With their deep Mexican roots, different agave spirits bring their own distinctive character to drinks. In this article, we look at the fascinating world of agave spirits, and we promise you, once you start digging into their differences, it will be hard not to get obsessed.  

What are agave spirits?

Agave spirits are a wild and wonderful category of liquor made from the agave plant and agave-adjacent species. Let’s kick off with tequila. It’s the most famous of the bunch, made specifically from blue Weber agave. You’ll find it in five regions, but Jalisco is the capital of all things tequila. Tequila is usually smoother and a little sweeter than its agave cousins, which makes it an easy go-to for Margaritas and Palomas. 

Also see: Types of Tequila (A Complete Guide to Blanco, Reposado & Añejo) 

Mezcal, on the other hand, is tequila’s smokier sister—or at least, it can be. While mezcal has a rep for bold, smoky flavor, the intensity actually varies depending on the agave used, the length of the roast, and how it’s distilled. It can be made from over 40 agave species, with Espadín being the most common by far; it’s the workhorse of mezcal production and accounts for the majority of what’s on the market.  

Mezcal tends to come from Oaxaca, though states like Durango and Guerrero produce some knockout bottles too. The combination of agave variety and traditional methods, like roasting agave hearts in underground pits, creates a complex spirit with flavors that range from earthy and vegetal to fruity and smoky. 

Learn more: Mezcal vs. Tequila (Key Differences, Taste & How to Use Them) 

Then you’ve got sotol—not technically an agave spirit, but close enough to hang with the crew. It’s made from the desert spoon plant (Dasylirion), which grows in the Chihuahuan Desert, which spans Mexico (Chihuahua, Durango, Coahuila) and the southwestern U.S. (Texas, New Mexico, Arizona). Sotol has this delightfully raw, almost grassy character that’s hard to pin down but easy to enjoy. One of our favorite things about sotol is that the plant it comes from isn’t single-use like agave; it regrows, which makes it a smart choice for sustainable sipping. 

Raicilla is mezcal’s quirky BF from Jalisco. It’s traditionally made in the mountains or along the coast, depending on the producer, and has a totally different character from region to region. Some versions are wild and funky due to their high ester content, while others are delicate and floral, especially those from coastal regions. 

And finally, bacanora. This one’s the outlaw-turned-hero of the group. Once banned for 77 years due to government prohibition, it’s now legally produced in the state of Sonora using wild agave. Some producers have started cultivating their own agave to help protect wild populations and ensure sustainability. Expect a dry, minerally profile with hints of smoke. It’s bold, a little rustic, and absolutely worth tracking down. 

Best agave spirits for cocktails

Each of these spirits brings something different to the table, and that’s what makes the agave category so exciting. Here are a few rules of thumb to set you up for success behind the shaker:  

• Tequila is your go-to for classic cocktails like the Margarita, Paloma, and Tequila Sunrise. 

• Mezcal brings smoky magic to a Mezcal Negroni or Mezcal Mule. 

• Sotol plays well in sour-style drinks and gives a wild edge to classics like the Whiskey Sour.  

• Raicilla is amazing in lighter, aromatic Spritzes that let its eccentric notes shine. 

• Bacanora makes a killer base for drinks with a drier profile like a Dry Martini.  

Agave syrup for cocktails: why & how to use it 

Agave syrup is the bartender’s quiet MVP. It’s smooth, mellow, and sashays into cocktails without overpowering the other ingredients. Made from the same plant as tequila and mezcal, it carries a natural connection to agave spirits, but it plays well with everything from bourbon to rum. 

So, what makes it stand out? Firstly, the sweetness. Since agave syrup is sweeter than sugar,  a little goes a long way. But it’s not just about the sugar hit; it has a soft, rounded flavor with hints of caramel and a slightly vegetal finish, depending on how it’s processed.  This depth infuses subtle character into cocktails without taking center stage. 

Now let’s talk about swaps. Compared to simple syrup, agave is thicker and sweeter. Simple syrup is neutral, while agave brings a bit more personality to the mix. Then there’s honey, which is rich and floral, but can be tricky to mix into a cocktail, unless you dilute it.  Agave syrup lands in the sweet spot between ease and flavor, making it a top pick for quick, balanced drinks. 

