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From fiery picantes to floral fusions, India’s top bars are shaking up tequila in unforgettable ways this National Tequila Day.
Sip your way through India’s finest tequila cocktails this National Tequila Day
From smoky spice to floral finesse, these tequila-forward cocktails crafted by India’s finest mixologists are everything you need to sip and celebrate on July 24. Here’s your all-star tequila cocktail lineup for the day.
Picante Verde – The Original Flame
From Mexico, with spice — the green fire that ignited a movement.
Ingredients:
60 ml Patrón Reposado Tequila
15 ml Real Brand Agave Syrup
20 ml Fresh Lime Juice
12 Fresh Coriander Leaves
30 ml Jalapeño Water
Ice Cubes
Method:
Rim an old-fashioned glass with Tajin salt. In a shaker, combine tequila, lime juice, agave, coriander leaves, and jalapeño water with ice. Shake and fine strain into the glass over fresh ice. Garnish with a red chili.
Garnish: Tajin rim + small red chili
Vibe: Spicy, herbal, bold
Strawberry Margarita – by Bomba
A berry-kissed twist on the classic.
Ingredients:
60 ml Tequila
30 ml Strawberry Syrup
10 ml Sugar Syrup
10 ml Fresh Lemon Juice
Method:
Shake tequila, strawberry syrup, sugar syrup, and lemon juice with ice. Strain into a salt-rimmed glass.
Garnish: Salt rim
Vibe: Sweet, juicy, crowd-pleasing
Tamarind Margarita – by Bomba
Tangy and tantalizing, with a tropical kick.
Ingredients:
60 ml Tequila
30 ml Tamarind Purée
10 ml Lemon Juice
10 ml Sugar Syrup
Method:
Shake all ingredients with ice and strain into a salt-rimmed glass.
Garnish: Salt rim
Vibe: Tart, earthy, refreshing
Strawberry Society – by Fay Barretto (Dobaraa by Bellona Hospitality)
A sophisticated take with bold shrub flavors and a hint of mint.
Ingredients:
60 ml Jose Cuervo Especial Silver Tequila
25 ml Strawberry Shrub
20 ml Fresh Lime Juice
5–6 Mint Leaves
10 ml Agave Syrup
2 dashes Saline Solution
Method:
Shake all ingredients with ice. Double strain into an old-fashioned glass over ice. Garnish with a tart shell topped with strawberry compote.
Garnish: Strawberry tart shell
Vibe: Savory-sweet, complex, cocktail connoisseur’s pick
Scarlet Tranquility by Addoni’s
Where tequila meets wine, elegance in a glass.
Ingredients:
Blanco Tequila
Passionfruit & Pimento Shrub
Fresh Citrus Juice
Float of Pinot Noir
Method:
Shake tequila, shrub, and citrus juice with ice. Strain into a chilled glass. Float Pinot Noir on top by pouring gently over a spoon.
Garnish: Citrus fruit
Vibe: Aromatic, layered, refined
El Coyote by Daisy Mae Cantina, Khan Market, Delhi
Flavour: Earthy, sweet, citrusy
Ingredients:
50 ml Fennel-infused Tequila
20 ml Triple Sec
30 ml Fresh Mango Pulp
15 ml Fresh Lime Juice
Crushed Ice
Method: Shake all ingredients with crushed ice and strain into a Tajín or fennel salt–rimmed rocks glass. Garnish with fennel frond and lemon wedges.
Don Serenity Paloma by Venue: Cosy Box, Mumbai
Flavour: Tropical, tangy, bubbly
Ingredients:
50 ml Don Julio Blanco
30 ml Kokum & Grapefruit Cordial
10 ml Fresh Lime Juice
Tonic Water (top-up)
Cilantro Salt Rim
Grapefruit Wedge (garnish)
Method: Shake first three ingredients and pour into a cilantro salt–rimmed highball glass with ice. Top with tonic water.
MKT Picante by MKT, The Chanakya, Delhi
Flavour: Spicy, sweet, tropical
Ingredients:
60 ml Tequila
Guava Scram
Fresh Lime Juice
Muddled Jalapeño & Coriander
Method: Shake with ice and fine strain into a spice-rimmed glass. Garnish with a slice of passion fruit.
Tokyo Thriller by Amazonia, Mumbai
Flavour: Fruity, floral, elegant
Ingredients:
Agave Fruit
Jasmine Flower
Litchi
Sake Wine
Rose Petals (garnish)
Method: Infuse agave with jasmine, mix with litchi and top with sake. Garnish with rose petals.
Not a Picante by Naarma, Epicuria, Delhi
Flavour: Fresh, spicy, carbonated twist on a classic
Ingredients (Batch):
30 ml Toasted Rice Tequila
30 ml Coriander-infused Reposado
15 ml Clarified Tamarind Juice
15 ml Lemongrass Syrup
15 ml Acid Solution
22.5 ml Water
Saline + Chilli Tincture
Method: Carbonated in-house and served over ice in a highball. Garnish with kaffir lime coin.
