Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail.

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Canned frozen limeade intensifies the citrus flavor of this slushy libation, an easy drink for summer cocktail parties and cookouts. Pair it with any spicy dish—a frozen margarita is just the thing for taming the heat.

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This refreshing update on the classic gin and tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. You can use any gin you have on hand, but we’re partial to Hendrick’s, which has a slight cucumber flavor, for this cooler. A note on the cucumber slices: it may be tempting to nibble them out of your drink right away, but try to resist the urge. After several minutes’ contact with the lime juice, gin, and tonic water (about as long as it takes to finish the cocktail), they pickle ever so slightly, taking on a lovely crisp flavor.

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Very boozy and very well-shaken, this British Virgin Island classic gets a creamy frothy head similar to a flip or fizz from the addition of cream of coconut. While Pusser’s Rum trademarked the name in the 1990s, it was the iconic Soggy Dollar bar on Jost Van Dyke that invented the Painkiller in 1970. Pusser’s rum is a non-negotiable in the drink today; for the best results, look for their “Gunpowder Proof” (black label) bottle.

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Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first-class passengers during the fateful last dinner aboard the Titanic on April 14, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early 20th century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.

Follow our easy instructions to make your own simple syrup. Use a channel knife to create thin strips of orange peel for the garnish.

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While there’s always a time and place for a classic margarita (or one of its many highly drinkable variations), there’s so much more you can do with tequila. There are also more varieties of each style, from añejo to reposado to blanco, available in the United States than ever, thanks to the agave spirit’s meteoric rise in the past 20 years. In fact, more tequila is now sold in the U.S. than in any other country, including Mexico. Why not make the most of all this agave abundance by getting creative behind the bar? From underrated classics like Palomas and Tequila Sunrises to refreshing riffs on the Negroni and Old-Fashioned, here are the best tequila cocktail recipes.

Paloma

Our take on this iconic Mexican cocktail swaps out the sugary soda for fresh lime and grapefruit juice, yielding an ultra-quaffable drink bursting with citrus flavor. Get the recipe >

Hibiscus Tequila Mule

A cross between a Paloma and a Moscow Mule, this refreshing fuschia cocktail pairs tequila blanco with ginger beer, grapefruit and lime juice, and a homemade hibiscus infusion. The result is as pleasing to the eye as it is to the tongue. Get the recipe >

Tequila Sunrise

Tequila, orange juice, and grenadine create the eponymous sunrise in this ’70s icon that actually started out as a classic Prohibition-era cocktail. Get the recipe >

Caléndula

Named for the flower in the daisy family, the Caléndula is a riff on the daisy cocktail, which is said to be a precursor to the margarita. Brightened with fresh lime and pleasantly herbal from the inclusion of bitter liqueurs, it’s the ideal summer party drink. Get the recipe >

El Treintañero

We perfected this tequila-cucumber cocktail for our 30th anniversary party and have been finding any excuse to make it since. Bolstered by delicate aloe liqueur and two types of vermouth, it’s the perfect showcase for your favorite tequila. Get the recipe >

Little Dragon

This savory tequila-based cocktail, developed by Oklahoma City restaurant Ma Der Lao Kitchen, channels the flavors of jeow som, a fish sauce- and chile-spiked Lao dipping sauce. Get the recipe >

Bull Ring

With a split base of tequila and mezcal, this lively drink shines with zippy pineapple and tart key lime. Get the recipe >

TiNegroni (Half-Sized Negroni)

Swap out gin for tequila, then add the usual Campari and sweet vermouth to make this satisfying snack-sized Negroni from New York City’s iconic Long Island Bar. Get the recipe >

Spiked and Smoked Lemon-Lime-Ade

If summer had an official mascot, it would be a toss-up between fireflies, sprinklers, hot dogs, and lemonade. This version of the latter is rendered boozy and smoky-sweet with the juice of grilled lemons and limes, toasted simple syrup, and tequila. Get the recipe >

Torchlight

Honey has a unique ability to temper spice. In this refreshing but fiery tequila-based drink from New York City’s Little Branch, it tames the heat of both cayenne pepper and Cholula hot sauce. Get the recipe >

