The Best Non-Margarita Tequila Cocktails For Summer

Now that summer has finally arrived (although I type this while looking out of my window, watching rain lash at the panes – but hey, that’s living in the UK for you!), it’s cocktail time. Okay, it’s been cocktail time all year, but now it’s really cocktail time. And if you’ve got a good bottle of tequila staring at you from the shelf, begging to be used…it’s time to get pouring.

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Before you grab your triple sec and limes, though, pause. The margarita is obviously a classic, but there’s so much more you can do with tequila – and I wanted to take a beat to shed light on a few other cocktail options that sometimes don’t get the same love. You’ve probably heard of some of them, but that doesn’t mean they’re not worth making.

Paloma

Perhaps the second-most-popular tequila cocktail after the margarita, palomas feature in Cuervo’s new canned cocktail lineup, a testament to their appeal. In its most basic form, it’s a simple combo of tequila and a grapefruit soda, like Squirt or Jarritos. It’s simple, but effective: Tart, slightly sweet, and with an effervescence that stops it from sitting too heavy on the tongue. You can also make a version of a paloma called a cantarito, by subbing in grapefruit juice, and adding orange, lime, and lemon juice.

Rosita

Also known as a tequila Negroni, the Rosita is a sipping affair that might just knock you sideways. Made with reposado tequila, Campari, sweet and dry vermouth, and Angostura bitters, it replaces the Negroni’s herbal note with earthiness and woodiness, and can feel a touch more layered than the classic cocktail. Best served with one big ice cube, so as not to dilute the punchy flavors too much.

El Diablo

We don’t tend to think of tequila going with berry flavors, but the El Diablo flips that presumption on its head. This cocktail combines reposado tequila with creme de cassis, the blackcurrant liqueur that’s most commonly used in a kir royale. Then, you add lime juice and ginger beer, with the latter giving it a slight fire. And this cocktail is indeed fire. It’s one of my favorites.

Siesta

This cocktail was originally invented as a take on a Hemingway Daiquiri by bartender Katie Stipe. Instead of white rum and maraschino liqueur, though, it uses blanco tequila and a touch of Campari, as well as a fairly generous amount of simple syrup. Lime and grapefruit juice finish it off, to add tartness. One to send you into a siesta, as well as jolt you out of it.

Tequila Sunrise

I mean, how could we not talk about it? The tequila sunrise has developed a bit of a kitschy reputation of late, but it’s still a great drink. The tequila, grenadine syrup, and orange juice come together to make something that’s just that bit more exciting as a brunch cocktail than a mimosa, and you get a surprising amount of bang for your buck from the three ingredients. Yeah, it’s not super trendy — but when it tastes good, that’s all that matters.