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Of course, margaritas are tasty all year long. But, there’s something about tequila in the summer. That special bite you only find in agave-based liquors combines with fresh fruit and some frosty-cold ice for a refreshment like no other. It was with this in mind that I did a little mixing. I combined some of my favorite fruits with the fruity, peppery flavors found in the big bottle of 1800 Silver I’d snagged a few months ago and came up with three cocktails you’ll want to sip this summer. In no particular order, I present:
The Watermelon Wave
Refreshing and very easy to drink, this summer sipper is also fairly easy to create. You don’t have to add the Burlesque Bitters, but I like the extra complexity and light kick this combination of hibiscus, acai berries, aai peppers, and long peppers provides.
1 1/4 oz. blanco tequila
5 oz. watermelon puree (see directions below)
1/2 oz. fresh lime juice
Generous dash Bittermens Burlesque Bitters for Cocktails
Club soda, as needed
Combine tequila, watermelon puree, lime juice and bitters and shake in a cocktail shaker. Pour into a glass over fresh ice and top off with club soda. Garnish with a lime slice if desired.
To make watermelon puree:
Dice watermelon and puree in a blender. I used one large pre-cut slab from the grocery store and had enough puree for four-to-five cocktails.
The Blackberry Beauty
Also fairly light and decidedly poolside sip-worthy, this drink combines fresh, juicy blackberries with St-Germain for a floral, fresh flavor. I suggest muddling the blackberries (this is my new favorite muddler ever, BTW), but if you prefer a smoother texture, you could puree them as well.
1 1/4 oz. tequila blanco
3/4 oz. St-Germain
8 large blackberries
1/2-1 tsp. agave syrup, depending on how sweet you like your cocktails
Club soda, as needed
In the bottom of a rocks glass, add blackberries, agave syrup and St-Germain. Muddle until blackberries are completely broken down. Add tequila, then fill glass with ice and shake or stir. Top glass with club soda and enjoy.
This is the most concentrated and smokey of my summer libations. It is also dangerously sippable. You can find the chipotle peppers in adobo sauce that this recipe calls for in the hispanic foods section of just about any grocery store. The cans are tiny and usually around $2.
1.5 oz. tequila blanco
1/2 tsp. liquid from a can of chipotle peppers in adobo sauce
1/4 tsp. agave syrup
1 Tbsp. fresh lime juice
A generous 1/2 cup blueberries
Sea salt and hot smoked paprika for rimming glass
Place blueberries, lime juice, agave syrup and adobo sauce in a blender and puree until smooth. Pour into a cocktail shaker and add tequila. Shake, then strain and pour into a glass with ice that has been rimmed with a combination of sea salt and hot smoked paprika.