In the tequila canon, the immense popularity of the Margarita and Paloma (and their many riffs) has left some other classics overlooked. From spirit-forward drinks to tropical classics and even an unexpected agave-based aperitif, the world of tequila drinks beyond these headliners is vast, and worth exploring. Here are five underrated recipes to start with.
There are not one, but two 20th-century cocktails starring tequila that bear the “Matador” name. The older of the two, which dates back to the 1930s and is featured in the Café Royal cocktail book, is an equal-parts mixture of tequila, orange Curaçao and dry vermouth. The Tequila Matador, meanwhile, was printed in Trader Vic’s Bartender’s Guide in the 1970s and combines tequila, pineapple and lime juice. Though obscure, the two have inspired modern riffs on their templates, leaning into the Manhattan-like structure of the first or playing up the tropical tones of the second.
A holdover from the 1970s, the Tequila Sunrise is a mostly forgotten disco drink. But for Ignacio “Nacho” Jimenez, the cocktail doesn’t have to be a punchline. His take, the Mezcal Sun-Risa, levels up each of its parts: The orange juice is lengthened with a touch of bitter orange juice for extra-tart complexity, and the grenadine is swapped out for hibiscus-habanero syrup. The tequila is combined with mezcal for added smokiness.
The Tommy’s Margarita is, of course, the most popular riff on the Margarita. But a lesser-known modern classic, the Infante, has also had a following among craft cocktail circles. Made with orgeat and rose water, this drink was originally created by Giuseppe González in New York City and has since traveled, from Los Angeles to Sydney, challenging the boundaries of what a Margarita can be.
Mezcal Negronis have skyrocketed over the past few years, but the tequila version of the drink has gone under the radar. Popularized by Gary “Gaz” Regan, the Rosita calls for reposado tequila at its base and cuts the typical sweet vermouth portion with a half-ounce of dry vermouth. At the Franklin in New Orleans, smoked tequila adds nuance to the bar’s take on the drink.
The words “tequila” and “aperitif” are rarely seen together in a drink description, which is what makes the Metexa stand out. For Jamie Boudreau, who has revived the mix of tequila, quinquina and Swedish punsch, the drink is ideal “for people that are tired of Margaritas, but want something elegant that packs a little jab.”