Watermelon-Basil Cocktail

Exceedingly well-balanced, this juicy cocktail gets its sweetness from yellow watermelon, herbal freshness from Chartreuse and basil, and an astringent kick from tequila. Get the recipe >

Chile-Pomegranate Paloma

Homemade árbol chile-spiked grenadine brings smokiness and a touch of heat and sweetness to this otherwise classic grapefruit-, tequila-, and soda-based cocktail. Get the recipe >

Tomato and Orange Sangrita

Spanish for “little blood,” sangrita is a traditional Mexican accompaniment for tequila. Bolstered with Clamato and Worcestershire sauce, this tomato-based version is like a super-savory deconstructed Bloody Maria. Get the recipe >

Spanish Lovers’ Punch

This punch is basically a sherr-ified large-format margarita. Unexpected but natural lovers—oloroso sherry and tequila—are married together with lime, sugar, a splash of Averna, and a grating of nutmeg for a rich, autumnal sour. Get the recipe >

The Malibu

Inspired by the famed California beach city, this refreshing tequila cocktail is infused with grapefruit and pisco (a South American brandy), then softened with floral Lillet Blanc. Get the recipe >

Moradita

A blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a bracing, almost healthy-tasting drink with some real body and just a hint of richness. Get the recipe >

Bala de Canon

Sweet cantaloupe is a natural partner for tequila. Here, agave nectar and fresh lemon juice are used to adjust the sweetness level, then the whole thing is finished with a melon ball and chia seed garnish. Get the recipe >

Calavera Catrina

While you’ve got the cantaloupe out, try shaking it up with tequila, cointreau, lime juice, and orgeat for this cocktail named after calavera catrina (“dapper skull”), an essential symbol of Día de los Muertos. Get the recipe >

Romero and Julieta

This vibrant, summery cocktail starts with a tea made from dried hibiscus, then adds tequila, a rosemary-infused simple syrup (romero is Spanish for rosemary, hence the name of the drink!), and fresh lime juice. Get the recipe >

Tequila Old-Fashioned

Aged reposado tequila adds smooth vanilla notes to this light, citrusy twist on a classic Old-Fashioned. Get the recipe >

Boston Tea Party

This refreshing, fragrant drink mixes grassy tequila with spicy ginger beer and a syrup infused with bergamot-flavored Earl Grey tea. Get the recipe >

The Soul Train

Floral, piney green cardamom and smooth tequila make for an unexpected, but sophisticated, flavor combination in this citrusy cocktail. Get the recipe >

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Spirits professional Jesse Ditson of the forthcoming bar Sugar Water prepared this bright and herbal refresher for SAVEUR’s print relaunch and anniversary party at the magazine shop Hi Desert Times in Twentynine Palms, California. Named for the flower in the daisy family, the Caléndula is a riff on the daisy cocktail, which is said to be a precursor to the margarita. 

For the best results, Ditson recommends recreating it with a high-quality, additive-free agave spirit like Tequila Ocho, which he describes as “the tip of the spear in single-estate, terroir-forward tequila.” Look for the brand’s unoaked Plata expression, which balances slow-roasted agave notes with a grassy, mineral, citrus-forward nose. “I hope that other brands will be inspired to blend less and taste more because of the examples in Ocho’s spirits.”

For the party, Ditson pre-batched his version with a from-scratch, centrifuge-clarified fresh lime soda, but for home bartenders he suggests using a mixture of fresh lime juice, rich Demerara syrup, and seltzer. To make the rich Demerara syrup, double the amount of white sugar called for in classic simple syrup and replace it with Demerara sugar.

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There’s no better way to cool down on a hot day than with a mojito. Imported from Cuba, one of the rum capitals of the Caribbean, it’s light, minty, and entirely refreshing. At celebrated Havana bars, mojitos are an essential part of the nightly proceedings. A straightforward mix of rum, muddled fresh mint, lime juice, and soda, they’re as easy to make as they are to drink. They’re also the perfect partner for any of our Cuban recipes.

Featured in the January/February 1999 issue.