Best ways to use agave syrup in cocktails

• Tequila-based cocktails like the Margarita, Tommy’s Margarita, and Tequila Sour really shine with agave syrup. It mirrors the agave notes in the liquor for a super cohesive sip. 

• Mezcal cocktails benefit too, it smooths out the smokiness without flattening the flavor. 

• It also works beautifully in Whiskey Sours, Old Fashioned variations, and Daiquiris, adding a silky mouthfeel and gentle sweetness. 

TOP TIP: Swapping agave syrup for other sweeteners? Use about half to three-quarters ounce of agave syrup for every 1 oz of simple syrup. 

Read next: Best Tequila for Margaritas: Our Top Picks for the Ultimate Cocktail 

Best agave cocktails to try

Classic agave-based cocktails

1. Lime Margarita

The marvelous Margarita isn’t just a cocktail—it’s the tequila cocktail. Celebrated for its perfect balance of sweet, sour, and strong, it’s a go-to for everything from beach days to dinner parties. Want to mix it up? Try swapping the tequila for sotol for a fresh, earthy twist on the classic. Here are some other variations to consider as well.  

2. Paloma

The traditional Paloma cocktail is a citrus-forward drink that combines the vibrant flavors of tequila, grapefruit soda, lime juice, and a touch of salt. Typically made with blanco or reposado tequila, this cocktail offers a perfect balance of tantalizing tartness and subtle sweetness. There are also plenty of riffs on this recipe to try.  

3. Oaxacan Negroni

The Oaxacan Negroni is a smoky take on the versatility of the original recipe. Using the classic equal parts ratio, gin is replaced with mezcal, and with it comes an avalanche of new flavors—earthy, nutty, and completely gorgeous.  

Go pro: 14 Best Tequila Mixers (What to Mix with Tequila) 

Modern agave cocktails

4. Mezcal Old Fashioned

The Mezcal Old Fashioned is a gorgeous modern twist on the original suave sipper. If you’re a fan of the traditional Old Fashioned but keen to stir up something a little different, the Mezcal Old Fashioned is what you’re looking for. With its rich, complex flavors, this version swaps out whiskey for mezcal and tequila, ushering in a new layer of sophistication and intrigue.  

Alternatively, you could also make this drink using bacanora. To make one, combine 2 oz bacanora, 0.5 oz agave syrup, and 2-3 dashes bitters in a cocktail shaker with ice. Shake until frosty, and fine strain into a serving glass over fresh ice. Twist an orange peel over top and serve. 

5. Spicy Pineapple Mezcalita

This captivating clinker is sweet, spicy and smoky all at once. To make a Spicy Pineapple Mezcalita, start by slicing up one small jalapeño and steeping it in mezcal for around 20 minutes. The longer you steep it, the spicier it will get.  

Next, muddle a tablespoon of fresh cilantro in a mixing glass, along with 0.5 oz of Grand Marnier, and 1 oz lime juice. Strain, discard the leaves, add 1.5 oz of the jalapeño-infused mezcal, and 3 oz of pineapple juice to the cocktail shaker, along with fresh ice, shake and strain into a serving glass. Garnish with a wedge of fresh pineapple, a chili slice, and a few cilantro leaves. 

6. Sotol Sour

A citrusy classic with an agave twist, the Agave Sour hits all the right notes—zesty, silky, and just the right amount of bold. To make one, add 2 oz sotol, 1.5 oz orange juice, 1 oz lime juice, 0.5 oz agave syrup, and 1 egg white to a cocktail shaker without ice. Shake well to emulsify. Add ice, shake again until cold, then double strain into a rocks glass. Garnish with a half orange slice and a sprinkle of ground pepper.  

Low-ABV agave cocktails  

7. Raicilla Lime Spritz  

Light, zesty, and super easy to sip—the Raicilla Lime Spritz is made for sunny afternoons and laid-back lounging. To make one, build 2 oz raicilla, 1 oz fresh lime juice, and 0.5 oz agave nectar in a Collins glass over ice. Top off with sparkling water, and garnish with a lime wedge. 

