Originally a tasty cornerstone of Asian cuisine, it’s now a sought-after ingredient for creative cocktails that bring a fresh dimension to classic clinkers. In this guide, we’ll explore why this awesome fruit is a game-changer, easy Yuzu cocktails to try, and expert tips on pairing it with different spirits. 

What is yuzu, exactly? A brief introduction

Hailing from East Asia, yuzu is a small, knobby fruit with a golden-yellow rind and an aroma that can fill a room. Unlike your standard lemon or lime, the flavour of yuzu is layered—it’s tart, slightly bitter, and has a fragrant, almost floral complexity.  

In Japan, it’s long been a staple in ponzu sauce, seasonal desserts, and even gets infused into baths or hot springs. But, when used in cocktails yuzu truly shines. Its lively acidity and depth of flavour make it a perfect addition to drinks that need a little extra zing. 

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink 

Why yuzu works so well in cocktails

The appeal of yuzu lies in its balance. It’s tart but not overwhelmingly sour, slightly bitter but never harsh, and fragrant without being overpowering. This gives it a natural versatility, allowing it to highlight everything from smoky Japanese whisky to crisp gin.  

It also plays beautifully with sweet, herbal, and spicy ingredients; think honey, ginger, or even shiso. Whether it’s adding a subtle bite to a highball or brightening up a Margarita, yuzu has a way of making every sip feel just that little bit more special. 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts  

Must-try yuzu cocktails

1. Yuzu Highball

In Japan, the combination of apple and Shochu is so popular that it’s available as ready-to-drink beverages sold in tins. Of course, fresh is best, so here’s our DIY recipe. Start by adding ice to a highball glass and pouring in 60 ml of shochu.  

Then add 80 ml apple juice (freshly pressed if possible), 15 ml honey syrup, and 15 ml yuzu juice. Stir until everything is combined. Top off with 80 ml chilled soda water and garnish with apple slices. Enjoy with a plate of miso-glazed salmon or a crisp apple and daikon salad.  

Read next: The Best Shochu Cocktails & Guide to the Famous Japanese Spirit 

2. Japanese Sour

Smoky, sour, smooth, and seductively frothy on top, the Japanese Sour is a spin-off of the classic Whiskey Sour. To make one, combine 60 ml Japanese whisky, 10 ml fresh lemon juice, 10 ml yuzu juice, 15 ml honey syrup, and 1 egg white in a shaker and dry shake (without ice) for 10 seconds.  

Add ice cubes and shake again until well-chilled. Strain into a chilled coupe glass, add a few drops of bitters, and serve. Best served alongside smoky yakitori skewers or a bowl of crunchy karaage chicken.   

Sip & Savour: 13 Tastiest Asian-Inspired Cocktails Unveiled 

3. Shikoku Mule

Are you all about marvellous Mule cocktails? We’ve got you with this Shikoku Mule recipe. To make one, fill a glass with ice cubes, then add 30 ml shochu and 30 ml yuzu juice. Next, fill the glass to the top with ginger beer. Stir gently, garnish with a lime or yuzu wedge, and serve. This tasty mule is a natural fit for spicy gyoza or a fragrant Thai green curry.   

4. Yuzu Spritz

Crisp, citrusy, and easy to love, the Yuzu Spritz brings a bright twist to a classic serve. In a shaker, combine 20 ml yuzu juice, 60 ml Bulldog Gin, 15 ml sugar syrup, and a dash of orange bitters (if using). Add ice and shake for 15–20 seconds.  

Fill an old-fashioned glass with ice and strain the cocktail over it. Top with 60 ml soda water, stir gently, and garnish with a lemon peel. Serve it with fresh oysters or a light goat cheese and citrus salad. 

Also see: Navigating the Rich Tapestry of Korean Drinking Culture 

5. Yuzu Margarita

A spiffy spin on a classic, the Yuzu Margarita balances tart yuzu with smooth tequila and a hint of sweetness. In a cocktail shaker, combine 30 ml yuzu juice, 15 ml fresh lime juice, 30 ml Grand Marnier, 45 ml Espolòn Tequila Blanco, 30 ml sugar syrup (or agave syrup, to taste), and a small pinch of coarse salt.  

Add ice and shake for 15–20 seconds until well-chilled. Rim a glass with salt, fill it with ice, and strain the cocktail over. Garnish with a lime wheel and serve. Great with fiery prawn tacos or a side of crispy tempura. 

6. Yuzu Gin & Tonic

A simple yet striking riff on everyone’s favourite summertime sipper, the Yuzu Gin & Tonic delivers crisp citrus with every sip. Fill a Collins glass with ice, then pour in 45 ml gin and 15 ml yuzu juice.  

Stir gently as you slowly top with tonic water, letting the bubbles settle to prevent overflow. Stir one last time to fully blend the flavours. Serve and enjoy. This drink pairs well with salty bar snacks like edamame or shichimi-spiced nuts. 

7. Yuzu Martini

Elegant and effortlessly smooth, the Yuzu Martini is a refined take on a timeless classic. In a mixing glass, combine 75 ml shochu, 20 ml Cinzano Vermouth Bianco, 2–5 dashes of yuzu juice, and 1 dash of orange bitters.  

Add ice and stir until well-chilled. Strain into a coupe or martini glass. Express the oil from a lemon peel over the drink, then use it as a garnish. Serve and enjoy with delicate bites like tuna tartare or a simple yakitori skewer. 

How to use yuzu in cocktails

Fresh yuzu juice and bottled yuzu juice each bring something different to the glass. Fresh juice is bright, vibrant, and packed with natural aromatics, but finding whole yuzu outside of specialty markets can be tricky. Bottled yuzu juice, often imported from Japan, is more accessible and still delivers the fruit’s signature tartness and floral complexity.  

For those looking to experiment, yuzu liqueurs or syrups add depth and sweetness without overpowering the drink. When mixing, balance its tang with honey, sugar syrup, or agave to keep flavours harmonious. 

Finding fresh yuzu in the UK can be a bit of a treasure hunt, as the fruit is rarely available in mainstream grocery stores. However, bottled yuzu juice offers a convenient alternative and is often stocked in specialty food markets and online retailers.  

Kanpai! 12 Japanese Whisky Cocktails to Master 

Best spirits to pair with yuzu

• Gin. The botanicals in gin highlight the floral and citrusy notes of yuzu, creating crisp, aromatic cocktails. 

• Vodka. A clean canvas for yuzu vodka cocktails that allows the fruit’s brightness take centre stage without interference. 

• Whiskey. The rich, smoky depth of whiskey plays well against yuzu’s acidity, making for bold, balanced drinks. 

• Tequila. Perfect for citrus-forward cocktails, adding a lively twist to Margaritas and Palomas. 

• Rum. Works beautifully with yuzu, bringing in tropical, slightly sweet notes that enhance the fruit’s tart edge. 

Light & lovely: The Best Mocktails of 2024 and 2025 

Garnishes & presentation tips for yuzu cocktails

For a traditional touch, use yuzu peel twists, fresh mint, or delicate edible flowers as garnishes. Glassware also plays a role in presentation; highballs work well for lighter, effervescent drinks, while coupes and rocks glasses suit stronger, stirred yuzu cocktails. To elevate the experience, rim glasses with sugar for sweetness, salt for balance, or a hint of chili powder for a fiery kick. 

Whether it’s adding a zingy twist to a Margarita, a crisp edge to a Gin & Tonic, or a bold punch to a Whiskey Sour, the magic of yuzu lies in its versatility. Its tart, floral, and slightly bitter notes make it a game-changer in cocktails. Ready to shake things up? Try one of the recipes, mix up your own creation, and share your favourite yuzu drinks with us on social media. For more cocktail inspiration, sign up for our newsletter! 

With the rise of bold, umami-rich cocktails, bartenders have embraced its salty-acidic balance to elevate spirits like whiskey, tequila, and gin. In this guide, we’ll explore why pickle juice works, which cocktails to try, and how to craft the perfect homemade brine for your own creations. 

Why pickle juice works in cocktails

The saltiness in pickle juice enhances the natural flavours of spirits, making them shine even brighter. The acidity cuts through sweetness and richness, creating a balanced, layered drink. And then there’s the umami factor, adding a subtle savoury depth that makes cocktails feel more complex and satisfying. 

Beyond its flavour , pickle juice also wakes up your palate, making every sip feel vibrant and punchy. And, thanks to its natural electrolytes, some bartenders and late-night revellers swear by it as a post-party recovery hack. While we cannot vouch for any of that, we do know one thing—pickle cocktails are a great way to shake things up in your home bar! 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts 

Best types of pickles and pickle juice for cocktails

Not all pickle juice is created equal and choosing the right one can make or break your drink. Dill pickle juice is the most popular choice, bringing that signature tangy, garlicky taste. It works beautifully in whiskey-based drinks like the Pickleback and adds a briny twist to classic cocktails like the Martini. 

If you’re craving something with more fire, spicy pickle juice (often infused with chilli or jalapeño) adds a fiery edge to drinks like the Dill Pickle Margarita. On the sweeter side, bread-and-butter pickle juice has a mild, slightly sugary taste that pairs surprisingly well with bourbon or rum. 

Store-bought pickle brine is a convenient option but always check the label—opt for varieties without artificial preservatives or sweeteners. If you want full control over flavour, making your own brine lets you tweak the salt, spice, and acidity to your liking. 

6 Must-try pickle cocktails

1. Classic Pickleback

Although the classic Pickleback may not technically qualify as a cocktail, its iconic use of pickle juice has endured over time. To serve, pour 45 ml of whiskey into a shot glass and 45 ml of pickle brine into a separate shot glass.  

Instruct your guests to first take the whiskey shot, letting its warmth settle. Then, follow it up with the pickle brine chaser so the acidity cuts through the richness of the whiskey, leaving a smooth, tangy finish. For the perfect snack pairing, serve it with crispy fried pickles or moreish cheese curds.  

2. Pickle Martini

Our pickle juice Martini is a sassy sip that adds a briny twist to the classic Martini. Unlike the traditional Dirty Martini, which uses olive brine for its salty edge, this variation swaps in dill pickle juice for a sharper, tangier flavour. A classic Cubano sandwich pairs beautifully with this classy clinker with the combination of roasted pork, ham, Swiss cheese, tangy mustard, and crisp pickles enhancing the cocktail’s briny depth while balancing its smooth, savoury notes.  

Yes, chef! Master the Art of Culinary Cocktails 

3. Pickle Juice Whiskey Sour

Prepare to embark on a flavour journey like no other with the Pickle Juice Whiskey Sour. It’s a tantalising fusion of tangy pickle juice, smooth whiskey, and zesty citrus that will leave you craving more. We love Wild Turkey 101 Bourbon as a base, but you can make the recipe your own by experimenting with different kinds of whiskey. Serve it up with a selection of aged cheeses, cured meats, pickles, and crunchy rye crackers.  

More this way! 11 Intriguing Variations on the Classic Whiskey Sour 

4. Pickle Bloody Mary

Our classic Bloody Mary recipe calls for two dashes of pickle juice, along with all sorts of other savoury elements. We love serving it up with slices of pizza Bianco and blue-cheese-stuffed green olives to take brunchtime to a whole new level.  