Summer Picante by Ophelia, Delhi
Flavour: Juicy, spicy, refreshing
Ingredients:
50 ml Tequila
30 ml Watermelon-Mango Salsa
10 ml Agave
25 ml Lemon Juice
Fresh Coriander
Method: Shake and strain into a coriander salt–rimmed glass. Garnish with watermelon candy.
Cherry Blossom by Smoke House Deli (Delhi NCR & Dehradun)
Flavour: Floral, balanced, light
Ingredients:
45 ml Reposado Tequila
15 ml Sake
5 ml Cherry Liqueur
10 ml Margarita Pre-Mix
Method: Shake with ice and strain into a rimmed coupe or rocks glass. Garnish with an edible flower or cherry.
Gulliver’s Travel by Cosy Box, Delhi
Flavour: Botanical, tart, fizzy
Ingredients:
50 ml Tequila
25 ml Rhubarb Syrup
30 ml Hibiscus Infusion
10 ml Lime Juice
Seltzer (top-up)
Method: Shake first four ingredients, strain into ice-filled tall glass, top with seltzer. Garnish with dried hibiscus.
Hearts on Fire by BeeYoung Brewgarden, Gurugram
Flavour: Passion fruit, citrusy, vanilla warmth
Ingredients:
60 ml Blanco Tequila
15 ml Limoncello
30 ml Passion Fruit Purée
15 ml Vanilla Syrup
Method: Shake with ice and strain into chilled glass. Garnish with dehydrated orange or chili rim.
TGR Tequila Martini by The Grammar Room, Delhi
Flavour: Briny, bold, creamy
Ingredients:
60 ml Tequila Blanco
15 ml Dry Vermouth
15 ml Amla Brine
Goat Cheese Mousse + Pickled Amla (garnish)
Method: Stir ingredients over ice, strain into chilled glass. Garnish creatively with goat cheese and amla.
Si Señor recipe by Monkey Bar
Flavour: Spicy, pineapple-forward
Ingredients:
45 ml Tequila Blanco
5 ml Mezcal
30 ml Pineapple-Cucumber-Jalapeño Mix
15 ml Lime Juice
15 ml Agave
Method: Shake with ice, strain into a short tumbler. Garnish with pineapple slice.
Mambo Picante by Mezze Mambo
Flavour: Spicy, herby, bold
Ingredients:
60 ml Patrón Reposado Tequila
Jalapeños, Green Chili, Coriander
20 ml Jalapeño Brine
5 ml Agave Syrup
10 ml Lime Juice
Method: Muddle herbs and chillies with tequila, add other ingredients and shake. Serve in chili salt–rimmed glass. Garnish with sliced jalapeño.
Hibiscus & Coffee Margarita recipe by Miss Margarita by Chef Noah Barnes & Faye Baretto
Flavour: Floral, bitter-sweet, aromatic
Ingredients:
45 ml Reposado Tequila
15 ml Orange Liqueur
30 ml In-House Hibiscus Cordial
15 ml Lime Juice
20 ml Cold Brew (float)
Method: Shake all except cold brew, serve in hibiscus-rimmed rocks glass with ice, float cold brew on top. Garnish with leaf skeleton.
Tokyo Spice by Guppy, Delhi
Flavour: Spicy, sharp, clean
Ingredients:
60 ml Tequila
15 ml Lemon Juice
15 ml Simple Syrup
10 ml Jalapeño Brine
4 Jalapeño Slices
Method: Shake all ingredients, strain into salt-rimmed rocks glass. Garnish with jalapeño slices.
Jamun Patrol recipe by Ikk Panjab by Bright Hospitality
Flavour: Jammy, herby, tangy
Ingredients:
60 ml Reposado Tequila
3 tbsp Fresh Jamun Mix (with herbs, jalapeño, brine)
10 ml Honey
20 ml Lime Juice
Method: Shake and strain into Tajín-rimmed glass. Garnish optional.
Ananas recipe by The Leela Bhartiya City, Bengaluru
Flavour: Fruity, spicy, maple-kissed
Ingredients:
60 ml Tequila
45 ml Pineapple-Jalapeño-Coriander Purée
15 ml Lime Juice
10 ml Maple Syrup
Method: Shake and double strain into coupe. Garnish with coriander or pineapple wedge.
Pickle Tickle recipe by Firewater Neo Bar & Kitchen, Hyderabad
Flavour: Tangy, savory, playful
Ingredients:
60 ml Tequila
15 ml Homemade Pickle Juice
15 ml Passion Fruit Purée
7 ml Lime Juice
7 ml Agave Syrup
Method: Shake all ingredients and strain over ice. Garnish with kaffir lime leaf or dill pickle.
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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