The refreshing zing of tequila is the perfect accompaniment to sunshine and flowers. Tequila lends itself to cool cocktails that help you conquer the spring heat and are the perfect party drink. Need to stock up on your summer cocktail stash? Take a free trip on the Booze Bus and save up to 40% on LCBO prices. Book your seat today!
Mango Margarita by a Couple Cooks
- 3 ounces Jose Cuervo tequila
- 2 ounces Cointreau
- 1 1/2 ounces fresh lime juice
- 1 1/2 cups diced frozen mango pieces
- 1 tablespoon agave syrup
- 1 cup ice
- Kosher salt for the rim
- Lime wedges
Cut your lime into wedges. Run the cut side of the wedge around the rim of the glass and dip in kosher salt. Place the tequila, Cointreau, lime juice, frozen mango, agave and ice in a blender. Blend until frothy. Serve immediately.
Watermelon Tequila Cocktail from Food and Wine
- 1/2 cup agave syrup
- 8 cups diced seedless watermelon
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups Jose Cuervo Especial Silver
- Ice
Place agave and watermelon in a blender and puree until smooth. Strain the watermelon juice and discard the pulp.
In a large pitcher, combine the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Garnish with the mint sprigs and serve.
Tequila Lemonade by Izzy Cooking
- 5 cups water divided
- 1 1/2 cups sugar
- 1 1/2 cups freshly squeezed lemon juice
- 1 1/2 cups Jose Cuervo Especial Gold tequila
- Ice cubes
- Fresh lemon wedges for garnish
In a small pot over medium-high heat, bring 1 1⁄2 cups water and the sugar to a boil, stirring until the sugar has dissolved. Remove from the heat and cool. In a large pitcher, pour the simple syrup, the remaining 3 1⁄2 cups of water, lemon juice, tequila and ice cubes.
Stir well to combine. Refrigerate until ready to serve. Garnish with lemon wedges and enjoy!