Feeling salty? 15 Savoury Cocktails to Try at Home 

5. Dill Pickle Margarita

This is the perfect Margarita for a searing summer’s day. To make one, fill a cocktail shaker with ice, and add 60 ml Espolòn Tequila Blanco, 45 ml Grand Marnier, 30 ml fresh lime juice, and 15 ml dill pickle juice. Shake to combine, strain into a Margarita glass over fresh ice, and garnish with a dill pickle. It goes down a treat with crispy fish tacos drizzled in lime crema… 

6. Fisherman’s Folly

The Fisherman’s Folly is a tricky yet gorgeous drink that combines umami depth with citrus brightness and a whisper of matcha magic. Start by placing 1 tablespoon of kosher salt on a small plate. Rub a 2 cm-wide strip of grapefruit peel around the rim of a rocks glass, then dip it into the salt to coat the rim. In a small spritz bottle, mix 1 teaspoon of fish sauce with 1 teaspoon of water, and give the bottom of the glass a single spritz.  

Fill the glass with ice. In a cocktail shaker, combine 45 ml sake, 30 ml Bulldog Gin, 15 ml pickle juice, 15 ml fresh grapefruit juice, and half a teaspoon of matcha tea powder. Fill the shaker with ice and shake well. Strain into the prepared glass and serve immediately. Serve it up with a plate of fresh oysters, or crispy tempura shrimp.  

How to make your own pickle brine for cocktails

Homemade pickle brine is a game-changer for cocktail lovers. A tasty brine starts with just four key ingredients: vinegar, water, salt, and a touch of sugar. From there, you can customise it with add-ins like garlic, dill, mustard seeds, peppercorns, or chilli flakes for an extra kick. 

There are two main methods: 

• Quick-pickled brine (or a ‘quickle’) is made by boiling the ingredients together and letting them steep for a few hours. It’s ready to use almost immediately and has a bright, fresh taste. 

• Fermented brine takes more time but delivers deeper, more complex flavours. Instead of using vinegar, the vegetables naturally ferment in a saltwater brine over time.

Quick & simple homemade pickle brine recipe

1. Bring 1 cup of water, 1 cup of vinegar, 1 tbsp salt, and 1 tbsp sugar to a boil in a saucepan. 
2. Add optional flavour boosters like dill, garlic, chilli flakes, or mustard seeds. 
3. Let cool, then pour over your favourite pickle ingredients like onions and cucumber slices (or just save the liquid for cocktails). 
4. Store it in the fridge and use it within a few weeks. 

Best spirits to pair with pickle juice

Pickle juice is a versatile mixer that plays surprisingly well with a variety of spirits. We suggest experimenting with:  

• Whiskey. The saltiness of pickle brine smooths out whiskey’s heat and highlights its caramel notes. 

• Vodka. Its clean, neutral profile lets pickle juice’s tangy brightness shine.  

• Tequila. The earthy notes of tequila meet their match in pickle brine’s sharp acidity. 

• Gin. Herbal and botanical gins bring out the savoury depth of pickle juice. 

Pickle cocktail garnishes & presentation tips

A great cocktail deserves a great garnish, and pickle cocktails offer plenty of room to get creative. The classic pickle spear is always a solid choice, but here are a few ways to elevate your presentation.  

• Skewer it up. Alternate pickled cucumbers, olives, cherry tomatoes, and a cube of cheese on a cocktail pick for a savoury garnish that doubles as a snack. 

• Go beyond cucumbers. Pickled jalapeños, carrots, onions, or green beans add a surprising pop of flavour. 

• Dress the rim. Instead of just using salt, mix it up with Tajín, black pepper, or smoked paprika for extra flair. 

• Play with presentation. Serve your pickle cocktail in a chilled coupe for an elegant twist, or in a Mason jar for a rustic, laid-back vibe. 

Hosting a party? Set up a DIY Pickle Bar, where guests can choose their own garnishes and brine intensity It’s an interactive, fun way to introduce people to pickle cocktails.  

Pickle juice is far more than a humble sandwich sidekick! It’s a bold and briny addition that can transform classic cocktails into something unexpected and delicious. Whether you’re shaking up a Pickleback, stirring a Pickle Martini, or trying your hand at a homemade brine, this punchy ingredient offers endless ways to add a unique twist to your drinks. Remember to sign up for our newsletter to stay in the mix and to check out SKYY Vodka and Bulldog Gin for more recipe inspiration.  

What was the worst cocktail trend of 2024?

Xavier: I will not call it the worst, but I have seen a lot of cocktails with foam added on the top. A lot of the time, when the foam goes down, it changes the flavours and makes the drink unbalanced and, most of the time, too sweet. We must use it wisely.

Olivia: I can’t think of what the worst cocktail trend of 2024 was because if someone somewhere likes it, who am I to say it’s not good! Haha! I’ll tell you what I definitely don’t like, though, and that is the cocktail “caviar”—the jelly bubbles you’ve seen rise in popularity again after the show Drink Masters. I strongly dislike that texture, but that is just me!!

Tris: Searching for wellness in a cocktail—I’m all for balance and moderation, but it is preposterous to push a healthy moment while imbibing cocktails.

Highlights: Stop adding foam to every single cocktail you make! And if you want a healthy drink, have a glass of water. 

Which flavours or ingredients will be big in 2025?

Xavier: I expect to see more savoury and umami-rich flavours showing up in cocktails, such as miso, mushrooms, and also more complex botanicals and spices. Pandan leaves are still very popular on cocktail menus, and that trend will keep growing.

Olivia: I have a feeling that 2025 might surprise us and introduce us to some very creative flavours and ingredients! I look forward to seeing what people come up with in my travels and trying new things. I honestly have no idea what to expect (which is exciting).

Tris: Tropical flavours will continue to be at the forefront of where drinks go.

Anne-Louise: Three flavours we will see more of in 2025 are guava, pistachio, and pickle.

Highlights: Miso, mushrooms, guavas and spices are leaving the kitchen to crash your cocktail party!

Any lesser-known drinks to look out for?

Xavier: Speaking of pandan, I would keep an eye on the new pandan liqueur, Kota. I think the Sotol category of spirits deserves more recognition, and I would love to see Calvados become more popular, but it may take some time.

Olivia: There are so many cool and intriguing local brands no matter where you go in the world, and people who don’t travel often have never heard of them. I am always remembering things I tried in other countries that I wish I could find here in the US, like this one amaro I tried in Sicily that was made at so small a production facility that the bottles had never left the region. As far as what is going to become popular, it depends on what has the wings to fly! The global market is filled with hidden gems with so much potential!

Anne-Louise: We’ll see more amaro being used—both big brands and smaller ones. We’ll also see more use of other Mexican spirits outside of tequila and mezcal—think sotol, fruit brandies, and more.

Tris: I think we’ll see people going into the classic categories more, so it would be doubtful to see many new spirits hit the market; with that said, some flavour-forward liqueurs or infusions will be seen more.

Highlights: Lesser-known liqueurs made with pandan and sotol will make their way into your cocktail shakers, while fruit brandy and amaro are making a comeback.

Any predictions on regional flavour trends for 2025?

Xavier: It’s hard to predict, as I am myself learning more about Asian culture. The most exciting ingredients I like to use in cocktails right now are yuzu, shiso, soy sauce or tamari, and sesame oil.

Olivia: My prediction is that Asian flavours will remain highly relevant this year! People are still learning how to work with things like pandan and shiso leaves and trying new methods all the time. I think we’ll see all sorts of new usages and delicious flavour combinations using these ingredients. I also hope (and predict) that people pay more attention to what grows natively in their regions and use that terroir and storytelling to make cocktails. That would be a fabulous trend to see take off.

Tris: I think we will see the continued use of Asian flavours like pandan across global markets, along with a great focus on local flavours over international flavours being present. For this, bartenders will be looking to harness influence and ingredients from their surroundings.

Anne-Louise: Mexican! With so much attention on agave, we’ll see more people learning about Mexcian flavours and products in the coming years. 

Highlights: Asian flavours are on the rise, and a lot of us will probably pretend to know what pandan and shiso leaves are (while secretly Googling them at the dinner table).

Any new or revived garnishing techniques you see trending this year?

Xavier: I think we’re going more and more towards minimalism: thin glassware, with a clear stamped ice cube, and simple garnishes with jelly, oils, and small citrus peels.

Olivia: I keep thinking that the dehydrated orange wheel is going to pass, but it continues to hold strong! It can be really beautiful, and people are figuring out all sorts of ways to incorporate it. I’ve also seen baby’s breath being revived as a garnish, but exercise caution using this flower, as it can cause skin irritation, and definitely don’t eat it, as the flowers are toxic. That said, I hope more edible flowers make their way into cocktail garnishes in 2025, such as nasturtium.

Tris: Hopefully we see a reduction of wasteful and garish garnishes and return to function and outcome for the drink being the most important thing.

Anne-Louise: Maximalism is still in! We will be seeing people having fun with garnish extending into small bites to accompany a drink. On the flip side, minimalism is also driving a lot of the aesthetic we are seeing in top bars—small drops of scented oils, a fine mist of essential oils, and so on.

Highlights: Minimalism is the new buzzword and you can expect to see a minimalist aesthetic in cocktail-presentation.

What’s the next big drink for 2025?

Xavier: Tequila is still outpacing the market; however, I am expecting to see more growth with cognac, American whiskeys, and Italian bitters.

Olivia: Tequila may very well hold its spot as the fastest-growing spirit in 2025. I think we will see new varieties of agave spirits hitting the market as people become more and more familiar with the category and its diversity!

Tris: Tequila will continue to grow, while gin is already dying a slow and painful death as a category with constant decline. In 2025, I would love to say mezcal, but I think it’s bourbon’s time to make a global resurgence and create a true impact.

Anne-Louise: Sotol—it’s on the rise as people are looking to learn more about Mexican spirits. Fruit brandies will keep delighting bartenders. Amari will grow in popularity. 

Highlights: Tequila, cognac, bourbon, fruit brandies and sotol will be big in 2025.

Any classic cocktails that are making a comeback?

Xavier: The Apple Martini is slowly coming back. Espresso Martinis are still a thing, and we’ve been seeing more low-ABV aperitivo cocktails on menus.

Olivia: The Espresso Martini is here to stay! After a couple of years at the top of the charts, after being completely lost for over a decade, the Espresso Martini has made the most epic comeback and does not seem to be going anywhere soon! I think some really classic gin cocktails will also be coming out of the woodwork, and we may see a rise in the popularity of things like the Bee’s Knees.

Tris: There may be some more obscure cocktails in the pipeline. I’d love to see more Vermouth-led classics like the Adonis to become more common around the world.

Anne-Louise: This trend started a few years ago, but now it’s in full swing: a resurgence of 90’s drinks reinterpreted for 2025. Think refined Apple Martinis, Cosmos, and Dirty Martinis.

Highlights: Did you think the Espresso Martini was bowing out? Think again! This year, it’s back with even more variations, alongside the revival of classics like the Apple Martini and Bee’s Knees.

What’s one trend you’d love to see more of in 2025?

Xavier: Let’s bring the Sidecar back! It’s a beautiful classic cocktail made with cognac, orange liqueur (I use Grand Marnier), and lemon juice.

Olivia: I’d love to see a rise in the trend of house-made ingredients using homegrown or locally foraged botanicals incorporated into cocktails; this opens a whole new world of no- and low-ABV cocktails that don’t sacrifice complexity or flavour but are a little more interesting than just a shrub. It doesn’t have to be a complicated process for the cocktail maker, just a little creativity and willingness to try and try again with new things!

Tris: Banter and removing the word ‘mixologist’ from the modern cocktail lexicon.

