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“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”

2 oz Tequila
¼ oz Chareau
¼ oz Creme de violette
¾ oz Lemon juice
½ oz Simple syrup
½ oz Cucumber slices Calls for juice but muddling is OK

Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.

1½ oz Tequila
3 oz Ginger beer
½ oz Lime juice
½ oz Creme de cassis

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

I was determined to make tequila and champagne like each other.

1 oz Tequila use Tesoro Blanco
¼ oz Campari
¼ oz Creme de cacao use Marie Brizard
½ oz Vermouth (dry) use Dolin Blanc
1 tsp Ginger syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.

From Superbueno, NY, tequila infused with green mango, Sauterne, eau de vie and honey

2¼ oz Tequila Infuse with green mango
½ oz Eau de vie Use mango eau de vie
¼ oz Honey syrup
¾ oz Wine (white) Use Sauterne
2 dash(es) Saline solution

Garnish with drops of costeno chile oil

(inspired by The Aviary)

2¼ oz Tequila
½ oz Dry curacao
½ oz Agave syrup use 2:1 agave to water
¾ oz Lime juice

Agave syrup is 2:1 agave to water, salt rim optional

1 bottle(s) Tequila use one full can of tequila blanco
4 oz Dry curacao or Cointreau
3 bottle(s) Beer (IPA) use Corona Light

Mix with one can of lime concentrate and put in the fridge.

2¼ oz Tequila
¾ oz Cointreau Use Cointreau Noir
¾ oz Blackberry syrup Use 1x blackberries to ¾x sugar to ½x water
¾ oz Lime juice

1½ oz Tequila
½ oz Cherry Heering
½ oz Honey syrup
½ oz Lime juice
½ oz Sherry Use manzanilla

2¼ oz Tequila
¾ oz Chartreuse (yellow)
½ oz Jalapeno simple syrup 1 cup water to 1 cup sugar and 1-3 sliced jalapenos.
¾ oz Lime juice
1½ oz Pineapple juice

1½ oz Tequila
¼ oz Agave syrup
¼ oz Lime juice
1 oz Pomegranate juice can split with Pama

2¼ oz Tequila use Fortaleza Blanco
½ oz Dry curacao
½ oz Black pepper simple syrup mix ½ cup water to ½ cup water and ½ tablespoon crushed black pepper or ¼ cup whole peppercorns
½ oz Lime juice
1½ oz Watermelon mix 3:1 juice with simply syrup

Muddle with cucumber slices

Meant to evoke a Moroccan sky with an ice sphere standing in for a full moon, this blue tequila cocktail features floral notes from the crème de violette and maraschino liqueur, citrus brightness, and a hint of heat on the finish.

2 oz Tequila
½ oz Creme de violette
¼ oz Maraschino liqueur
¾ oz Lime juice
½ oz Orgeat (almond syrup)
Flower (edible)

Add all of the ingredients to a shaker with ice, shake, and double strain into a glass over ice. Garnish.

1½ oz Mezcal
1½ oz Tequila Use reposado
¼ oz Agave syrup
2 dash(es) Angostura bitters Surely there are more creative bitters?

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
½ oz Agave syrup
3 oz Cider use EastCiders Ruby Red or Fresca
½ oz Lime juice

From Death & Co. Blanc vermouth infused with sage.

2 oz Tequila use Cabrito Blanco
¾ oz Vermouth (dry) infused with sage
½ oz Honey syrup
¾ oz Lime juice
Cucumber ribbon
3 Cucumber slices

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.

From Death & Co.

¾ oz Tequila use Tesoro Reposado
¾ oz Gran Marnier
1½ oz Wine (sparkling) or Champagne
1 dash(es) Orange bitters

Stir over ice, strain into coupe. Top with champagne, no garnish.

Has bitter grapefruit notes, similar to Luposo as a cocktail

2¼ oz Tequila use blanco; recipe calls for just 1½
¼ oz Campari
½ oz Grapefruit juice
¾ oz Lime juice
½ oz Simple syrup recipe calls for ¾