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.
Guadalajara Punch is a regional favorite in Jalisco, Mexico. The large format drink combines various citrus fruits with soda, tequila and salt. It’s served in a clay vessel and is sometimes called the Cazuela Voladora, or “flying casserole”; its easy-drinking nature can “send you flying.” (See also: Cantarito, another tequila classic served in earthenware.)
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, while Roma Norte, a Mexico City–inspired bar in San Diego, swaps the expected reposado for a brighter blanco expression and serves its version up in a coupe.
A holdover from the 1970s, the Tequila Sunrise doesn’t often get its flowers from the cocktail community. But for Ignacio “Nacho” Jimenez, the drink doesn’t have to be a punchline. His take, the Sun-Risa, levels up each of its parts: The juice is lengthened with a touch of bitter orange for extra-tart complexity, and the grenadine is swapped out for hibiscus-habanero syrup. The tequila is combined with mezcal for added smokiness. At Tavern Next Door, meanwhile, the drink goes in a tropical direction.
Though the Toreador predates the Margarita, it’s much less popular globally. In Australia, however, it’s a well-known classic and a standard entry in the mental recipe book of most professional Aussie bartenders. Jeremy Blackmore, creative director for Sydney’s Mucho Group of bars, describes the drink—a mix of tequila, apricot liqueur, lime juice and simple syrup—as “such a great, simple drink that gets overlooked.”
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.”