Anne-Louise: Good drinks made quickly. Efficiency behind the bar means drinks come out quickly with less wear and tear on the bartender. I don’t need a 8 bottle pick-up and a show, I just want a beautiful cocktail. If that drink is made ahead of time, that’s fine with me! 

Highlights: It’s time to celebrate local produce and flavours! 

Meet the experts:

Tris Fini: With his impressive experience in mixology and vast knowledge, Tris loves engaging and inspiring hospitality professionals and cocktail enthusiasts alike. He’s always up for a lively chat about cocktail history and loves inspiring others with his immeasurable passion.

Xavier Herit: Xavier is a Cognac Portfolio Ambassador for Grand Marnier, and he uses his Paris and New York bartending experience to highlight the iconic French liqueur. Now based in New York, he travels the U.S., sharing his passion for cocktails and French heritage with a new generation—and that includes you!

Olivia Cerio: With a background as an on-premise specialist for Campari and extensive experience in the hospitality industry, Olivia brings iconic brands (including Campari, Aperol, Cynar and Cinzano) to life with authenticity and passion.

So, without further ado, here are 10 sotol cocktails to inspire your next sip. ¡Salud!  

1. Sotol Margarita

The classic Lime Margarita has a deceptively simple way to highlight all the characteristics of a base liquor in a discreet, yet balanced way. To make the sotol version, simply swap the tequila for sotol. This small twist adds an earthy complexity and subtle herbaceous vibe to the mix, elevating the flavour profile without overpowering the citrusy zing of lime or the sweetness of agave.  

Read next: The Ultimate Guide to Delicious Reposado Tequila Cocktails  

2. Texas Buck

Created by Slovenian bartender Kevin Kos, the Texas Buck is a vibrant mix of sotol, Ancho Reyes, and ginger beer. To make one, rim the side of a glass with lime and Tajín. Fill the glass with ice and add 45 ml sotol, 10 ml Ancho Reyes, and 10 ml lime juice. Top with ginger beer and gently stir to combine. Garnish with a sprig of mint, giving it a gentle slap to release its aroma.   

Also see: 15 Best Ancho Reyes Cocktails to Turn up the Heat  

3. Naked in the Desert

A riff on the Naked and Famous by Mexican mixologist Diego Valencia, this cocktail combines sotol with bright citrus and herbal notes. Shake together 20 ml sotol, 20 ml Aperol, 20 ml Yellow Chartreuse, and 20 ml fresh lime juice in an ice-filled shaker. Strain into a rocks glass over fresh ice. Garnish with your choice of citrus or herbs for a polished finish.   

4. Round Two

Created by Chicago mixologist Alex Bachman, Round Two is a bold, smoky blend of mezcal and sotol with a bitter-sweet twist. Stir together 45 ml Montelobos Mezcal, 10 ml reposado sotol, 15 ml Cinzano Vermouth Rosso, 15 ml Campari, and a dash of bitters (walnut bitters if available) in a mixing glass filled with ice. Strain into a chilled glass and enjoy this complex, spirit-forward cocktail.   

Also see: 13 Best Mexican Cocktails to Make at Home  

5. Desert Paloma

The Desert Paloma gives the classic version a rustic twist with a kiss of earth-toned charm. Combine 45 ml sotol, 15 ml lime juice, 30 ml grapefruit juice, and 15 ml agave nectar in a shaker with ice. Shake well. Rim a glass with salt, fill it with ice, and strain the cocktail into the prepared glass. This is a crisp, citrusy delight with a wild desert edge.   

6. Sotol Sour

The Sotol Sour dresses up the time-honoured clinker in a jacket of peaty complexity with a cravat of citrus brightness. Combine 60 ml reposado sotol, 20 ml freshly squeezed lemon juice, 15 ml sugar syrup, and 15 ml egg white (optional) in a shaker. Dry shake for 30 seconds, then add ice and shake again until chilled. Strain into a rocks glass over ice or a coupe without ice. Garnish with 3–4 drops of Angostura bitters for a polished finish.   

Go pro: Your Guide to Making Egg White Cocktails the Easy Way  

7. Strawberry Sotol Highball

Sassy, sweet, and effervescent, the Strawberry Sotol Highball is a light-hearted introduction to sotol’s unique character, ideal for warm, sun-soaked days. To make it, shake 45 ml sotol and 30 ml strawberry syrup in a cocktail shaker with ice for 20 seconds. Strain into a highball glass filled with fresh ice, then top with 180 ml sparkling mineral water. Stir gently with a bar spoon and garnish with fresh chopped strawberries for a fruity finish.  

8. Sotol’d Fashioned

It of goes without saying that we wanted to see what the Old Fashioned would taste like with sotol in the mix. After all, we’ve already played around with other variations like the Añejo Old Fashioned, and Rum Old Fashioned. To whip up a Sotol’d Fashioned, simply swap the bourbon in the OG recipe for sotol and add some orange zest as a garnish along with the time-honoured orange twist. It’s quite amazing, you’ll see.   

9. Sotol Tomato Cooler

Do you adore savoury sippers? Here you go, bestie! The Sotol Tomato Cooler showcases this intriguing liquor’s depth alongside the natural sweetness of fresh tomatoes. Start by rimming a rocks glass with your choice of salt, sugar, or spices, then fill with ice. Shake 60 ml sotol, 60 ml freshly strained tomato juice, 30 ml lemon juice, and 20 ml sugar syrup over ice until well chilled. Strain into the prepared glass over fresh ice for a zesty, layered treat.  

15 Savoury Cocktails: Bold and Flavourful Drinks to Try at Home  

10. Spicy Matador

If you like your cocktails with a bold kick, the Spicy Matador will definitely do the trick.  This vibrant sotol cocktail combines tropical pineapple juice, zesty lime, and a touch of jalapeño spice for a lively blend of flavours. Run a lime wedge along the edge of the glass then rim it with chilli-lime salt. Next, shake 45 ml sotol, 30 ml pineapple juice, 30 ml fresh lime juice, and 10 ml agave with ice, and strain it into the prepared glass. Garnish with a slice of jalapeño for a fiery finish.  

There you have it, amigos and amigas —10 gorgeous sotol drink recipes to shake and stir up at home. Tag us when you share your cocktail creations online and remember to sign up for our newsletter to be the first to receive the freshest drinkspiration every month. In the meantime, visit Montelobos and Espolòn websites to stock up on agave based YAY.   

As both Mexico and Texas expand their sotol production, the world is rediscovering this ancient drink, with craft distillers highlighting its heritage and versatility. Here’s our guide to enjoying it at home.   

The origin of sotol

Sotol was first crafted by the folks deep in the Chihuahuan Desert. The name comes from the Nahuatl word tzotollin, meaning ‘palm with long, thin leaves.’. It’s made from the desert spoon plant (Dasylirion), a hardy species that thrives in arid, rocky landscapes across northern Mexico and parts of the southwestern United States.  

Here’s the cool part: unlike agave, the desert spoon is polycarpic, which means it can reproduce multiple times before it dies. Talk about sustainable! Indigenous people fermented its juice into beverages long before distillation even came into play, making it one of the literal OG spirits. Today, sotol is a tasty piece of cultural heritage and an environmentally friendly choice for eco-conscious sipping.  

Learn more: A Beginner’s Guide to the Different Types of Tequila  

How sotol is made

Alright, let’s break down how this desert-born spirit is crafted—it’s a fascinating process that transforms a rugged plant into something truly magical.  

First up, harvesting and roasting. Sotol is made with the desert spoon plant, which takes about 15 years to mature. The plant’s heart, or piña, is harvested, stripped of its spiky leaves, and roasted in underground pits. This slow roasting caramelises the sugars in the piña, giving sotol its signature earthy and smoky undertones.  

Then comes fermentation, where the roasted piñas are shredded and soaked in water to extract their natural sugars. The mixture is left to ferment with the help of wild or cultivated yeasts, which kickstarts the transformation into alcohol.  The plant’s unique desert environment truly shines here, adding depth and character to sotol’s flavour.  

Next is distillation, the step where the magic truly happens.  Copper stills heat the fermented liquid, separating the alcohol from the rest of the mash. Traditional producers often distill sotol twice, ensuring a smooth yet complex spirit with a rich bouquet of flavours that reflect its wild origins.  

Finally, some batches of sotol will be aged in barrels to develop additional layers of flavour.   

Tradition and respect for the land underpin every step of this process, making each sotol variety a true expression of its desert home.  

Go pro: How to Throw the Best Mexican-Themed Party, Ever  

Sotol ageing

Here’s the scoop on sotol and how ageing takes it to the next level. Sotol comes in both unaged and aged versions, offering a spectrum of flavours to explore.  

Unaged sotol, also called ‘plata’, is bottled straight after distillation. It’s bright, herbal, and grassy, with a raw, earthy character that highlights the plant’s desert origins. This is the purest expression of sotol and a favourite for cocktails where its bold, natural flavour can shine.  

On the other hand, aged sotol is matured in barrels, often made of American or French oak. This includes reposado expressions (aged 2–12 months) and añejo variations (aged over a year). This mellowing process introduces aroma layers of warm vanilla, caramel, and spice, which makes it perfect for sipping neat or in spirit-forward drinks.  

Alcohol levels in sotol typically hover between 38% and 45% ABV, depending on the producer. Whether you go for unaged or aged, you’re in for a one-of-a-kind flavour adventure that truly captures the essence of the desert.  

Cosy up: Warming Espolòn Tequila Cocktails for Cooler Weather  

What does sotol look and taste like?

In the glass, sotol is typically clear, with unaged varieties boasting a bright, crystalline look. Aged versions, like reposado or añejo, take on golden or amber hues, courtesy of their time in oak barrels.  

When it comes to flavour, sotol is usually earthy, herbal, and grassy, with a hint of smokiness from its roasting process. But here’s the fun part—its taste can vary and change depending on where it’s made. That’s because terroir plays a huge role. Sotol grown in rocky, arid regions might have a minerally, sharp edge, while plants from greener areas can lend softer, sweeter notes.  

Each sip of sotol reflects a deep connection to the land, with every variety telling its own distinct story.  

Turn Up the Heat: 8 Spicy Margarita Variations You Need to Try  

How to drink sotol

In Mexico, people often enjoy sotol neat, serving it at room temperature to fully appreciate its earthy, herbal flavour and complex aroma.  

It’s sipped slowly, much like fine tequila or mezcal, allowing drinkers to savour its connection to the land and the care that goes into every bottle. Traditional pairings might include citrus wedges and a pinch of salt to enhance its natural brightness.  

Temperature can impact the way sotol tastes—serving it too cold can mute its more subtle flavours, while room temperature allows its full range of notes to shine. And, of course, it makes a great base for cocktails, adding depth and character to every mix.  

Discover: XXX Sotol Cocktails   

Now you know! We hope you enjoyed this short and sweet intro to sotol and how to enjoy it at home. Tag us when you share your cocktail creations online and remember to sign up for our newsletter to be the first to receive the freshest drinkspiration every month. In the meantime, visit Montelobos and Espolòn websites for more Mexican vibes!  

Pandan leaves are perfect for infusions or syrups and they’re a natural fit for tropical cocktails and creamy, dessert-inspired clinkers alike. Ready to learn how this unique ingredient can elevate your cocktail game? Let’s go! 

How to make pandan syrup at home

Crafting your own cocktail syrups is a breeze and allows you to control the intensity of your drink ingredients. Here is our go-to recipe for a pandan syrup.  

