This cocktail was born from a last-ditch attempt to sell vodka, which was so insipid that it needed to be mixed with other ingredients to be palatable (which is pretty much how vodka is still sold today). Like so many things that come from Mexico, tequila is immensely flavorful and complex, and makes a drink that's much more than palatable when combined with these two ingredients also native to the land.
- 1 ½ ounces tequila
- ½ ounce lime juice
- 3 ounces ginger beer
Combine all ingredients in a highball glass (or copper mug, if you're fancy) over ice, stir gently.
It’s sweet, it’s salty, it’s tart, it’s everything you’ve ever wanted in a tequila cocktail -- no blender required. This sipper, a cousin to the margarita, gets its name from its salty rim (you can put a dash of salt in the drink, too) and the Mexican city/state of Chihuahua renowned for distilling top-notch tequila. Okay, we’re done with the moniker lesson now so you can get to mixing, drinking, and impressing your guests.
- 1 ounce tequila
- ½ ounce triple sec
- 6 ounces grapefruit juice
Combine tequila, triple sec, and grapefruit juice in an ice-filled shaker and, well, shake it. Add ice to a salt-rimmed glass, strain cocktail mix into it, and garnish with a grapefruit slice.