Ahh Tequila!: 3 Tequila cocktails you should know how to mix

Tequila is a delicious Mexican spirit made from the core of the agave plant. The history of tequila dates back thousands of years, when people in the pre-Columbian period would drink the nectar from the agave plant and occasionally leave it out in the sun to ferment.

Long beloved in Mexico, the spirit is now enjoyed in bars all over the world, and is the central ingredient to some of history’s most classic cocktails, the most common of which should certainly be in any bartender’s repertoire.

Tequila is so much more than pouring salt on your wrist, squeezing lime into your mouth and taking a shot of the sweet spirit – let’s take a look at some of the cocktails that make this classic drink so popular the world over.

1. The Margarita

Ingredients:

  • 50ml Tequila

  • 20ml Cointreau

  • 30ml lime juice

Method:

Shake the ingredients together and strain into a chilled glass – salt rim is optional.

About:

The Margaritas is easily the world’s most popular Tequila cocktail. Whilst there are many origins surrounding this ultra-refreshing cocktail, none have ever been verified, and so its origins remain a delightful mystery.

This being said, the first recorded account of mixing Tequila with Cointreau and lemon juice took place in 1937, as an entry in the Cafe Royal Cocktail Book from London. The Margarita would soon become incredibly popular in the United States at the end of prohibition, and the family of drinks soon became known as “daisies” which, in Spanish, is, of course, “Margarita”!

Tommy’s Margarita, invented by the “Tequila Guru”, Julio Bermejo, is famous for being the first to use 100 percent agave syrup. It took on the title of “Tommy’s Margarita” so that it could always have the connotation with Tommy’s Mexican Restaurant, the San Francisco institution where the cocktail was invented.

So, although the origins of the Margarita are pretty murky, it’s safe to say the modern Margarita can be linked to the restaurant (which now boasts hundreds of different Tequila options and goes through hundreds of kilos of limes each week!).

2. The Batanga

Ingredients:

  • 50ml Tequila Blanco

  • 100ml Coca Cola

  • 15 lime juice

Method:

Pour every ingredient into a tall glass, over ice, before garnishing with some lime.

About:

The Batanga is the Mexican equivalent of the “Cuba Libre”, using their national spirit instead of Cuba’s rum. This simple drink, containing nothing but Tequila, Coca Cola, lime juice and a salt rim, was invented by the legendary Don Javier in the 1960s, and is a staple of Mexican bartending.

3. El Diablo

Ingredients:

  • 50ml Reposado Tequila

  • 15ml Crème de Cassis

  • 15ml lime juice

  • 150ml ginger beer

Method:

Shake the Tequila, Crème de Cassis and lime juice together. Next, strain over a glass filled with ice and then add the ginger beer.

About:

This cocktail, affectionately known as “The Devil”, dates back to 1946, when it was listed in Victor Bergeron’s Trader Vic’s Book of Food and Drinks. Whilst it may not be the most popular Tequila cocktail, it is certainly one of the tastiest and also one of the more unique variants. It’s not for everyone, as mixing spirits with Crème de Cassis and soft drink isn’t, but those who like an El Diablo swear by its flavour…

It’s a great cocktail spirit

As you can see, Tequila is so much more than its eponymous shot – the great thing about the above cocktails is that they are not too difficult to make, either!

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