INGREDIENTS 

• 4–5 fresh pandan leaves (or 2 teaspoons of powdered pandan or 1 tablespoon of dried pandan) 

• 1 cup of sugar 

• 1 cup of water 

METHOD 

1. Wash and cut the pandan leaves into smaller pieces for easier handling.
2. Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
3. Add the pandan leaves (or powdered/dried pandan) to the saucepan.
4. Simmer for 10–15 minutes, stirring occasionally, to infuse the syrup with pandan’s signature aroma.
5. Remove from heat, let it cool, then strain the syrup into a clean bottle or jar.
6. Store in the fridge for up to 2 weeks.

DID YOU KNOW? In the UK, pandan is available in various forms to suit your culinary needs. Fresh pandan leaves can be found in Asian supermarkets, particularly those specialising in Southeast Asian products. These stores often stock fresh leaves in the produce section, while dried leaves and pandan essence may be available in the pantry or baking aisles. Additionally, online retailers offer a range of pandan products, including fresh leaves, dried leaves, and extracts, providing convenient delivery options across the UK. 

Now that you know how to make this easy syrup at home, here are a few pandan recipes you can make at home.  

1. Pandan Old Fashioned

This sophisticated twist on the classic Old Fashioned brings a touch of Southeast Asia to your glass. Pandan syrup adds a subtle, floral sweetness to the rich depth of whisky, while Angostura bitters provide a balanced complexity. To make one, build the drink in a rocks glass over a clear ice cube. Combine 60 ml Japanese whisky, 10 ml pandan syrup, and 2 dashes of Angostura bitters. Stir gently and garnish with a pandan leaf knot for a refined finish. 

2. Pandan Gimlet

The Pandan Gimlet reimagines the classic Gimlet with a dash of Asian flair. Pandan syrup adds a sweet and aromatic touch that complements the zing of lime and the crispness of dry gin. To make one, combine 60 ml Bulldog Gin, 15 ml freshly squeezed lime juice, and 30 ml pandan syrup in a cocktail shaker filled with ice. Shake vigorously until frosty, then strain into a chilled coupe glass. Garnish with a pandan leaf to serve. 

3. Pandan Mojito

This vibrant Mojito variation layers tropical pandan syrup with the refreshing zing of lime and the bold kick of overproof white rum. To make one, place lime wedges and half a tablespoon of caster sugar in a short tumbler. Gently crush with a muddler or the base of a rolling pin until the lime releases its juice and the sugar dissolves.  

Add torn mint leaves, bruising them until fragrant, then stir in 30 ml Wray & Nephew rum and 30 ml pandan syrup. Fill the tumbler three-quarters with crushed ice, top with soda water, and stir gently. Serve with a pandan leaf tucked into the glass for a tropical flourish. 

4. Singapura

This modern riff on the classic Singapore Sling, created by Colin Stevens (New York bar consultant), pairs the botanical depth of gin with the sweetness of cherry liqueur and the exotic aroma of pandan. To make one, add 45 ml Bulldog Gin, 15 ml cherry liqueur, 20 ml pineapple juice, 15 ml freshly squeezed lime juice, 15 ml orange juice, 15 ml pandan syrup, and 2 dashes of Angostura bitters to a shaker filled with ice. Shake until well-chilled, then strain into a highball glass over fresh ice. Garnish with a pandan leaf tucked elegantly down the side of the glass. 

Also see: 13 Tastiest Asian-Inspired Cocktails Unveiled 

TOP TIP! When you choose your pandan leaves, pick the ones that are firm with a deep green color and a sweet, grassy fragrance.  

5. Sige Na

Sige Na, loosely translating to ‘go ahead’, is a dapper pandan drink that strikes a balance between an invitation and a dare with its bold rum base and aromatic twist. While the traditional version is made with aged Filipino rum, it can be hard to find, so we like to make ours with Appleton Estate Rum. To make one cocktail, combine 60 ml rum 10 ml pandan syrup, and 2 dashes of walnut bitters in a mixing glass filled with ice. Stir until well-chilled, then strain into a rocks glass over a large ice cube. Garnish with a lime twist for a vibrant finish. 

Read next: Jump on the Latest Boba Cocktail Trend with These 3 Cocktails 

6. Don Quixote

Inspired by the classic Daiquiri, this bold cocktail recipe is the brainchild of Washington’s Jo-Jo Valenzuela. To make one drink, combine 45 ml Wray & Nephew rum, 30 ml pandan syrup, and 15 ml freshly squeezed lime juice in a shaker filled with ice. Shake until well-chilled, then strain into a rocks glass over crushed ice. Float 15 ml Appleton Estate 12 Year Rum on top for added complexity, then garnish with a dehydrated lime wheel and pandan leaf. 

Read next: 14 Best Wray & Nephew Cocktails (2024)  

7. Shoots & Leaves

This light, lower-ABV sipper by mixologist Alex Law from Honolulu showcases the nutty qualities of pandan with a supporting cast of Fino Sherry and vermouth. To make one, stir together 30 ml Cinzano Bianco Vermouth, 20 ml Fino Sherry, 20 ml vodka, 10 ml coconut liqueur, and 10 ml pandan syrup with ice. Strain into a chilled glass for a silky finish. Garnish with a pandan leaf for a simple, elegant touch. 

Summer Trends: Low ABV Cocktails 

8. Leeward Negroni

This tropical twist on the beloved Negroni by San Francisco bartender Kevin Diedrich. It combines coconut oil-washed Campari and pandan syrup for a bold yet balanced flavour. To make one, rinse a rocks glass with bitters, discard the excess, and set the glass aside. In a mixing glass filled with ice, stir together 30 ml coconut oil-washed Campari, 15 ml Bulldog Gin, and 20 ml pandan syrup until well-chilled. Strain into the prepared rocks glass over a large ice cube. Garnish with a pandan leaf for a striking finish. 

How to make coconut oil-washed Campari: Gently warm 90 ml of coconut oil until it turns to liquid. Combine the melted oil with 240 ml of Campari in a nonreactive container and let it sit at room temperature for 24 hours. Transfer the container to the freezer for about an hour, or until the oil solidifies. Once frozen, strain out the solidified fat using a clean oil filter. Store the washed Campari in a tightly covered container for future use. 

Go pro: How to Create Delicious Fat-Washed Cocktails 

9. Pandan Colada

Pandan and coconut, a beloved pairing in traditional Filipino cuisine, create a harmonious base for this tropical twist on the classic Piña Colada. Pandan’s floral and vanilla-like notes perfectly complement coconut’s sweet, nutty flavor. To make one, combine 60 ml white rum, 20 ml fresh lime juice, 60 ml coconut cream, 60 ml fresh pineapple juice, and 30 ml pandan syrup in a shaker. Add 1/4 cup of crushed ice, shake well, and pour into a Collins glass. Top with more crushed ice and garnish with two pandan leaves for a vibrant finish. 

Yes, please! 10 Frozen Rum Drinks to Embrace the Heat 

10. L’Alligator C’est Vert

This bold and creamy cocktail was created in Paris by French bartender Nico de Soto It blends absinthe, coconut milk, and pandan syrup for a uniquely aromatic experience. To make one, combine 30 ml absinthe, 30 ml coconut milk, 30 ml pandan syrup, and a whole egg in a shaker. Dry shake vigorously without ice, then add ice and shake again until well-chilled. Strain into a chilled fluted glass and garnish with freshly grated nutmeg for a fragrant finish. 

Insider tips: Your Guide To Making Egg White Cocktails The Easy Way 

Now you know! Pandan cocktails come to the party with a variety of compelling flavour profiles. Which one will you try first? Tag us when you share your creations on Instagram and remember to sign up for our newsletter to get more drinkspiration served up hot off the presses. In the meantime, visit the Appleton Estate, and Wray & Nephew websites to stock up on your favourite rums.  

Whether you’re inspired by Japan, China, Korea, or Southeast Asia, there’s a world of possibilities waiting to revitalise your cocktail repertoire. Ready to explore? Here’s a look at our top Asian-inspired flavours for 2025.  

Top 25 Asian cocktail ingredients for 2025

Fruit

Yuzu. When it comes to Asian fruit for cocktails, yuzu is firmly in the spotlight this year. This zesty citrus fruit delivers a punch of tartness with floral and aromatic notes that will elevate any drink. Add a splash of yuzu juice to a Margarita or a Gin Sour for a bold new take on these time-honoured sips.  

Calamansi. Calamansi is a type of citrus native to the Philippines, known for its tangy, slightly sweet flavour. Perfect for adding a tropical edge to Mojitos or other rum-based cocktails, this fruit is a must-have for those who want to experiment with Southeast Asian-inspired drinks. 

Lychee. Sweet, juicy, and gorgeously fragrant, lychee brings a burst of floral elegance to the party. It really shines in drinks like the Lychee Martini, blending seamlessly with a base of vodka or gin.  

Makrut lime. Makrut lime (also known as Thai or kaffir lime) doesn’t just look unique with its bumpy rind; its leaves and juice are equally special. The leaves can be used to infuse a drink with subtle citrus and herbaceous notes, making it ideal for tropical cocktails or Indian-inspired creations. 

Tamarind. Tangy and sticky with a hint of sweetness, tamarind adds a rich complexity to mixed drinks. Use tamarind paste to dress up a Whiskey Sour or Rum Punch for a depth of flavour that walks a captivating line between sweet and sour. 

Sip & Savour: 13 Tastiest Asian-Inspired Cocktails Unveiled 

Herbs and aromatics

Lemongrass. Lemongrass brings a vibrant mix of citrus and herbal notes to cocktails, which makes it a versatile ingredient for muddling or infusing. Its zesty freshness pairs beautifully with gin in a classic Tom Collins and adds a Southeast Asian twist to a Vodka Gimlet. 

Thai basil leaves. When exploring Asian herbs for cocktails, Thai basil leaves deserve honourable mention. The slightly spicy, anise-like flavour of this herb complements the bold profiles of drinks like a Whiskey Smash. Muddle these fragrant leaves gently for a burst of aromatic complexity. 

Shiso. Shiso is a Japanese herb with strong flavours of spearmint, basil, cinnamon and anise. It shines in lighter cocktails like a Gin Fizz or can elevate a Highball with its subtle yet unmistakable aroma. Perfect for those who love a drink with a fresh finish. 

Pandan. For those inspired by Thai cocktail ingredients, pandan is a game-changer. With its sweet, vanilla-like fragrance, it adds an exotic twist to drinks like the Piña Colada. We recommend infusing it into syrups for an unforgettable flavour boost. 

Also see: 12 Chinese-Inspired Cocktails to Celebrate the Chinese New Year 

Spices

Five-spice powder. Five-spice powder is a bold blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel, which can be used to add a rich, aromatic warmth to cocktails. Perfect for adding depth to a classic Daiquiri, it’s an adventurous choice for those who enjoy a touch of heat in their drinks.   

Chai spice. A comforting mix of cinnamon, cardamom, ginger, and cloves, chai spice lends itself beautifully to cosy, spiced cocktails. Stir up an Indian Hot Buttered Rum for a warm, indulgent treat or a Masala Chai Sour to enjoy a bold yet balanced sip.  

Ginger. Ginger adds a fiery, zesty kick to classic cocktails. Incorporate fresh ginger into a Moscow Mule or muddle it into a Dark ‘n Stormy for an extra layer of spice. It’s a total game-changer.   

Read next: 15 Delicious Indian Cocktails to Make at Home 

Asian base liquors

Cherry liqueur. A sweet, fruity liqueur made from cherries, this base liquor shines in drinks like the Cherry Blossom and Bengal Tiger.  

