In honor of National Tequila Day, here are a few signature tequila-based cocktails from some of Miami’s most acclaimed restaurants and world-winning bars.
Catch Miami Beach
Kenny’s Espresso Martini from Catch Miami Beach:
Ingredients
- 2 oz 818 Reposado
- 0.75oz Espresso
- 0.75oz Kahlua
- 0.5oz Simple Syrup
Directions
Shake with reg ice plus half scoop of crushed ice. Double strain into coupe glass.
Queen Miami Beach
Heavenly Sovereign from Queen Miami Beach:
Ingredients
- 1.5 oz tequila blanco
- .75 oz Lillet Blanc
- .5 oz Italicus
- .5 oz passionfruit puree
- .5 oz lemon juice
- .25 oz vanilla agave
- .25 oz Methocel F50
- 4 dashes of chili tincture
Directions
Build all ingredients into a tin shaker. Shake and strain into a coupe glass with no ice. Garnish with a dried lime and chili slice.
Ocean Grill at The Setai
Coco Acai from Ocean Grill at The Setai:
Ingredients
- 2 oz. Jose Cuervo Tequila
- 1 spoon of Coco Lopez
- 1 oz. Wildberry Acai Mix
- 1 Lemon (muddled)
- 1 Lime (muddled)
- Coconut Water (desired amount)
Directions
Add all ingredients into coconut. Fill with desired amount of coconut water and shake.
Night Swin at citizen Miami Worldcenter
Carajillo Espresso Martini from Night Swim at citizen Miami Worldcenter:
Ingredients
- 1.5 oz. Tequila
- 2 oz. Cold brew concentrate
- 0.5 oz. Italian coffee liqueur
- 4 dashes of demerara to taste
- Valrhona chocolate flakes
Directions
Combine all ingredients with ice and stir until well-chilled. Strain into a chilled martini glass. Garnish with Valrhona chocolate flakes.
Giselle Miami
Close to Midnight from Giselle Miami.
Ingredients
- 1 oz Thai chilli Syrup
- 1 oz Lime Juice
- 2 oz Casa Noble Reposado Tequila
- Top with Grapefruit Soda
- Garnish with Tajin and Cilantro leaf clipped
Directions
Add all ingredients into a tin, shake, and serve over 1 large Thai Chilli Ice cube, garnish with half rim of Tajin, and clip a cilantro leaf to the glass.
Sweet Liberty
Something Spicy with Tequila – Frozen from Sweet Liberty.
Ingredients
- 1 oz. Patron Silver
- 0.5 oz. Ojo de Tigre mezcal
- 0.75 oz. lime juice
- 0.74 oz. agave nectar
- 1 oz. mango puree
- 3 dashes chili tincture
Directions
Pour straight from slushee machine into Cactus Coupe glass. Garnish with Lime wheel and sprinkling of Tajin + small straw.
Vitolo
Mulberry Street Margarita from Vitolo:
Ingredients
- 1.5 oz Don Julio Reposado
- 0.75 oz Lime
- 0.5 oz Pierre Ferrand Dry Curacao
- 0.75 oz Prickly pear syrup
Directions
Add ingredients into tin shaker, shake well, strain into rock glass. Fill with ice and garnish.
Jaya at The Setai
Prickly Pear Margarita from Jaya at The Setai:
Ingredients
- 1.5 oz Jaja Tequila Blanco
- 0.75 oz Cointreau
- 1.0 oz Prickly Pear Puree
- 0.5 oz Agave Syrup
- 0.75 oz Citrus Syrup (lime juice)
Directions
Mix all ingredients, shake, and pour over ice cubes in a rocks glass. Garnish with a lime wheel and salt rim.
