remaining ingredients with ice and strain into the prepared glass. Garnish with a torched orange peel, expressing the oils over the surface.

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 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 El Tesoro Mundial Sherry Cask Añejo, 0.5 oz Pedro Ximénez sherry, 0.25 oz Bénédictine, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, garnish with an orange twist expressed over the surface.

Recipe

2 oz G4 Reposado de Madera · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · Top with mineral water · Build in salt-rimmed highball glass over ice.

Recipe

2 oz Cuentacuentos Extra Añejo · 0.75 oz dark chocolate and fig syrup · 0.25 oz orange blossom honey syrup · 2 dashes mole bitters · 1 dash black walnut bitters · Stir all ingredients with ice for 30 seconds until well-chilled and silky, then strain into the glass over a single large ice sphere. · Garnish: flamed orange peel expressed over the surface and laid across the rim with a cinnamon stick · Glass: double old fashioned

Recipe

2 oz Tequila Ocho Reposado · 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, garnish with a grapefruit wheel.

Recipe

2 oz Tequila Ocho Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz Topo Chico · Build in highball over ice, stir gently, garnish with grapefruit wedge and pinch of Maldon salt on rim.

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

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 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.