8. Cucumber Agave Cooler

Fresh and a little fancy, the Agave Cucumber Cooler should be your go-to when you want something light with a bit of a kick. To make one, muddle five slices of mini cucumber in a cocktail shaker. Add 2 oz blanco tequila, 0.5 oz fresh lemon juice, and two dashes of a saturated salt-and-water solution. Add ice and shake for 15–20 seconds. Strain into your favorite glass, top with 3 oz lime soda, and garnish with cucumber slices and a twist of lemon peel if you’re feeling extra.  

Tips for making the best agave cocktails

If you’re mixing with agave spirits, the goal is balance. These liquors can be bold, smoky, grassy, or smooth—so the way you build the drink matters. Whether you’re shaking up a spiffy Margarita or riffing on a Negroni with mezcal, a few smart moves will take your cocktail from decent to downright delicious. 

Pick the right agave spirit for the job

Think of agave spirits like different types of shoes for different outfits. Tequila? That’s your all-rounder—clean, zesty, and super mixable. It works beautifully in citrus-forward drinks like Margaritas and Palomas. Mezcal’s got more swagger. Reach for it when you want smoke, depth, and a little drama, like in a Mezcal Mule or Mezcal Negroni. 

Raicilla and bacanora bring funk and minerality to the glass. They’re awesome in stirred drinks that let their complexity shine. And sotol? Wild, grassy, and a little smoky; it’s perfect in adventurous spins on sour cocktails. 

Balance is everything

Agave syrup is sweet and soft but doesn’t go overboard. The trick is to let the syrup lift the agave spirit, not bury it. Start small (half an ounce is often plenty) and taste as you go. Pair that sweetness with fresh citrus to add brightness.  

Lime and grapefruit are natural partners for tequila and mezcal, while orange and lemon can soften the bite in a more spirit-forward drink. And don’t forget bitters! Just a dash can round things out and add extra complexity without overpowering the base. 

Don’t forget to garnish

Agave cocktails love a little drama on the rim. A lime wedge is great but think beyond the basics. A smoked salt rim can pull out mezcal’s earthy edge. Dehydrated citrus slices add visual punch and a hit of aroma. Even a sprig of rosemary or a charred jalapeño can change the whole experience. 

Presentation matters, and these spirits deserve to be dressed up. Use a clear rocks glass or a coupe, and let the cocktail speak for itself. 

More inspiring agave spirit articles to read

Feeling excited to experiment with different agave-clinkers at home? Here are a few articles you should read next:  

8 Must-Try Añejo Tequila Cocktails 

The Ultimate Guide to Delicious Reposado Tequila Cocktails 

Warming Espolòn Tequila Cocktails for Cooler Weather 

Mezcal Cocktails 101: Smoky & Flavorful Drinks to Try 

5 Best Cocktails with Rum and Tequila 

There you have it – the short and sweet intro to types of agave spirits you never knew you always needed. Visit the Espolòn and Montelobos websites to learn more about these intriguing liquors and sign up for our tasty monthly newsletter to stay in the mix! 

What is shiso, exactly?

Shiso is a bold, aromatic herb from the mint family, and it’s a big deal in Asian cuisine. You’ll find it in sushi, tempura, pickles, and even traditional drinks like umeshu (plum wine). These days, shiso is also making a splash on the cocktail scene, adding depth, freshness, and just the right amount of spice to mixed drinks. 

There are two main types: green shiso (aojiso), which is grassy, citrusy, and minty, and red shiso (akajiso), which is more earthy, slightly bitter, and a little floral. Both bring something special to the table; green shiso is perfect for bright, zesty drinks, while red shiso works wonders in syrups and bold infusions. 

Go pro: The Ultimate Guide to Herbs for Cocktails 

Why use shiso in cocktails?

Shiso isn’t just another pretty herb; it brings serious depth of flavor to mixed drinks. Its bright citrus notes and peppery bite pave the way for a layered, intriguing, and unexpected taste profile. It pairs like a dream with all kinds of liquor. The floral botanicals of gin? Check. The clean smoothness of vodka? Absolutely. The umami depth of sake? A perfect match. Even whiskey and bourbon get a lift from its herbal zing. Add in fresh citrus, a hint of ginger, or a touch of honey, and you’ve got something seriously special in your glass. 