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Forget that cloying fruit brandy you clandestinely sipped from your grandparents’ liquor cabinet. From Austria to Mexico, a new cadre of eau de vie artisans is taking this classic spirit to new heights. Katja Scharnagl has been leading the charge in the United States, introducing drinkers to these captivating brandies from her role as beverage director at Koloman, a Franco-Austrian restaurant in Manhattan. Behind the bar, Scharnagl has curated a list of over 60 eaux de vie from around the world into what she believes is the largest selection of fruit brandies in North America. 

Eau de vie (also known as schnapps) is a rising trend, but Scharnagl’s appreciation runs deeply, stemming from her own Austrian heritage, and memories of her grandfather making apricot schnapps. She’s also drawn to the magic in how the spirit is produced. “Schnapps is the essence of an ingredient, distilled. It’s alchemy—a way of preserving something to make a perfect product.”

The traditional distillation process is straightforward: Fresh fruit is fermented, distilled (often twice), diluted to a drinkable proof, then bottled. Historically, it was made from ripe fruits left over from the harvest, which were not always in the most pristine condition. Koloman’s selection showcases only producers who are diligent when it comes to quality. 

“Everybody has their signature fruit,” said Scharnagl. Apples, pears, plums, and peaches are popular choices, but some modern makers are broadening the spectrum with tropical fruits, veggies, and even roots. She singles out Austrian master distiller Hans Reisetbauer, who uses only perfectly ripe and unblemished ingredients in his brandies, as a vanguard in the category. “Only the best fruits lead to the best schnapps,” he explains. This fruit-first approach also means the resulting spirits express the unique aroma and flavor profile of each harvest. Enjoyed neat or in a cocktail, Scharnagl’s top-tier selection is proof that eau de vie can provide an unexpected and elegant drinking experience.

Reisetbauer Ginger, Austria 

The purity and intensity of this unusual eau de vie satisfy the palates of even the most fervent ginger fans. Hans Reisetbauer rigorously developed a proprietary technique to convert ginger root starches to sugars, requiring more than 77 pounds of ginger to make just one liter of the seriously bold and spicy spirit.

Branchwater Black Currant Brandy, United States 

New York’s Hudson Valley is an ocean away from Austria, but Reisetbauer’s influence looms large—particularly at the distillery he designed at Branchwater Farms. There, owner Kevin Pike allows his black currant brandies to mature for a year in stainless steel tanks before it is released to the market.

Capreolus Distillery 1000 Trees Apple Eau de Vie, England 

Barney Wilczak sources the fruit for this spirit from a historic orchard with 1,000 heirloom varieties. Imagine the best apples you’ve ever eaten, multiply that flavor by 1,000, then distill it down to its purest essence. The result is spiced and a little sweet, with a distinct and nuanced apple flavor.

Rochelt Wachau Apricot, Austria 

The late Günter Rochelt began making eaux de vie in his garage in the ’70s; since then, his family has carried on the tradition at their distillery. Ripe apricots grown along the banks of the Danube enliven this version. Scharnagl pours it tableside to show off the stunning green glass cruet inspired by the traditional Tyrolean “pincer bottle.”

Edenico Guayaba Eau de Vie #1, Mexico 

A native of Burgundy, Arnaud Fressonnet chose prickly pear, guava, plantain, and mango for his brandies, a result of a collaboration with fifth-generation Mexican rum destiladores Rommel and Alex Krassel. The trio balances their brandies’ sweetness and acidity with fruits at different stages of ripeness, before fermenting with Champagne yeast.

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The Contessa, a modern creation of John Gertsen, a bartender at Boston’s now-closed Drink, replaces two of the Negroni’s three ingredients: Campari is swapped for the lighter and more orangey Aperol and dry vermouth substitutes for sweet. It’s more like the Negroni’s third cousin than a direct descendant.

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This blush-colored riff on one of James Bond’s favorite drinks gets its lovely hue—and kicked-up flavor—from hibiscus rose bitters. The lightly sweet, subtly floral extract plays beautifully with the traditional ingredients featured in a classic Vesper Martini: gin, vodka, and Lillet Blanc.

Featured in the March 2011 issue.

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