Chinese Baijiu. A strong distilled spirit made from sorghum or rice; Chinese Baijiu goes down a treat in cocktails like the Asian Pear.  

Soju. Soju is a clear, distilled spirit that originated in Korea and has gained immense popularity worldwide. It is typically made from fermented grains such as rice, wheat, or barley, though modern variations may include other ingredients like sweet potatoes or tapioca. Known for its smooth and clean taste, this Korean cocktail ingredient shines in drinks like a Mango Melona Soju Cocktail.  

Sake. This uniquely fermented Japanese rice liquor is dry, smooth, and light in texture, with fruity and nutty aromas on the nose, which makes it an excellent base for a variety of beguiling mixed drinks. Try it in classy clinkers like the Saketini or Samurai Rock.  

Japanese whisky. This refined, often peaty or malty whisky expression from Japan is a must-try for whisky lovers. We love using it in drinks like the Japanese Sour or Tokyo Sidecar.  

Also see: Navigating the Rich Tapestry of Korean Drinking Culture 

Beverages and specialty ingredients

Oolong tea. Oolong tea’s semi-fermented profile is perfect for infusions, adding a subtle depth and floral aroma to drinks like the Chit-Cha Toddy, where its warm, soothing notes shine alongside whiskey and honey. 

Matcha. Matcha’s grassy, umami-rich flavour makes for a bold addition to both modern and classic cocktails. Whisk it into a Matcha Sour for a striking green hue and a delicate balance of earthiness and citrus.. 

Nimbu Pani. This tangy Indian limeade (made with fresh lemon juice, sugar, black salt and spices like cumin or masala) makes a beautiful base for warm-weather cocktails. Shake up a Nimbu Pani Mint Julep by mixing it with bourbon and fresh mint, and loads of crushed ice. It’s a lively twist on a classic that’s sure to delight. 

Boba. Boba, the tapioca pearls used in bubble tea, adds a playful texture to cocktails. In drinks like the Strawberry & Lime Sparkling Boba, it pairs beautifully with tart lime and sweet strawberry for a fun, fizzy drink.  

Also see: The Rise of Japanese Cocktail Culture 

Condiments and umami ingredients

Soy sauce. Soy sauce isn’t just a stalwart choice for cooking savoury dishes, it’s also an unexpected star in cocktails. Its salty, umami-rich depth makes it a natural choice for those who want to play around with Japanese cocktail ingredients. Try adding a dash to a Bloody Mary to frame the savoury notes of this brunchtime favourite to perfection.   

Sesame seeds & sesame seed oil. With its nutty, aromatic flavour, sesame seeds and -oil add a truly unique touch to cocktails. Try a Sesame Old Fashioned with a hint of toasted sesame oil that complements the whiskey’s warmth, setting the scene for a drink that’s as compelling as it is smooth. 

Kuromitsu. This dark Japanese sugar syrup is perfect for adding a rich sweetness to drinks. Incorporate it into a Japanese Sour, where its molasses-like depth pairs beautifully with yuzu and whisky, elevating the cocktail to new heights. 

Mushrooms. Earthy and packed with umami notes, mushrooms add an intriguing layer of flavour to cocktails. Infuse it into  vermouth or simple syrup to create a base that’s ideal for savoury variations of classics like a Negroni or Manhattan. 

Dig deeper: Exploring Umami Cocktails 

Regional ingredients

Keen to lean into the cocktails and cuisine of a specific Asian country or region? We’ve got you. Here is our list of top Asian cocktail ingredients organised by country or region of origin: 

Japanese cocktail ingredients

• Yuzu (citrus fruit used in Japanese cuisine) 

• Shiso (Japanese herb) 

• Matcha (powdered green tea) 

• Sake (Japanese rice wine) 

• Japanese whisky (refined Japanese spirit) 

• Kuromitsu (dark Japanese sugar syrup) 

• Oolong tea (also popular in Japan, though its origins are Chinese) 

• Umeshu (Japanese plum liqueur, sweet and tangy) 

• Wasabi (fiery Japanese condiment used sparingly for spice) 

• Red bean paste (sweet and earthy, often used in desserts) 

• Tofu (soft and creamy, adds texture to drinks) 

• Cherry blossoms (delicate floral garnish or infusion) 

Cheers: Our 8 Favourite Sake Cocktail Recipes to Try at Home 

Chinese cocktail ingredients

• Chinese Baijiu (distilled spirit) 

• Five-spice powder (traditional Chinese spice blend) 

• Oolong tea (originates from China) 

• Soy sauce (essential Chinese condiment) 

• Jasmine tea (fragrant and floral tea often used in infusions) 

• Plum wine (sweet and fruity wine made from plums) 

• Rice wine (Shaoxing wine, a versatile and slightly savoury fermented wine) 

• Taro root (earthy and slightly sweet, often used in creamy drinks) 

Korea

• Makgeolli (Korean rice wine, lightly fizzy and mildly sweet) 

• Bokbunja (Korean black raspberry wine, fruity and rich) 

• Gochujang (spicy and savoury Korean chilli paste, used sparingly in bold cocktails) 

• Bae (Korean pear, crisp and sweet, perfect for infusions or garnishes) 

• Mija (sweet Korean plum wine with floral notes) 

Learn more: 23 Soju Cocktails to Perfect at Home 

India & South Asia

• Chai spice (traditional Indian tea blend) 

• Nimbu Pani (Indian limeade) 

• Spices (like cinnamon, anise, cumin, cardamom, etc.) 

• Tamarind (tangy and sticky, with a hint of sweetness) 

• Rose water or syrup (floral and aromatic, used in sweet drinks) 

• Mango (not Indian in origin, but holds a deep cultural significance in India) 

• Curry leaves (fabulously fragrant, often used as a garnish or infusion) 

Pan-Asian or global ingredients

• Ginger (used widely across all of Asia) 

• Mushrooms (umami-rich ingredient found in many Asian cuisines) 

• Sesame seeds & sesame seed oil (used across Chinese, Japanese, and Korean cuisines) 

• Boba (originates from Taiwan, now popular globally) 

• Tamarind (popular in Thai, Malaysian, and Indonesian dishes) 

• Lychee (widely grown in Thailand, Vietnam, and China) 

• Kaffir lime leaves (fragrant and citrusy, often used in infusions or as a garnish) 

• Coconut milk / water (creamy or refreshing, ideal for tropical drinks) 

• Miso (savoury and umami-rich, adds depth to bold cocktails) 

Fuel the Fire! How to Pair Cocktails with Spicy Food  

How to incorporate Asian ingredients in cocktails

Asian ingredients offer a treasure trove of flavours and aromas that can elevate your cocktail game. Whether it’s by means of infusions, syrups, or used as creative garnishes, these ingredients are poised to add depth and excitement to every sip. Here are a few ideas to play with at home:  

Infusions

Infusing spirits is a great way to capture the essence of ingredients like lemongrass, pandan, or ginger. Add chopped lemongrass to SKYY vodka for a clean, citrusy kick, steep pandan leaves in Wray & Nephew rum for a sweet, aromatic touch, or infuse Wild Turkey bourbon with ginger for some added warmth and spice.  

Syrups and purées

Transform Asian fruits like yuzu or calamansi into syrups for a sweet and tangy base. Combine equal parts yuzu juice and sugar over low heat to create a syrup that pairs beautifully with base liquors like whiskey. Puree calamansi to add a tasty tropical touch to rum-based drinks. These syrups are sure to bring a vibrant freshness to your cocktail creations. 

Garnishes

Herbs and flowers aren’t just tailormade for adding flavour; they’re also perfect to dial up your cocktail presentation. Use Thai basil leaves to top a Mint Julep or float edible flowers like orchids for a striking visual.  

Base liquors

Give your favourite classic cocktails an Asian twist by swapping traditional base liquors with Asian alternatives. Replace gin with Japanese whisky for a bold Highball or use sake in place of vodka for a daringly different Martini. Even just a splash of soju can add a delicate, fruity dimension to countless creations. 

Perfect occasions for Asian-inspired cocktails

Ideal for everything from casual get-togethers to elegant celebrations, Asian-inspired cocktails are as versatile as they are delicious. Here are a few fun ideas for serving it up at different occasions, complete with food pairings to make every sip sensational.  

Asian-themed parties

Set the stage for a memorable themed party with cocktails inspired by Asian flavours. Pair Matcha Sours with sushi platters for a Japan-themed evening or serve Tamarind Rum Punch alongside spicy Thai dishes for a Southeast Asian vibe.  

Weddings and formal events

Add sophistication to weddings or formal occasions with elegant Asian-inspired clinkers. A Lychee Martini makes for a chic welcome drink, while Japanese Highballs are a delightfully different option during dinner service. Pair these with refined canapés like sesame-crusted tuna bites or mushroom-stuffed dumplings to keep the menu elevated. 

Summer gatherings

Cool down on warm days with light, citrusy drinks featuring calamansi or lemongrass infusions. A Nimbu Pani Mint Julep or Strawberry & Lime Sparkling Boba will be a hit at poolside parties or garden picnics. Pair them with grilled skewers of chicken satay, mango salads, or fresh spring rolls to match the laid-back vibe. 

Festive celebrations

Celebrate holidays or cultural events with cocktails inspired by the occasion. Toast Lunar New Year with a Sesame Old Fashioned or sip on a Chit-Cha Toddy during cosy winter festivities. Pair these with symbolic dishes like dumplings, which represent wealth, or tang yuan (sweet glutinous rice balls) for good fortune. 

Well, now you know cocktail lovers! We hope we’ve inspired you to venture into brand-new territory with this guide on fresh and fragrant Asian cocktail ingredients. Remember to tag us on Instagram when you share pics of your creations online and sign up for our newsletter so we can keep you in the mix.  

With its silky profile and sophisticated appeal, it’s not just a drink—it’s an experience. Whether you’re gifting a tequila enthusiast or elevating your own holiday spread, this is the sip of the season!  

What is cristalino tequila?

Cristalino tequila is a modern twist on traditional añejo tequila, offering a unique balance of clarity and complexity. The process begins with carefully aged tequila, typically matured in oak barrels to develop rich flavours and aromas. Then, it undergoes charcoal filtration—a meticulous step that removes the amber colour while refining the texture to achieve smoothness. 

Espolòn Cristalino tequila takes the artistry of cristalino and elevates it. A blend of añejo with a touch of extra añejo, Espolòn Cristalino has a rich rounded profile that begins with the rich and aromatic notes of caramelised agave and honey, followed by a fruity oaky finish, which is then charcoal filtered for a crystal clear and smooth finish.

Cristalino tequilas are perfect for sipping or adding an elegant twist to cocktails, thanks to their polished, silky profile and eye-catching clarity.  

Get schooled: A Beginner’s Guide to the Different Types of Tequila  

What makes Espolòn Cristalino unique?

Espolòn Cristalino takes the cristalino category to new heights with its expert craftsmanship and bold flavour approach. The tequila begins its journey aging in American oak barrels, where it develops warm notes of vanilla, caramel, and roasted agave. A portion of this añejo is finished in ex-Wild Turkey bourbon barrels, which infuse the spirit with subtle hints of bourbon and toffee, adding extra layers of character.  

But what truly sets Espolòn Cristalino apart is its balance. The charcoal filtration not only removes the colour but also softens some of the oak barrel flavours, resulting in a clear tequila that’s as smooth as it is vibrant. On the palate, this tequila offers a luxurious blend of chocolate, fruit, and baked agave-forward notes, making it an ideal base for cristalino tequila cocktails.  