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Must-try shiso cocktails

1. Shiso Gin and Tonic

Bright and beautiful , a Shiso Gin and Tonic goes down a treat on a hot day. To make one, muddle 0.5 oz shiso simple syrup (recipe below) and four slices of cucumber in a cocktail shaker. Add 1.5 oz Bulldog Gin and ice, shake until frosty, and strain into a tall serving glass over fresh ice. Top off with tonic water, garnish with sliced cucumber, and serve.  

2. Shiso Mojito

This is an Asian take on the minty OG. To make one, muddle 6 green shiso leaves, 2 teaspoons of granulated sugar, and 1 oz of fresh lime juice in a highball glass until the sugar dissolves. Add 2 oz Wray & Nephew rum and a splash of lime juice. Top it off with ginger ale, stir gently, and garnish with a lime wheel. 

3. Shiso Sour

The classic Whiskey Sour gets a delightful makeover in this tasty recipe. To make one, combine 2 oz SKYY Vodka, 1 oz lemon juice, 1 oz grapefruit juice, 1 oz shiso simple syrup, 2 dashes of bitters, and 1 egg white to a cocktail shaker without ice. Shake well, then add ice, and shake again, until frosty. Strain into a serving glass and enjoy!  

4. Shiso and Yuzu Spritz

This effervescent drink comes to the party with all sorts of fresh flavors in the mix. To make a Shiso and Yuzu Spritz, muddle a few slices of cucumber and green shiso leaves with 0.5 oz of simple syrup in a cocktail shaker. Add 1 oz yuzu juice, 2 oz Bulldog Gin, 2 oz green tea (steeped, and cooled) and shake to combine. Strain into a serving glass, and garnish with a fresh shiso leaf to serve.  

Also see: 7 Yuzu Cocktails (Bright & Citrusy Drinks to Try at Home) 

5. Shiso Highball

The time-honored highball recipe is uplifted by the crisp freshness of shochu and a fragrant hint of shiso. To make one, add 5 shiso leaves and 0.5 oz simple syrup to the bottom of a highball glass. Gently muddle, then add ice, 1.5 oz shochu, and top it off with club soda. Stir briefly, and garnish with a sprig of shiso before serving.  

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

How to prepare & use shiso in cocktails

Shiso can be muddled, infused, or used as a show-stopping garnish. Here’s how to make the most of it: 

Muddling for brightness

Muddling fresh shiso leaves is a great way to release their oils and fresh aroma. To do it right, gently press the leaves with a muddler (or the back of a spoon) along with citrus slices, sugar, or other soft ingredients. This technique works well in sours, highballs, and Mojito-style drinks, where the herb’s citrus and minty qualities can shine. 

Infusing for depth

For a deeper shiso flavor, infuse it into liquor or syrups. 

Shiso-infused gin or vodka: Submerge a handful of fresh shiso leaves in a bottle of vodka or gin and let it steep for 24–48 hours. Once you strain out the leaves, you’ll be left with a subtly herbaceous, peppery infusion that makes an excellent base fora variety of cocktails. 

Shiso simple syrup: Simmer equal parts sugar and water with chopped shiso leaves, then strain after 10 minutes. The result? A lightly spiced, citrusy syrup that pairs perfectly with sake-based cocktails or whiskey sours. 

Garnishing for aroma & visual appeal

A fresh shiso leaf is an elegant and fragrant garnish. Use whole leaves as a striking topper for highballs or gently slap them against your hand before placing them in a glass to release their aroma. For a more dramatic effect, roll a leaf into a tight spiral and skewer it, or float a single red shiso leaf on the surface of a cocktail for a bold color contrast. 

Fresh vs. dried shiso

Fresh shiso is always the first choice for cocktails, loved for its vibrant aroma and delicate texture. However, dried shiso can still add depth and nuance, especially in infusions. Steep dried shiso in hot water to create an herbal tea base for mixed drinks or use it as a powdered rim for a unique umami kick. 

Pairing shiso with other herbs & ingredients

Shiso plays well with a range of herbs and botanicals. Pairing it with basil or mint enhances its fresh, cooling properties, while a touch of rosemary or thyme can bring out its peppery, earthy depth. In citrus-forward drinks, shiso’s natural zestiness makes it a perfect match for yuzu, lemon, and grapefruit, while ingredients like honey and ginger round out its herbal complexity.   

