The Margarita and the Paloma own tequila’s spotlight. They are on every menu, in every home bar, and they get the riffs. But the tequila canon runs deeper. A new roundup makes the case for five drinks that deserve more attention, from a regional Mexican punch to a tequila-based aperitif.
The list covers spirit-forward classics, tropical builds, and one unexpected agave aperitif. Here is what to know about each.
Punch From Jalisco
The Guadalajara Punch is a regional favorite in Jalisco, Mexico. It is a large-format drink that combines various citrus fruits with soda, tequila and salt. It is served in a clay vessel and is sometimes called the Cazuela Voladora, or “flying casserole.”
The name hints at the effect. Its easy-drinking nature can “send you flying.” The drink is related to the Cantarito, another tequila classic served in earthenware.
This is a drink built for sharing. The large format means it arrives at the table in a vessel meant for several people. The citrus and soda keep it light, and the salt is part of the build.
The Guadalajara Punch stands apart from the Margarita and the Paloma because it is not a single serving. It is a communal drink, one that shows up at a table rather than at a bar rail. That makes it a different kind of tequila experience entirely.
For a home host, this is a practical choice. A large-format punch can be made ahead and set out. The clay vessel is traditional.
The Rosita
Mezcal Negronis have skyrocketed over the past few years. The tequila version, the Rosita, has gone under the radar. Gary “Gaz” Regan popularized the drink, which calls for reposado tequila at its base.
The Rosita cuts the typical sweet vermouth portion with a half-ounce of dry vermouth. That adjustment changes the balance of the drink.
Bars have found their own angles on it. At the Franklin in New Orleans, smoked tequila adds nuance to the bar’s take. Roma Norte, a Mexico City–inspired bar in San Diego, swaps the expected reposado for a brighter blanco expression. That version is served up in a coupe.
The Rosita is a drink that rewards a home bartender who already keeps vermouth on the shelf. It calls for two kinds of vermouth, which is more than many recipes ask for.
The two bar variations show how flexible the Rosita is. One leans into smoke, the other into brightness. Both stay within the same basic structure that Regan popularized.
A 1970s Holdover, Upgraded
The Tequila Sunrise is a holdover from the 1970s. It does not often get its flowers from the cocktail community. But Ignacio “Nacho” Jimenez says the drink does not have to be a punchline.
His take, the Sun-Risa, levels up each of its parts. The juice is lengthened with a touch of bitter orange for extra-tart complexity. The grenadine is swapped out for hibiscus-habanero syrup. The tequila is combined with mezcal for added smokiness.
The Sun-Risa is a project drink. It calls for making a syrup and blending two agave spirits. At Tavern Next Door, meanwhile, the drink goes in a tropical direction.
Jimenez’s version is a direct answer to the Tequila Sunrise’s reputation. It swaps the standard grenadine for something with more depth. The hibiscus-habanero syrup is the key move, adding a layer of complexity that the original recipe never had.
Australia’s Favorite
The Toreador predates the Margarita. It is much less popular globally. In Australia, however, it is a well-known classic and a standard entry in the mental recipe book of most professional Aussie bartenders.
The drink is a mix of tequila, apricot liqueur, lime juice and simple syrup. Jeremy Blackmore, creative director for Sydney’s Mucho Group of bars, describes it as “such a great, simple drink that gets overlooked.”
The Toreador is the easiest entry point on this list. The ingredients are common. The build is simple. Apricot liqueur is the only bottle that might not already be on a home bar shelf.
Blackmore’s description is the whole case for the drink. It is great and simple, and it gets overlooked. That is a combination worth paying attention to.
For a curious drinker, the Toreador is a low-risk experiment. It uses familiar techniques and familiar flavors. The apricot liqueur adds a fruit note that separates it from the lime-and-sweetener template of the Margarita.
Tequila Meets Aperitif
The words “tequila” and “aperitif” are rarely seen together in a drink description. That is what makes the Metexa stand out. Jamie Boudreau has revived the mix of tequila, quinquina and Swedish punsch.
Boudreau says the drink is ideal “for people that are tired of Margaritas, but want something elegant that packs a little jab.”
The Metexa is the outlier of the group. Quinquina and Swedish punsch are not standard home bar bottles. A home bartender would need to do some research before building this one.
But the drink has a dedicated advocate. Boudreau’s revival gives it a clear identity. His quote points to a drink that is elegant but not timid, something that sits outside the usual tequila territory.
Boudreau’s framing is specific. He is not pitching the Metexa as a replacement for the Margarita. He is pitching it as an alternative for people who are tired of the Margarita, which is a different audience entirely.
What Each Drink Offers
The five drinks cover a wide range of styles. Here is the quick breakdown:
- Guadalajara Punch: a large-format, citrus-heavy party drink served in clay
- Rosita: a tequila drink with reposado at the base and a vermouth split
- Tequila Sunrise: a sweet-sour classic with room for upgrades like the Sun-Risa
- Toreador: a simple, fruit-forward standard that Australia never forgot
- Metexa: a tequila aperitif with quinquina and Swedish punsch
Each one gives a reason to reach for a bottle of tequila beyond the usual two-drink rotation.
Where To Begin
The Toreador is a good place to start. It is a simple recipe with familiar ingredients. Apricot liqueur, lime juice and simple syrup are all easy to find.
If you want something more unusual, the Metexa is the outlier. Swedish punsch is a less common bottle, but the drink has a strong advocate in Boudreau.
If you are hosting, the Guadalajara Punch scales up. It is a large-format build meant for sharing.
The Rosita rewards a home bartender who already keeps vermouth on hand. The Tequila Sunrise, in its upgraded Sun-Risa form, is a project for someone who wants to make their own syrup.
The full list is a reminder that the tequila category is wider than the two drinks that dominate it. The Margarita and the Paloma earned their fame. But they are not the whole story.
Source: punchdrink.com
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