Whether served neat, over ice, or in cristalino tequila cocktails, Espolòn Cristalino embodies the perfect combination of time-honoured heritage and spirited modernity.  

Also see: Trending Cocktail Flavours with Espolòn Tequila   

Espolòn Cristalino as the ultimate holiday gift

Looking for a holiday gift that’s equal parts thoughtful and stylish? Espolòn Cristalino ticks all the boxes. This añejo tequila is a showstopper, blending premium quality with a sleek, elegant bottle that looks right at home under the tree or on a holiday bar cart.  

Its versatility makes it perfect for just about anyone on your list. Got a tequila enthusiast in the family? They’ll love its rich flavours and smooth finish. Shopping for someone who enjoys a touch of luxury? Espolòn Cristalino delivers a refined experience without being over-the-top. It’s also a great pick for collectors who appreciate unique additions to their spirit shelves.  

More than just a drink, it’s a way to toast to special moments. Wrap it up, pair it with a festive note, and you’ve got a gift that feels personal, polished, and ready to wow this holiday season.  

Read next: The Ultimate Guide to Gifts for Tequila Lovers  

Cocktail ideas with Espolòn Cristalino

Espolòn Cristalino is super smooth and silky—meant for sipping and savouring straight, which is how we’ll always prefer it. If it’s your first time trying it, we recommend having it neat or chilled on ice to really appreciate its exquisite flavour. Once you’ve gotten a feel for its one-of-a-kind taste, then you can start experimenting with cocktails—but honestly, enjoying it straight is where it truly shines.

1. Cristalino Margarita

The classic Lime Margarita gets a holiday-ready twist when made with cristalino tequila. Espolòn Cristalino gives this timeless cocktail a velvety texture and subtle sweetness, perfectly complementing the bright lime juice and luxurious citrus notes of Grand Marnier. It’s a zesty favourite that offers a clean and vibrant contrast to hearty seasonal dishes.  

2. Holiday Old Fashioned   

The Old Fashioned has long been a go-to for classic cocktail lovers, prized for its simple yet refined blend of spirit, sugar, and bitters. But what happens when you swap the usual whiskey for smooth, aged tequila? Magic! A tequila-based Old Fashioned brings a unique twist to the original, infusing it with agave warmth and a touch of spice that’s winning over tequila fans everywhere.  

3. Spiced Cranberry Paloma

If there’s one staple that everyone has in their pantry during the holidays, then it’s got to be cranberry sauce. And while it’s something you’d expect to see drizzled over a festive roast; you’ll be happy to know that you can use the leftover sauce to give your Paloma a holiday twist with a smidge of cristalino class in the mix.  

4. Cristalino Negroni

Our dapper Tequila-based Negroni recipe offers a playful twist on the iconic Negroni cocktail. While the traditional Italian clinker is made with a balanced blend of gin, vermouth, and Campari, swapping the gin for cristalino tequila shimmies it into a compelling new direction.  

5. Tequila Espresso Martini

A tequila-based Espresso Martini blends the rich, bold flavours of espresso and coffee liqueur with smooth tequila, setting the scene for a clinker that’s equal parts sophisticated and adventurous. Whether you’re celebrating with friends or adding a little flair to your holiday party, this cocktail ushers a modern classic in a bold new direction.  

Learn more: 8 Must-Try Añejo Tequila Cocktails  

Pairing Espolòn Cristalino with festive foods

Espolòn Cristalino is the perfect companion for your holiday feast. With the complexity of an extra añejo tequila and a smooth finish, it complements a variety of festive dishes. We’ve included both classic pairings and a few unexpected-yet-jolly eats to make your holiday table truly unforgettable.  

Canapés

• Charcuterie boards: The caramel and chocolate undertones of Espolòn Cristalino balance savoury cured meats and creamy cheeses like brie or manchego.  

• Smoked salmon bites: The rich, buttery flavour of smoked salmon complements the tequila’s silky texture.  

• Guacamole with pomegranate seeds: A nod to tequila’s Mexican roots, the bright, fruity sweetness of pomegranate mirrors the subtle sweetness of the tequila.  

• Jalapeño poppers: The hint of spice in these cheesy bites pairs brilliantly with the tequila’s roasted agave notes.  

Mains

• Roast turkey with cranberry sauce: The sweet and tangy cranberry sauce enhances the tequila’s subtle hints of fruit.  

• Honey-glazed ham: The tequila’s velvety texture cuts through the richness of glazed meats, while its agave notes complement the sweetness of the honey.  

• Herb-crusted lamb: Espolòn Cristalino shines against savoury herbs and tender, flavourful lamb, setting the scene for a tasty pairing.  

• Grilled shrimp skewers: Lightly seasoned shrimp picks up the tequila’s fruity and smoky undertones.  

Desserts

• Spiced apple pie: A warm slice of pie with cinnamon and nutmeg brings out the tequila’s oaky depth and fruity whispers.  

• Dark chocolate truffles: The roasted agave and hints of toffee in this extra añejo tequila enhance the bold bitterness of dark chocolate.  

• Vanilla panna cotta with berry compote: The creamy texture and tart fruit create a delightful contrast to the tequila’s bold notes.  

• Churros dipped in salted caramel sauce: A touch of salt and sweetness elevates the tequila’s smooth, sweet finish.  

Salud! The Ultimate Guide to Delicious Reposado Tequila Cocktails   

Why cristalino tequila is perfect for the holidays

Cristalino tequila is the ultimate holiday crowd-pleaser. Its versatility makes it a star player, whether you’re savouring it neat next to the fire or shaking up festive cocktails for friends and family. With its smooth finish and rich complexity, it’s a tequila that can hold its own as a sipping choice while also adding a touch of class to your holiday.  

Espolòn Cristalino, in particular, brings more than just flavour to your celebrations. Its story is steeped in heritage, drawing inspiration from Mexico’s vibrant culture and history. Crafted with care using aged tequila filtered for clarity and smoothness, it’s a drink that invites you to connect with tradition while enjoying the modern refinement of an añejo cristalino tequila.  

From elegant dinner parties to laid-back family gatherings, Espolòn Cristalino adds a premium feel that elevates every moment. It’s a conversation starter, a toast to good times, and a gift of heritage and quality all in one.  

Love tequila?

Now that you know all about cristalino tequila and how to use it to elevate your cocktails at home, here are a few other articles you should check out. Learn more about combining tequila with complementary spirits, liqueurs, and mixers to craft incredible sips:   

5 Best Cocktails with Rum and Tequila

10 Best Tequila and Aperol Cocktails to Sip at Sunset   

9 Pineapple and Tequila Cocktails for a Taste of Paradise  

There you have it – the short and sweet intro to the wonderful world of cristalino tequila. Visit the Espolòn website to learn more and remember to tag us when you share pics of your cristalino tequila cocktails on Instagram. In the meantime, you can also sign up for our newsletter if you would like to receive the freshest drinkspiration served up straight to your inbox. Salud!  

But first, the classic Spicy Margarita

Let’s start with our classic Spicy Margarita recipe. This is the recipe we make time and time again, so you know it’s to be good.   

INGREDIENTS   

• 2 oz Espolòn Tequila Blanco  

• 0.5 oz Grand Marnier  

• 0.5 oz Agave syrup  

• 1 oz Freshly squeezed lime juice  

• 1 Wedge of lime  

• 2 – 4 Deseeded jalapeño slices  

• Coarse salt to rim the glass  

• Ice  

METHOD  

1. Run the lime wedge along the rim of a rocks glass   
2. Dip the rim into a plate of salt, add ice and set aside   
3. Add sliced jalapeños to your cocktail shaker   
4. Muddle gently using a cocktail muddler or the back of a wooden spoon   
5. Add all the liquid ingredients   
6. Add ice and shake until properly chilled—at least 30 seconds   
7. Strain into prepared rocks glass   
8. Garnish with a slice or two of jalapeño  

Creative Spicy Margarita variations

1. Jalapeño Pineapple Margarita

This Jalapeño Margarita recipe makes a delicious sipper with a fiery twist, perfect for those who love a balance of sweetness and heat. To make one, muddle 3 big pineapple chunks, 1–2 slices of fresh jalapeño, and a tiny pinch of sea salt in a cocktail shaker until the pineapple releases its juices. Add 60 ml tequila, 30 ml pineapple juice, 30 ml fresh lime juice, 15 ml orange liqueur, and ½ a teaspoon of agave syrup. Fill the shaker with ice and shake vigorously for about 20 seconds.  

Prepare the glass by mixing ½ tsp sugar, ¼ tsp sea salt, 1 pinch of chilli powder, and 1 pinch of cracked black pepper in a shallow bowl. Rub a pineapple or lime wedge along the rim, dip it into the mix, then shake off the excess. Fill the glass with ice, strain the Margarita into it, and garnish with a fresh pineapple wedge and frond.  

Also see: 13 Spicy Cocktail Recipes that Pack a Punch   

2. Habanero Mango Margarita

The Habanero Mango Margarita sashays into the party with a luscious mango base and a fiery kick of habanero. Start by preparing a habanero-infused sugar syrup: gently heat ½ a cup of water, ½ a cup of sugar, and one halved habanero on low until the sugar dissolves, then let it steep for 15 minutes before straining. For the chilli powder-salt rim, mix 1 tsp chilli powder with 1 tsp salt, wet the rim of your glass with lime juice, and dip it into the mixture, and set it aside. 

To whip up one cocktail, blend together ½ a cup of thawed mango cubes and 45 ml habanero syrup. Once it’s nice and smooth, add it to an ice-filled shaker along with 60 ml tequila, 20 ml orange liqueur, and 45 ml fresh lime juice. Shake until chilled, then pour the Margarita into the prepared glass over ice.   

Learn more: Trending Cocktail Flavours with Espolòn Tequila (Recipes and Expert Tips)  

3. Serrano Cucumber Margarita

The Serrano Cucumber Margarita combines crisp cucumber and bold serrano heat for an unforgettable sip. Start by preparing a chilli-infused tequila: combine 3 cups of tequila with a sliced serrano pepper (seeds intact) in a jar, seal it, and let it infuse for at least 24 hours at room temperature. Strain out the pepper slices and seeds before using.  

To make the Margarita, muddle a few thin serrano rings (seeds removed), a quarter of a peeled and thinly sliced cucumber, 45 ml lime juice, and 15 ml agave nectar in a cocktail shaker. Add 60 ml serrano-infused tequila, 30 ml plain tequila, 15 ml orange liqueur, and a small handful of ice cubes. Shake until well chilled, then strain into a glass with a salted rim and crushed ice.  

Read next: 8 Must-Try Añejo Tequila Cocktails   

4. Tajin Watermelon Margarita

The Tajin Watermelon Margarita is a vibrant cocktail that’s all about juicy, summer vibes with a tangy twist. To make one, start by making your own fresh watermelon juice: blend fresh, seedless watermelon chunks until smooth, then strain it through a fine mesh strainer. Rim your Margarita glass with Tajín for a zesty kick: wet the rim with a lime wedge and dip into the spice. Set it aside and make the cocktail. 

In a cocktail shaker filled with ice, combine 180 ml watermelon juice, 45 ml tequila, 15 ml fresh lime juice, and 15 ml sugar syrup (optional for added sweetness). Shake vigorously until frothy and well-chilled, then strain into the prepared glass. Garnish with a watermelon wedge, lime slice, or a jalapeño for a touch of spice.  