Learn more: Asian Cocktail Ingredients to Inspire Your Next Drink 

Where to buy shiso & storage tips

You aren’t likely to find shiso sitting next to the basil at your regular grocery store, but you can usually track it down at: 

• Asian grocery stores, especially Japanese or Korean markets. 

• Farmers’ markets, if you’re lucky enough to have one with specialty herb vendors. 

• Online herb suppliers, where you can sometimes find fresh or freeze-dried options. 

• Your own garden! Shiso is surprisingly easy to grow and thrives in pots. 

How to keep shiso fresh

Shiso leaves are delicate, so storing them right makes all the difference: 

• Refrigerator method: Wrap the leaves in a damp paper towel, place them in an airtight container, and store them in the crisper drawer. They should stay fresh for up to a week. 

• Water storage method: Place the shiso stems in a glass of water, cover the leaves loosely with a plastic bag, and keep them in the fridge. 

• Freezing: If you have extra shiso, freeze whole leaves in a single layer, then store them in an airtight bag to prevent freezer burn. 

More herbal cocktails to try

If the idea of using shiso in cocktails at home has you all excited to lean into the herbal side of things, here are a few more cocktails you might like:  

Mint Julep 

Strawberry Basil Cocktail 

Mojito 

Rosemary Lemonade 

Lavender Tom Collins 

Cucumber & Dill Cooler 

Well, now you know! Tag us when you share your shiso cocktail creations online and remember to sign up for our newsletter to stay in the mix. In the meantime, visit the Campari and Aperol websites if you want to lean into all things herbaceous and amazing.  

Whether you’re after a smooth, fruity classic or something a little unexpected, this quick guide has you covered. We’re sharing all our go-to guava cocktails, expert pairing tips, and essential bartending techniques to help you mix like a pro.  

Why guava is perfect for cocktails

There’s something irresistible about the flavor of guava. It’s bold and tropical, with just the right balance of sweet and tangy, making it a knockout addition to any cocktail. The aroma alone is a total joy—a mix of ripe pear, juicy strawberry, and a hint of citrus that instantly transports you to sun-drenched beaches.  

But it’s not just about the flavor. The mouthfeel of guava juice is also luxuriously smooth, with a velvety texture that gives cocktails a full-bodied richness. Whether blended into a lush slushy or shaken into a crisp, citrusy clinker, guava juice cocktails bring depth and dimension to every sip. 

Iconic Cuban Cocktails: A Guide to Classic Recipes & History 

A fruit with roots in the tropics

Guavas have been cherished for centuries, with origins tracing back to Central and South America. Indigenous cultures have long enjoyed this resilient fruit, and thanks to its adaptability, it has spread across Asia, Africa, and the Caribbean, thriving in warm, subtropical climates.  

Today, guava trees flourish in places like Mexico, India, Thailand, and South Africa, producing plump, aromatic fruit that’s packed with natural sweetness. While fresh guavas are a treat on their own, their juice is what really shines in cocktails—paving the way for bold, tropical flavors in every pour. 

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Best guava cocktails to try

1. Classic Guava Margarita (Guavarita)

A sensational twist on a classic, the Guava Margarita delivers a smooth balance of sweet, tangy, and citrusy flavors. To make one, fill a shaker with ice and add 2 oz guava nectar, 2 oz Espolòn Tequila Blanco, 1 oz Grand Marnier, and 1 oz freshly squeezed lime juice. Shake until well-chilled, then strain into a salt-rimmed glass over fresh ice. Garnish with a lime slice or wedge and enjoy immediately. 

2. Guava Rum Punch

Guava Rum Punch is the ultimate tropical crowd-pleaser. To make one, fill a shaker with ice and add 1.5 oz Wray & Nephew rum, 0.5 oz Grand Marnier, 0.75 oz freshly squeezed lime juice, 1 oz pineapple juice, and 4 oz guava juice. Shake vigorously for 15–20 seconds, then pour into a chilled glass or one filled with fresh ice. Garnish with citrus slices to serve.  

