Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Chaparrita Dorada

A specialty of Ronaldo Colli from Bar Americano in San Francisco, CA.

• 6 fresh thyme sprigs
• 1/2 fl. oz. freshly squeezed lemon juice
• 1/4 fl. oz. agave nectar
• 3/4 fl. oz. vanilla liqueur
• 1-3/4 fl. oz. blanco tequila
• 1 lemon zest strip, for garnish

In a cocktail shaker, muddle 5 of the thyme sprigs with the lemon juice. Add the agave nectar, vanilla liqueur, tequila, and ice and shake for 5 seconds. Double strain into a chilled cocktail glass and garnish with the lemon zest strip and the remaining thyme sprig.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Tequila-Orange Ice Cream Sodas

I use Boylan's brand soda to make this creamsicle-inspired drink for grown-ups.Visit the Drinks & Entertaining page for more drink recipes for grown-ups.

• 1 pint vanilla ice cream, slightly softened
• 1/4 cup tequila
• 1/4 cup Grand Marnier or other orange liqueur
• 2 12-oz. bottles chilled orange soda, preferably Boylan brand

Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 1 Tbs. of the tequila and 1 Tbs. of the Grand Marnier over each portion. Fill the remainder of each glass with orange soda. Serve immediately with a straw and a long-handled spoon.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Margarita-Glazed Baby Back Ribs

Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty meat. In this recipe, the marinade is transformed into both a glaze and a dipping sauce for the ribs.

For the marinade

• 1/3 cup fresh orange juice (from 1 medium orange)
• 1/4 cup fresh lime juice (from 2 medium limes)
• 1/4 cup blanco (silver) tequila
• 3 Tbs. dark agave syrup or honey
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. Cointreau (optional)
• 2 Tbs. soy sauce
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 1 Tbs. pure New Mexico or ancho chile powder
• 2 tsp. finely grated lime zest
• 1 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 2 racks pork baby back ribs (about 1-1/2 lb. each), membrane removed

For the glaze and sauce

• 1/2 cup blanco (silver) tequila
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice; more to taste
• 2 Tbs. dark agave syrup or honey; more to taste
• 1/4 cup chopped fresh cilantro

Marinate the ribs

In a medium bowl, whisk the orange and lime juices, tequila, agave, oil, Cointreau (if using), soy sauce, garlic, chile powder, lime zest, cumin, 1 Tbs. salt, and 1 tsp. pepper. Cut each slab of ribs in half and put in a large resealable freezer bag; pour the marinade over the ribs. Seal the bag and shake to coat the pork with the marinade. Lay the bag in a pan in case the bag leaks; refrigerate overnight, turning the bag from time to time to redistribute the marinade.

Grill the ribs

Prepare a gas or charcoal grill fire for indirect cooking over low to medium-low heat (250°F to 300°F).

Remove the ribs from the marinade, shaking off the excess. Pour the marinade into a small saucepan and set aside.

Arrange the ribs bone side down over indirect heat. (You may need to use a rib rack to accommodate all of the ribs.) Cover the grill and maintain a grill temperature between 250°F and 300°F degrees.

The ribs are ready when the meat is tender and begins to pull away from the ends of the bones. This will take 1 to 2 hours.

Make the glaze

While the ribs are grilling, add the tequila, orange juice, lime juice, and agave syrup to the reserved marinade. Bring to a boil over medium-high heat; then reduce the heat to maintain a steady simmer. Simmer until just beginning to turn syrupy, 15 to 25 minutes.

Finish the ribs

Increase the grill heat to medium high and generously brush the meat side of each slab of ribs with the glaze. Grill glaze side down over direct heat until shiny and beginning to darken, 3 to 5 minutes. Watch for flare-ups. Brush the bone side with some sauce, flip, and grill 3 to 5 minutes more. Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 10 minutes.

Taste the remaining glaze and add more lime, agave, or salt as needed. Stir in the cilantro. Divide among 4 small bowls. Slice the ribs and serve with the sauce on the side for dipping.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• Coarse sea salt
• 4 shots freshly squeezed red grapefruit juice
• 1 shot plata tequila

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.