Try something novel: 15 Savoury Cocktails (Bold and Flavourful Drinks to Try at Home)  

5. Smoky Chipotle Margarita

The Chipotle Margarita offers a smoky twist on a classic, blending bright citrus flavours with a subtle, spicy kick. To make one, muddle 2 thick slices of orange with ice, a splash of chipotle juice (from canned chipotle), and 1 oz fresh lime juice in a cocktail shaker.   

Add more ice, 45 ml tequila (preferably a reposado), 30 ml premium orange liqueur, and 20 ml sugar syrup. Shake vigorously until well combined, then strain into a glass filled with fresh ice. Garnish with an orange slice for a vibrant finishing touch.   

Salud! The Ultimate Guide to Delicious Reposado Tequila Cocktails   

3 Spicy tequila cocktails

While these cocktails might not fit the strict definition of Spicy Margaritas, they share the same vibrant spirit and bold flavours, thanks to their tequila base and spicy accents. Think of them as part of the same flavorful family tree—each bringing its own unique twist to the table. 

6. Ancho Reyes Maria Verde

The Ancho Reyes Maria Verde is an inventive take on the Spicy Margarita, blending creamy avocado with tangy, smoky, and spicy notes for a cocktail that’s as bold as it is intriguing.   

To craft this unique drink, start by preparing the Maria Verde mix: blend 1 large, pitted avocado, a rib of celery, a seeded and de-pithed serrano chilli, 120 ml fresh lime juice, 1 tsp sugar, 1 tsp celery salt, and ½ part champagne vinegar. Purée until smooth, then strain it through a fine mesh strainer for a silky consistency.   

In a highball glass filled with ice, combine 30 ml blanco tequila and 30 ml Ancho Reyes Verde, then slowly pour the Maria Verde mix over the top. Stir gently, and garnish with a slice of jalapeño, celery, or a hot pepper to add a striking visual and an extra kick.  

More spice this way! 15 Best Ancho Reyes Cocktails to Turn up the Heat  

7. Mexican Candy Cocktail

The Mexican Candy cocktail is a playful and spicy-sweet delight that brings a touch of nostalgia with every sip. This vibrant drink combines juicy watermelon flavours with a hint of zesty lime and a kick of chilli, making it the perfect choice for those who love a little bit of sneaky heat.   

Cheers, dears! 7 Tiny Cocktails to Stay Ahead of the Trend  

8. Mexican Razorblade  

The Mexican Razor Blade is a captivating cocktail crafted by Dan Greenbaum of New York’s Attaboy bar. This bold clinker combines the crispness of cucumber and the zest of lime with the boldness of tequila or mezcal, resulting in delightfully spicy experience.   

To make one, shake 60 ml of blanco tequila, 30 ml of lime juice, 20 ml of sugar syrup, and 2 slices of cucumber with ice until well chilled. Strain into a glass over fresh ice. For the distinctive garnish, float a cucumber slice on top and sprinkle it generously with piquín chilli, cayenne, or your preferred powdered chilli. This simple yet striking cocktail is sure to impress.  

Techniques to customize your spice level

Now that you know how to make Spicy Margaritas like a total pro, here are some clever recipes for chilli-infused tequila, chilli-infused sugar syrup, and homemade chilli powder to help you create a signature cocktail experience. Each recipe can be adjusted to your spice preference, giving you full control over the heat level in your cocktails.  

Chilli-infused tequila

INGREDIENTS  

• 1 bottle (750 ml) Blanco tequila  

• 1–2 Fresh chilli peppers (such as serrano or jalapeño), sliced  

METHOD  

1. Pour the tequila into a clean, sealable container 
2. Add the sliced chilli peppers to the tequila 
3. Seal the container and let it sit at room temperature for 24–48 hours  
4. Taste periodically to achieve the desired heat level 
5. Once satisfied, strain out the chilli slices and transfer the infused tequila back into the bottle 

Monitor the infusion closely; chilli peppers can intensify the heat of infusion quickly. For a milder infusion, use fewer chilli slices or reduce the infusion time.

Chilli-infused sugar syrup

INGREDIENTS  

• 1 cup Granulated sugar  

• 1 cup Water  

• 1–2 Fresh chilli peppers (jalapeño or habanero), sliced  

METHOD  

1. Combine sugar and water in a saucepan  
2. Heat over medium, stirring until the sugar dissolves  
3. Add the sliced chilli peppers and simmer for 10 minutes  
4. Remove from heat and let it steep for an additional 10 minutes  
5. Strain out the chilli slices and transfer the syrup to a sterilised bottle  
6. Refrigerate and use within two weeks 

For a milder syrup, remove the seeds and membranes from the chilli peppers before infusion. To increase the heat, let the syrup steep longer or add more chilli peppers.

Homemade chilli powder

INGREDIENTS  

• 2 tablespoons paprika  

• 2 teaspoons ground cumin  

• 1 teaspoon cayenne pepper (adjust to taste)  

• 1 teaspoon garlic powder  

• 1 teaspoon onion powder  

• 1 teaspoon dried oregano  

METHOD  

1. Combine all the spices in a bowl.  
2. Mix thoroughly until well blended.  
3. Store in an airtight container away from direct sunlight.  

Adjust the cayenne pepper to control the heat. For a smokier flavour, substitute smoked paprika.

Pairing Spicy Margaritas with food

A Spicy Margarita will level up just about any dining experience with its bold flavours and hint of heat. To pair it to perfection, consider dishes that balance, complement, or enhance the spiciness of the cocktail. Here are some delicious appetizers, mains, and desserts to inspire your menu.  

Canapés

• Guacamole with charred corn: The creamy avocado and sweet corn counterbalance the spice in your Margarita for a harmonious start to the meal.  

• Spicy shrimp ceviche: The zesty lime and heat from the dish mirror the Margarita’s flavours for a cohesive bite.  

• Mini chilli-lime chicken skewers: Perfectly seasoned with a smoky chilli rub, these skewers offer a satisfying contrast to the Margarita’s citrusy tang. 

Mains

• Tacos al pastor: The smoky sweetness of the pork pairs beautifully with the vibrant and spicy notes of your Margarita.  

• Grilled fish with mango salsa: A light, tropical main dish that complements the drink’s fruity undertones and chilli kick.  

• Chipotle beef fajitas: Bold and hearty, these fajitas match the Margarita’s intensity and provide a satisfying balance.  

Desserts

• Chilli chocolate mousse: The rich, velvety chocolate paired with a touch of chilli heat is a luxurious match for your cocktail.  

• Pineapple jalapeño sorbet: A refreshing dessert with tropical and spicy notes that mirror your Margarita’s flavours.  

• Cinnamon-sugar churros with a chocolate dip: The warm spice of cinnamon and the sweetness of churros provide a delightful contrast to the heat of the drink.  

Tips for hosting a Spicy Margarita night

Spice up your next gathering with a themed night dedicated to the decidedly dapper Spicy Margarita! From eye-catching presentations to creating an interactive DIY Margarita bar, here’s how to make your event unforgettable.  

Presentation and garnish ideas

• Offer a variety of rimming options like Tajin, chilli-lime salt, black lava salt, or crushed tortilla chips for a fun twist.  

• Decorate Margaritas with slices of fresh chilli, citrus wheels, candied jalapeños, or sprigs of fresh herbs like cilantro or mint. For a dramatic touch, use charred lime wedges or smoked salt.  

• Serve drinks in colourful glassware or vintage coupe glasses to add personality to each cocktail. Frosted glasses from the freezer also elevate the experience.  

• Add playful accents like tiny cocktail umbrellas, edible flowers, or swizzle sticks adorned with chilli peppers for a festive.   

Setting up a DIY Spicy Margarita bar

• Base options: Provide pre-made spicy components like serrano-infused tequila, chilli-infused sugar syrup, or habanero lime juice for guests to mix and match.  

• Mix-ins: Set out fresh ingredients like muddled fruit (watermelon, mango, pineapple), cucumber slices, and fresh lime juice for customised cocktails.  

• Heat levels: Include a variety of chilli options (mild jalapeños to fiery habaneros) so guests can control their spice level. Label each clearly to avoid surprises!  

• Garnish station: Arrange a garnish station with chilli powder, citrus slices, fresh herbs, and specialty salts.  

• Recipes to inspire: Print or display simple Margarita recipes as inspiration for guests who aren’t sure where to start.  

• Non-alcoholic options: Offer spicy mocktail alternatives using infused syrups and fresh juices for non-drinkers.  

There you have it spice lovers – everything you need to know about making amazing Spicy Margarita variations and serving them up like the pros. Sign up for our newsletter to get more tasty drinkspiration served up in your inbox, and visit the Espolòn, Ancho Reyes and Grand Marnier websites for more amazing cocktail recipe ideas.  

Homemade mixers come to the party packed with fresh, bold flavours, allowing you to get creative and leave a personal touch on every cocktail. So, why settle for store-bought when you can mix up something unique? Keep reading to get inspired. 

Popular DIY cocktail mixers

1. Basic sugar syrup (1:1 ratio)

Sugar syrup is an essential ingredient for any home bar, and the best part is that there are so many amazing flavours to play with! Essentially, it’s just sugar and water having a dance party, creating a sweet, versatile canvas that you can customise with almost anything. Here’s a basic sugar syrup recipe to get you started.   

INGREDIENTS  

• 250 ml Water   

• 200 g Granulated sugar   

METHOD  

1. Combine water and sugar in a small saucepan   
2. Heat the mixture over medium heat, stirring constantly, until the sugar completely dissolves.   
3. Remove the saucepan from the heat and allow the syrup to cool to room temperature.   
4. Transfer the sugar syrup to a clean, airtight container or bottle.   

Cocktails to make with sugar syrup

Old Fashioned  

Tom Collins  

Whiskey Sour   

Read next: The Complete Guide to Sugar Syrups  

2. Home-made sweet & sour mix

Drinks with sweet and sour mix tend to get a bad rap, partly because the store-bought version can be a little meh. The good news is that you can 100% create delicious sweet and sour cocktails at home by making a DIY mix that comes to the party with oodles of zest. Here’s our go-to recipe:   

INGREDIENTS   

• 6 tbsp. Sugar   

• 90 ml Water   

• 90 ml Fresh lime juice   

• 180 ml Fresh lemon juice   

METHOD   

1. Add the sugar and water to a saucepan over medium heat and stir until the sugar dissolves and the mixture is clear. Set aside to cool.    
2. Juice the lemons and limes (fresh is best), stir it into your simple syrup mixture, and store it in a clean jar or bottle. This will keep in the fridge for up to a week. If you notice mould or if the sour mix becomes cloudy, it’s time to throw it out and make a fresh batch.    

Cocktails to make with sweet and sour mix

Gin Sour  

Amaretto Stone Sour  

Italian Gentleman  

Also see: Homemade Sweet and Sour Mix Recipe (+ 7 Amazing Sweet and Sour Cocktails)

3. Home-made grenadine

Grenadine syrup is a sweet and flavourful syrup that’s commonly used in a variety of beverages and cocktails to add a burst of fruity goodness and colour.

INGREDIENTS  

• 500 ml Pomegranate juice (or cherry juice as an alternative)  

• 400 g Granulated sugar  

• Dash or two of orange flower water (optional)  

• Optional alternative: dash of Grand Marnier for extra flavour 

METHOD  

1. Combine the pomegranate juice and sugar in a saucepan. 
2. Bring the mixture to a slow boil over medium heat, stirring constantly until the sugar is dissolves.  
3. Reduce the heat to low, cover, and let the mixture simmer for 15 minutes, stirring occasionally.  
4. Remove from heat and allow the syrup to cool to room temperature.  
5. Pour the cooled syrup into a glass bottle or decanter with a tight-sealing lid.  
6. Add a dash or two of orange flower water or Grand Marnier, if desired. Shake gently to combine.  
7. Store in a cool, dry place. 

