National Tequila Day is on the horizon, and there’s no better way to celebrate than with six essential tequila cocktails from classic to creative.

So we asked the experts at Azuñia Tequila for some of their favorite recipes to celebrate the drink holiday. If you want to mix up one of these delicious libations at home, find Azuñia online or at a store near you.

Orgánica Skinny Margarita

Orgánica Skinny Margarita

Orgánica Skinny Margarita

Skip the mix for this honestly authentic Orgánica Skinny Margarita. With only four ingredients and less than 150 calories, this essential tequila cocktail is one you won’t tire of sipping on all season long.

Ingredients:

  • 1.5 oz. Azuñia Blanco or Reposado Organic Tequila
  • .75 oz. Azuñia Organic Agave Syrup
  • 1 oz. Fresh Lime Juice
  • splash of Water

Preparation: Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously for 10 seconds and pour into a glass. Top with garnish.


Mexicali Mule

Mexicali Mule

Photo by iStock

Mexicali Mule

Everybody loves a good mule, copper mug optional. Try the Mexicali Mule made with Azuñia Blanco Organic Tequila and three more easy-to-find, refreshing ingredients to create your new favorite tequila cocktail.

Ingredients:

  • 1.5 oz. Azuñia Blanco Organic Tequila
  • 4 oz. Ginger Beer
  • .25 oz. Fresh Lime Juice
  • 2 dashes Angostura Bitters

Preparation: Combine all ingredients in mug or glass and stir. Add ice and garnish.


Paloma

Paloma

Paloma

Don’t be afraid to venture from the Margarita—we promise, you won’t regret it. The best Paloma is made with award-winning Azuñia Reposado Organic Tequila, grapefruit liqueur, fresh citrus and a touch of simple syrup.

Ingredients:

  • 2 oz. Azuñia Reposado Organic Tequila
  • .5 oz. Giffard Pamplemousse
  • .5 oz. Fresh Lime Juice
  • .5 oz Fresh Grapefruit Juice
  • .5 oz Simple Syrup
  • dash Sea Salt
  • Grapefruit Wedge (to Garnish)

Preparation: Moisten the rim of a glass with the grapefruit wedge and salt the rim. Add a dash of sea salt to the bottom of the glass. Fill with ice. Add all ingredients. Top off with club soda and garnish.


Rhubarbe Paloma

Rhubarbe Paloma

Rhubarbe Paloma

For a twist on the classic, try the Paloma with everybody’s favorite summer vegetable, rhubarb. Fox Restaurant Concepts’ Beverage Director Mat Snapp created this signature Azuñia cocktail to be served with a reusable, recyclable metal straw at The Henry locations in Phoenix and Los Angeles.

Ingredients:

  • 1.5 oz. Azuñia Organic Blanco Tequila
  • 2 dashes Grapefruit Bitters
  • .75 oz. Fresh Grapefruit Juice
  • .5 oz. Giffard Rhubarb Liqueur
  • 1 Lime Wedge
  • splash Organic Club Soda
  • Hibiscus Salt (25:1 Salt: Hibiscus Powder)

Preparation: Wet the rim of a Collins glass with the lime wedge and salt the rim with hibiscus salt. Fill the glass with ice. Add all ingredients and top off with a splash of club soda. Serve with a sustainable straw, such as metal.


Amatitán Old Fashioned

Amatitán Old Fashioned

Amatitán Old Fashioned

Beyond the name, nothing about this cocktail is old fashioned. The Amatitán Old Fashioned is a classic with a tequila twist that gets a deep, rich, agave flavor by replacing the whiskey with Azuñia Reposado. You can also choose an older expression like Azuñia Añejo, aged to perfection up to 18 months.

Ingredients:

  • 1.5 oz Azuñia Añejo Tequila
  • .5 oz Diplomático Reserva Exclusiva Rum
  • 2 dashes Angostura Bitters
  • Sugar Cube
  • Garnish with Orange Peel and Rosemary

Preparation: In an Old Fashioned glass, lightly muddle the sugar cube and bitters. Fill with ice and add the tequila and rum. Stir, and garnish with an orange peel and sprig of rosemary.


Coco Curry Colada

Nothing says party like a Piña Colada, and this recipe is the best way to roll right from National Piña Colada Day into National Tequila Day. The Coco Curry Colada is as fun as it is flavorful by infusing the savory spices of India into rich Azuñia Añejo tequila and mixing it with rum, cream of coconut, pineapple, and lime.

Ingredients:

  • 1.5 oz. Madras Curry-Infused Azuñia Añejo Tequila*
  • .5 oz. Stolen Overproof Rum
  • 1 oz. Full Fat Coconut Milk
  • 1 oz. Coco Reàl Cream of Coconut
  • 3.5 oz. Fresh Pineapple Juice
  • .5 oz. Fresh Lime Juice
  • Mint Sprig (to Garnish)
  • Dehydrated Lime Wheel (to Garnish)

*Madras Curry-Infused Azuñia Añejo Tequila

  1. Weigh 30 grams of Madras curry powder and 300 grams of tequila on a scale, and combine in a sealable plastic bag.
  2. Sous-vide at 130 degrees for 90 minutes.
  3. Strain and store for up to two weeks.

Preparation: Add all ingredients, save for the garnishes, to a shaker with ice. Shake and strain into a chilled Old Fashioned glass over fresh ice. Garnish with mint and a dehydrated lime wheel.