The Margarita

Where other classic cocktails have fallen by the wayside, the Margarita has always held its ground: It has even prompted a glut of prepackaged (and subpar) mixes. Make this simple take, which follows the Tommy’s style by using agave nectar instead of simple syrup.

SKILL LEVEL Beginner

YIELD 1 drink

INGREDIENTS

Ice

1½ ounces Siembra Azul Blanco Tequila

¾ ounce fresh lime juice

¾ ounce Cointreau

¼ ounce agave nectar

Lime wedge

DIRECTIONS

In a cocktail shaker, add the ice, tequila, lime juice, Cointreau and agave nectar. Cover and shake well. Double-strain through a cocktail strainer and a fine-mesh sieve into a cocktail glass. Garnish with the lime wedge and serve.

Southern Junction

This herbaceous cocktail blends two cocktail families under the Sour umbrella, the Daisy and the Fizz. Tequila and citrus, the predominant flavors in the Margarita, are pasted into this riff on a Silver Fizz.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

Rosemary Syrup

8 large rosemary sprigs

2 cups granulated sugar

Cocktail

Green Chartreuse

Ice

2 ounces Hacienda del Sotol Plata

½ ounce fresh lime juice

½ ounce fresh lemon juice

1 egg white

1 dash Peychaud’s Bitters

Rosemary sprig

DIRECTIONS

1. Make the rosemary simple syrup:  In a medium saucepan set over medium heat, combine the rosemary, sugar and 2 cups water and bring to a simmer. Simmer for 20 minutes, then remove the pan from the heat and set aside to cool to room temperature. Strain the syrup through a fine-mesh sieve and store in a covered container or bottle. The rosemary syrup will keep, refrigerated, up to 2 weeks.

2. Rinse a Collins glass with the Chartreuse and discard the excess. In a cocktail shaker filled with ice, combine the sotol, lime juice, lemon juice, ½ ounce of the rosemary syrup and the egg white. Cover and shake for 2 minutes. Strain into the Chartreuse-rinsed glass. Add a dash of the bitters on top and swirl delicately. Garnish with the rosemary sprig and serve.

Cuarenta Puertas

This cocktail is far more savory than the traditional Margarita. Mezcal adds a smoky element, and the mole-infused tequila brings notes of capsicum and spices to the forefront.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Mole-Infused Tequila

¾ ounce dried ancho chiles (about 1 chile), stem removed

⅓ ounce dried guajillo chiles (about 3 chiles), stems removed

⅓ ounce cascabel chiles (about 3 chiles), stems removed

1 cinnamon stick

4 whole cloves

¼ teaspoon ground cumin

One 750-ml bottle Siete Leguas Reposado Tequila

Mole Lime Wedge

¼ teaspoon cayenne pepper

¼ teaspoon cocoa powder

½ teaspoon cumin

¼ teaspoon ground cinnamon

Pinch of ground cloves

1 lime wedge

Cocktail

Ice

½ ounce Del Maguey Chichicapa Mezcal

¾ ounce fresh lime juice

½ ounce fresh grapefruit juice

½ ounce Yellow Chartreuse

¼ ounce Fernet Branca

3 dashes Angostura bitters

3 thyme sprigs

DIRECTIONS

1. Make the mole-infused tequila: In a spice grinder or coffee mill, finely grind the ancho, guajillo and cascabel chiles. Add the ground chiles, cinnamon stick, cloves and cumin to the tequila, cap and let sit for 36 hours. Strain through a coffee filter and return to the bottle.

2. Make the mole lime wedge: Mix the cayenne, cocoa powder, cumin, cinnamon and cloves on a plate and dredge one side of the lime wedge in the mixture. Set aside.

3. Fill a cocktail shaker with ice and add 1½ ounces of the infused tequila, the mezcal, lime juice, grapefruit juice, Chartreuse, Fernet Branca and bitters. Cover and shake well. Strain into a coupe glass, garnish with the prepared lime wedge and the thyme sprigs and serve.