11 Tequila Recipes That Go Beyond Margaritas

There are so many more sides to the agave spirit.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Updated May 16, 2024
Salted grapefruit cordial topped with seltzer and served over ice

Serious Eats / Vicky Wasik

I'll admit that a frosty margarita is what initially comes to mind when I think of tequila. It was the very first cocktail I ordered when I turned 21 and it was my go-to drink for the better part of my twenties. While it's true that a well-crafted classic margarita is a thing of beauty, there is so much more to explore when it comes to tequila-based drinks. The unique flavor profiles of each variety of tequila—bright and grassy blanco, rich and mellow reposado, dark and smoky añejo—make it so extraordinarily versatile that we no longer have to limit ourselves to traditional cocktail combinations. Our favorite tequila recipes offer a road map to take you on an adventure of your choosing. Buckle up and enjoy the ride!

  • Classic Margarita

    Classic margarita served up in salt-rimmed rocks glass over ice with lime wheel

    Serious Eats / Vicky Wasik

    The key to making the best possible margarita is ridiculously simple: Use high-quality ingredients. The classic only needs fresh-squeezed lime juice, Cointreau, and good blanco tequila. Margarita mix, who?

  • The Best Frozen Lime Margarita

    Closeup of frozen lime margarita served up in classic stemmed margarita glass against black background

    Serious Eats / Robyn Lee

    No slushy machine is required to make a restaurant-quality frozen margarita—simply freeze your margarita base. It won't actually be frozen solid due to the alcohol, but certainly hard enough to blend to the perfect consistency. Just have those frozen margarita glasses ready.

  • Pineapple Margarita

    Pineapple margarita in short stemmed cocktail glass with lime wheel against dark background

    Serious Eats / Robyn Lee

    The light caramel flavors of reposado tequila pair beautifully with sweet, ripe fresh pineapple in this margarita, though you can use blanco tequila as well. If your pineapple isn't as ripe as you'd like (and you want your drink now and not a couple of days from now), microwave your pineapple chunks on a plate for 12 seconds to bring out their sweetness. I'd even toss larger pieces on the grill to get a little smoky flavor, if I already have it fired up.

  • Fresh Watermelon Margaritas

    Fresh watermelon margarita served up on ice on wooden surface

    Serious Eats / Robyn Lee

    The vibrant color of fresh watermelon in this margarita screams summer in a glass. Just a little bit of Kosher salt amplifies the fruit's natural sweetness, while the elderflower liqueur adds a pleasant floral note.

    Continue to 5 of 11 below

  • The Upgraded Paloma

    Grapefruit cocktail topped with seltzer and served up over ice

    Serious Eats / Vicky Wasik

    Another quintessential warm weather drink is the Paloma, traditionally grapefruit soda spiked with tequila. Homemade grapefruit cordial mixed with blanco tequila, lime juice, and bitter Campari and topped off with bubbly seltzer takes this drink up several notches. If you're a Paloma lover like I am, it's well worth the extra effort.

  • Rhubarb-Strawberry Margarita

    Strawberry Rhubarb Margarita served up over ice in rocks glass

    Serious Eats / Robyn Lee

    If you're a sucker for anything rhubarb and strawberry, this margarita will be right up your alley. Add surplus rhubarb-strawberry syrup to seltzer for a fruity homemade soda...or just make more margaritas!

  • El Diablo con Limón (Tequila Punch With Cassis and Lemon)

    Tequila punch with cassis and lemon in dispenser displayed with filled punch glasses

    Serious Eats / Vicky Wasik

    This streamlined version of the tequila- and crème de cassis-based Diablo cocktail—made famous at Portland's Clyde Common—uses an easy no-cook lemon syrup packed with tangy flavor and is far more aromatic than the traditional variety made only with lemon peel. The punch base can be made up to ten hours ahead, then topped off with seltzer at party time.

  • The Charming Foxhole

    The Charming Foxhole served up in a coup cocktail glass garnished with orange peel

    Serious Eats / Nick Caruana

    A nuanced and sophisticated nod to the Negroni, this amaro-laced tequila cocktail blends reposado tequila with Cocchi Vermouth di Torino and Amaro Nonino for added depth and replaces Campari with the bittersweet orange and rhubarb flavor of Aperol. A couple dashes of Peychaud's bitters provide a subtle anise aroma.

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  • Swiss Cartel (Tequila Negroni Cocktail)

    Tequila Negroni Cocktail over ice in rocks glass against magenta background

    Serious Eats / Vicky Wasik

    Smooth, soft, and almost butterscotchy with rich vanilla notes, this Negroni-adjacent cocktail pairs aged tequila with Gran Classico and sweet Carpano Antica. if you prefer a less sweet drink, add an extra quarter ounce of tequila.

  • Three-Piece Suit (Tequila and Sherry Big-Batch Cocktail)

    Three-Piece-Suit tequila and sherry cocktail in coupe glass on copper tray

    Serious Eats / Vicky Wasik

    As with all killer party drinks, the key to success is mixing the base well ahead so it has plenty of time to chill—in the freezer—so the cocktail is neither too cold nor too warm when served. The grassy notes and soft vanilla aromatics of the reposado tequila blend perfectly with the nutty caramel notes of the oloroso sherry.

  • Clamato Sangrita With Jalapeño and Coriander

    Clamato Sangrita served up in a shot glass

    Serious Eats / Vicky Wasik

    While technically not a tequila-based cocktail, per se, this bright, spicy tomato-based chaser is made for good sipping tequila. Bloody Maria fans will love the super-savoriness of the clam juice, Worcestershire sauce, celery salt, and ground coriander.

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