Top 30 Tequila Cocktails

Invented in the late 1930s–40s, most likely by bartender Carlos 'Danny' Herrera in Tijuana for a customer allergic to most spirits. Now the world's most ordered cocktail.

Mexico's most popular tequila cocktail, dating to the 1950s. 'Paloma' means dove in Spanish. Often attributed to Don Javier Delgado Corona of La Capilla bar in Tequila, Jalisco.

Created in the early 1970s at the Trident Hotel in Sausalito, CA by Bobby Lozoff and Billy Rice. Made famous when Mick Jagger ordered it during the Rolling Stones' 1972 'Exile on Main St.' tour.

Created in the 1990s by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco. Considered the 'perfect margarita' by purists — no orange liqueur, just agave. Now a global bartender staple.

A modern adaptation of the classic 19th-century Old Fashioned, substituting tequila for whiskey. Gained widespread popularity in the 2010s as premium tequila culture expanded beyond margaritas.

A tequila spin on the Moscow Mule (invented 1941). The substitution of tequila became popular in the 2000s as bartenders experimented with the copper mug format and agave spirits rose in prestige.

An evolution of the classic Margarita popularised in upscale Mexican restaurants during the late 1990s–2000s. Now one of the most-ordered cocktail variations globally, driven by social media.

A West Texas cowboy drink originating in the 1960s–70s, popularised in the Big Bend region. Topo Chico mineral water is traditional. Exploded nationally after 2015 as a low-calorie option.

Created by Joaquín Simó in 2011 at Death & Co in New York. A modern classic built on equal-parts structure, inspired by the Paper Plane. Named after the M.I.A. song.

Invented by Phil Ward at Death & Co, NYC, circa 2007. One of the most influential modern cocktails — it sparked the mezcal revolution in craft bars worldwide and is a benchmark of the genre.

First published in Trader Vic's Bartender's Guide (1946). One of the earliest recorded tequila cocktails outside Mexico. The deep red colour and name 'The Devil' give it enduring theatrical appeal.

A modern riff on the Negroni (Florence, 1919), substituting gin with tequila. Popularised in craft cocktail bars in the 2010s; sometimes called the 'Tegroni'. Highlights tequila's herbal, earthy character.

Invented by Mariano Martinez in Dallas, Texas in 1971, who adapted a soft-serve machine to blend the first commercial frozen margarita. His machine is now in the Smithsonian Institution.

A smoky take on the Pisco Sour/Whiskey Sour template, gaining traction as mezcal's cultural moment arrived post-2010. Egg white creates the signature frothy cap that softens mezcal's intense smokiness.

Created by Don Javier Delgado Corona at La Capilla bar in Tequila, Jalisco, famous for stirring with a rusty knife. A beloved local drink since the 1960s, still served from the same bar today.

A tequila adaptation of the sour family — one of cocktail history's foundational categories. The tequila version gained mainstream recognition in the 1990s as tequila diversified beyond shots and margaritas.

A Mexican classic and close relative of the Bloody Mary. Popular at Mexican seaside resorts since the 1980s. The sweet-savoury-spicy combination reflects Mexico's deep tradition of contrasting flavour pairings.

A traditional Jalisco street cocktail served in a hand-made clay cup (cantarito), which subtly flavours the drink with earthy mineral notes. A staple of tequila-producing towns since at least the 1970s.

A vintage recipe from Gary Regan's 'The Joy of Mixology' (2003), reimagined as a tequila Boulevardier. Gained cult status among bartenders for its complex interplay between aged agave and bittersweet Italian aperitivi.

A simple two-ingredient drink from the 1970s, essentially a Mexican take on the Black Russian. Popularised as an after-dinner sipper and enjoyed a brief cultural moment in the era of easy-spirit cocktails.

A contemporary creation developed in the 2010s cocktail renaissance, using aged añejo tequila as the base. The cool mint contrasts aged oak and vanilla notes, making it a popular dessert alternative.

Created by Katie Stipe at Flatiron Lounge, NYC, around 2006. A modern classic that bridges the Margarita and Negroni families, recognised in the Difford's Guide as one of the great 21st century originals.

The Michelada is a Mexican beer cocktail dating to the 1940s. The tequila variation adds a spirit backbone to the savoury-spicy-citrus combination, popular at beach bars and football gatherings across Mexico.

A visually striking variant of the Margarita, replacing Triple Sec with Blue Curaçao for vivid colour. Became a holiday resort and flair bartending staple in the 1980s–90s, still widely enjoyed as a fun classic.

A tequila riff on the Cuban Mojito (1940s–50s). The swap became fashionable in the 2000s as bartenders encouraged experimenting with base spirits. Shares the Mojito's refreshing herbal profile with agave earthiness.

A craft cocktail creation from the 2010s New Orleans bar scene, blending mezcal's smokiness with the city's Sazerac tradition (Peychaud's bitters and absinthe). An example of regional cocktail identity merging with agave culture.

A contemporary creation riding the Aperol Spritz wave of the 2010s–20s. Elderflower liqueur became a UK and European bar staple from the mid-2000s; pairing it with tequila offers a lighter, floral agave experience.

A variant of the classic Tequila Daisy, one of the earliest tequila cocktails documented in US print (1930s). The Daisy category — spirit, citrus, sweetener — is widely considered the precursor to the Margarita.

Inspired by traditional Mexican ponche (a warm fruit punch served at Christmas), this cold cocktail version emerged in modern Mexican-American bars during the 2010s, celebrating pomegranate's central role in Mexican festive drinks.

A vintage tropical tequila cocktail dating to the 1940s–50s, conceived during the Polynesian/tiki craze when bartenders looked for new spirit combinations. Simple, refreshing and pre-dating the modern craft movement by decades.