Homemade grenadine can generally be stored for up to 2-4 weeks in the refrigerator if kept in a clean, airtight container. To tell if it has gone off, look for changes in color or cloudiness, a sour or fermented smell, and any separation or odd consistency in the syrup. These signs generally indicate that bacteria or fermentation has taken place, making it unsuitable for consumption. 

Cocktails to make with grenadine

Shirley Temple  

Tequila Sunrise  

Zombie  

Learn more: 18 Grenadine Cocktails to Try  

4. Home-made elderflower cordial

If you love a drink that is floral, fruity, and soft, this is your sign to make elderflower cordial. This gorgeous mixer is a wonderful cocktail ingredient to have around the house and can be used to make all sorts of floral-laced mixed drinks.    

INGREDIENTS  

• 20–30 Elderflower heads (double-check that they’re free of insects)  

• 1 L Water  

• 800 g Granulated sugar  

• 2 Lemons, thinly sliced  

• 2 tbsp. citric acid (optional, for preservation)  

METHOD  

1. Gently rinse the elderflower heads to remove any dirt or insects.  
2. In a large saucepan, bring the water to a boil. Add the sugar and stir until fully dissolved, creating a syrup. Remove from heat.  
3. Add the elderflower heads and lemon slices to the syrup. If using, add the citric acid. Cover the saucepan and let the mixture steep for 24 hours to infuse the flavours.  
4. After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bottle or jar.  
5. Store the cordial in the refrigerator for up to a month. For longer storage, freeze in small portions or add extra citric acid as a preservative.   

In the UK, elderflower heads are generally available both fresh and dried. Fresh elderflower blooms are in season from late spring to early summer (usually May to June) and can be foraged in rural areas or purchased through specialty suppliers like Greens of Devon, who ship fresh elderflowers during the season. Dried elderflowers are available year-round from online sources like The Homebrew Centre. 

Cocktails to make with elderflower cordial

French Blonde  

Pear Martini  

Apple Dream  

See next: 13 Tasty Elderflower Cocktails You’ll Adore  

5. Home-made orgeat

Orgeat is a versatile syrup often used as a hero ingredient in various cocktails and beverages. It is traditionally made from almonds, sugar, and orange flower water, creating a sweet, nutty, and slightly floral flavour profile. Orgeat syrup adds depth, complexity, and a touch of elegance to many popular mixed drinks.   

INGREDIENTS  

• 100 g Almond flour (or blanched almonds, finely ground)  

• 250 ml Water  

• 200 g Granulated sugar  

• 1/4 tsp Almond extract  

• 1/4 tsp Orange flower water  

• 1 oz SKYY Vodka (optional, to extend shelf life)  

METHOD  

1. In a saucepan, combine the almond flour and water over medium heat. Stir until well mixed and warm, but do not bring to a boil.  
2. Remove the mixture from heat, cover, and let it steep for 30 minutes to extract the full almond flavour.  
3. Strain through a fine-mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Discard the remaining solids.  
4. Return the strained liquid to the saucepan. Add sugar and stir over low heat until completely dissolved.  
5. Remove from heat, then stir in the almond extract, orange flower water, and vodka (if using).  
6. Let the orgeat cool completely before transferring to a glass bottle or jar with a tight-sealing lid.  

DID YOU KNOW? Adding a small amount of vodka to homemade orgeat syrup extends its shelf life by creating a less hospitable environment for bacteria and mold. Alcohol acts as a preservative by inhibiting microbial growth, which is particularly useful in homemade syrups that lack commercial preservatives. The vodka not only stabilises the mixture but also slightly fortifies it against spoilage, keeping the syrup fresh for a few additional weeks. 

Cocktails to make with orgeat

Mai Tai  

Sergeant Pepper Cocktail  

Dead Man’s Handle  

Also see: What is Orgeat and How is it Used in Cocktails?  

Unique cocktail mixers & garnishes to try

6. Mixed berry shrub

A shrub is a mixture of equal parts fruit, sugar, and vinegar which can either be made with or without heat. Our recipe uses the cold method and it’s super simple. It does take a few days to infuse, so plan accordingly. This is a basic recipe and once you’ve mastered it, you can add flourishes of fresh herbs or spices to create your signature cocktail shrub recipe. To make a bigger batch you simply multiply the ingredients to suit your needs.   

INGREDIENTS  

• 150 g Mixed berries, roughly chopped and crushed   

• 200 g White sugar  

• 250 ml Apple cider vinegar    

METHOD  

1. Add the berries and sugar to a bowl with a lid and mix well to combine. Cover and place in the fridge for 24-48 hours. Stir 2-3 times over that period.   
2. Strain the fruit through a fine mesh strainer into a sterilised glass jar and press lightly on the fruit to extract maximum juice. Save the fruit pulp for a smoothie.     
3. Pour in the vinegar and stir with a sterilised spoon.    
4. Seal and place in the fridge for 2 days to infuse before tasting. Shake it up periodically to dissolve any residual sugar.   

Kept in a clean, airtight glass jar or bottle in the refrigerator, shrubs can typically last up to six months due to their high acidity. The vinegar and sugar in shrubs act as natural preservatives, slowing bacterial growth. However, signs that a shrub may have gone off include a cloudy appearance, an off or sour smell beyond the expected vinegar tang, or any visible mold. 

Cocktails to make with your shrub

Strawberry shrub cocktail  

Get schooled: 7 Shrub cocktails to impress your friends 

7. Jalapeño sugar syrup

This jalapeño simple syrup adds a kick of heat and a subtle peppery tang to any beverage, balancing sweetness with just the right amount of spice. It’s easy to make and perfect for adding a bold twist to your favourite cocktails or mocktails.  

INGREDIENTS  

• 250 ml Water   

• 200 g Granulated sugar   

• 1 Jalapeño pepper, sliced (seeds removed for less heat, if desired)   

METHOD  

1. Combine water and sugar in a saucepan. Heat over medium heat, stirring until the sugar dissolves.   
2. Add sliced jalapeño pepper and bring to a simmer.   
3. Simmer for about 5-7 minutes, depending on the desired spiciness level.   
4. Remove from heat and let the syrup cool to room temperature.   
5. Strain out the jalapeño slices and transfer the syrup to a clean jar or bottle.  

Cocktails to make with jalapeño simple syrup

Spicy Margarita   

Bloody Mary 

Spicy Paloma  

8. Rosemary honey syrup

This rosemary honey syrup adds a fragrant herbal twist to cocktails, complementing both gin and whiskey bases. Its floral sweetness pairs beautifully with the earthy notes of rosemary, making it perfect for seasonal sippers.  

INGREDIENTS  

• 250 ml Water  

• 170 g Honey  

• 3–4 sprigs Fresh rosemary  

METHOD  

1. Combine water and honey in a small saucepan over medium heat, stirring until the honey dissolves.  
2. Add the rosemary sprigs and bring the mixture to a gentle simmer.  
3. Simmer for 5 minutes, then remove from heat. Let the syrup cool, steeping the rosemary for an additional 10–15 minutes for extra flavour.  
4. Strain out the rosemary and transfer the syrup to a clean jar or bottle. Store in the refrigerator for up to two weeks.  

Cocktails to make with rosemary honey syrup

Bee’s Knees  

Whiskey Sour  

French 75  

9. Citrus rimming salt

Bright and aromatic, this citrus rimming salt adds a burst of zest to enhance your favourite drinks. With a blend of lemon, lime, and orange zest, it’s a versatile addition for any beverage that could use a hint of sunshine.  

INGREDIENTS  

• 75 g coarse sea salt  

• Zest of 1 Lemon  

• Zest of 1 Lime  

• Zest of 1 Orange  

INSTRUCTIONS  

1. In a small bowl, combine the sea salt with lemon, lime, and orange zests.  
2. Spread the mixture on a baking sheet and let it air dry for a few hours or bake at the lowest oven setting for 10–15 minutes until fully dry.  
3. Once dry, store the citrus salt in an airtight container until ready to use.  

Cocktails to garnish with citrus salt

Lime Margarita  

Blood Orange Margarita 

Lemon Drop Martini 

10. Cocktail cherries

Homemade cocktail cherries are a flavourful upgrade that adds depth and sweetness to any drink. With just a few ingredients, you can create cocktail cherries that rival the fancy store-bought ones!  

INGREDIENTS  

• 450 g Fresh cherries, pitted  

• 250 ml Water  

• 200 g Sugar  

• 125 ml Wild Turkey Bourbon  

• 1 Cinnamon stick  

• 1/2 tsp. Vanilla extract  

• 2–3 Cloves or 1star anise (optional)  

METHOD  

1. In a medium saucepan, combine water and sugar over medium heat, stirring until the sugar dissolves.  
2. Add the bourbon, cinnamon, vanilla extract, and optional spices to the syrup, stirring gently.  
3. Add the cherries to the mixture, reduce the heat to low, and simmer for about 10 minutes. The cherries will soften slightly but hold their shape.  
4. Remove from heat and let the cherries cool in the syrup.  
5. Transfer the cooled cherries and syrup to a glass jar with a tight-sealing lid and refrigerate for up to two weeks.  

Cocktails to garnish with cherries

Manhattan  

Rob Roy  

Dirty Shirley  

Tips for experimenting with new flavours

Creating DIY cocktail mixers at home is a great way to add a personal touch to your drinks and experiment with unique flavour combinations. Here are some easy ways to start mixing up custom syrups, shrubs, and infusions that will add depth and character to your cocktails.  

• Use fresh, in-season fruits, herbs, and spices as a base for your mixers. Seasonal ingredients not only taste better but also inspire flavours that capture the spirit of the season.  

• Balance is key to a great mixer—try combining sugar with tangy elements like vinegar or citrus. Shrubs, for example, use a mix of fruit, sugar, and vinegar to create a deliciously complex sweet-and-sour syrup.  

• Herbs like rosemary, basil, or thyme, as well as spices like cinnamon and clove, can transform a sugar syrup into something extraordinary. Start with small amounts and build up, tasting along the way to find the right balance.  

• You don’t always need sugar to make a great mixer; try infusing water or spirits with flavours like cucumber, ginger, or chilli for a unique twist. Infusions are simple and can be adjusted easily by adding more ingredients or straining early.  

• The intensity of your flavour depends on how long you let ingredients steep. Taste frequently—some flavours (like jalapeño) develop quickly, while others (like vanilla or rosemary) should be infused for longer. 

Get in the mix!

What to Mix with Vodka: Top Mixers for Perfect Cocktails  

What to Mix with Rum: Ultimate List of 2-Ingredient Rum Drinks  

What to Mix with Gin (The Best Gin Mixers)  

17 Best Whiskey Mixers (What to Mix Whiskey with)  

14 Best Tequila Mixers (What to Mix with Tequila)  

What to Mix with Bourbon: Easy Bourbon Cocktails to Try at Home  

There you have it, you crafty human – a delicious list of home-made cocktail mixers to try at home! We’d love to see how your syrups and cordials turn out, so please tag us when you share videos and pictures on Instagram. In the meantime, sign up for your newsletter to stay in the mix, and visit the SKYY Vodka, Bulldog Gin, and Wild Turkey Bourbon for more recipe inspiration.