3. Guava Vodka Spritz

Light, crisp, and with a hint of heat, the Guava Vodka Spritz is a gorgeous twist on a classic spritzer. In a shaker, combine 0.5 oz fresh lemon juice, 1.5 oz SKYY Vodka, 5 oz guava juice, and a whole or sliced green chili. Add ice and shake for 10–15 seconds to infuse the flavors. Strain into a glass filled with ice, then top off with sparkling water for a lively, effervescent finish.  

4. Guava Paloma  

An island-style spin on the iconic tequila sipper, the Guava Paloma delivers the perfect balance of sweet, tart, and bubbly. In a shaker filled with ice, combine 1.5 oz Espolòn Tequila Reposado, 1 oz guava juice, 0.5 oz fresh lime juice, and a drizzle of agave syrup (if desired). Shake for 20 seconds until well-chilled, then strain into a Tajín-rimmed glass filled with fresh ice. Top with 4 oz sparkling grapefruit juice and garnish with a lime wheel.  

5. Guava Coconut Daiquiri

Creamy coconut and beguiling guava come together in this velvety, tropical daiquiri with a hint of herbal intrigue. Scoop a heaping tablespoon of fresh guava into a shaker and muddle well to release its juicy sweetness. Add 1.5 oz coconut fat-washed white rum, 1 oz lime juice, and 0.5 oz simple syrup, then shake vigorously with ice.  

Pour a small amount of Green Chartreuse into a chilled coupe, swirl to coat the glass, then discard the excess. Double strain the cocktail using a fine mesh sieve, then garnish with a lime wheel for a bright, citrusy finish. 

6. Spicy Guava Collins

This bright and breezy riff on the time-honored Tom Collins clinker offers a harmonious blend of sweet and flavors, making it an ideal summer sipper. Fill a shaker with ice and add 1.5 oz Bulldog Gin, 1 oz guava syrup, 0.25 oz jalapeño liqueur, and 0.25 oz lemon juice. Shake well to combine, then strain into a highball glass filled with ice. Top with a splash of club soda, sprinkle with ground black pepper, and garnish with fresh mint.  

Learn more: The Ultimate Guide to Making Syrup for Cocktails 

7. Guava Mezcal Margarita

A smoky upgrade to the tropical favorite, the Guava Mezcal Margarita brings a rich depth to every sip. Fill a shaker with ice and add 2 oz guava nectar, 2 oz Montelobos Mezcal, 1 oz Grand Marnier, and 1 oz freshly squeezed lime juice. Shake until well-chilled, then strain into a salt-rimmed glass over fresh ice. Garnish with a lime slice or wedge, and let the bold, smoky notes mingle with guava’s natural sweetness. 

Now Trending: Easy Mezcal Cocktails for Agave Lovers 

8. Guava Vodka Sour

Craving a cocktail that’s got a creamy texture and tropical zing? Then you’ll want to whip up a Guava Vodka Sour! In a shaker, combine 2 oz SKYY Vodka, 1 oz guava puree, 1 oz fresh lime juice, 0.5 oz simple syrup, and one egg white. Shake without ice for about 15 seconds to create a rich, foamy texture.  

Add ice and shake again for another 15 seconds to chill and aerate the mixture. Strain into a glass filled with fresh ice, letting the velvety foam settle on top. Garnish with a slice of guava or lime.  

9. Guava French 75

Lush guava, fresh berries, and sparkling rosé come together in this celebratory drink. In a shaker, gently muddle a few fresh strawberries with 1 oz of freshly squeezed lime juice until broken down. Add 1 oz vodka and 1 oz guava syrup, then fill the shaker with ice and shake until icy cold. Strain into a chilled flute or coupe glass, then top with 2–3 oz sparkling rosé. 

10. Guava Martini (Guavatini)

The fantastically fruity notes of guava shine in this sophisticated yet playful cocktail. To make one, fill a shaker with ice and add 2 oz SKYY Vodka, 1 oz guava purée, 0.5 oz Grand Marnier, and 0.5 oz fresh lime juice. Shake vigorously for 15–20 seconds until well-chilled, then strain into a chilled martini glass. Garnish with a slice of guava or fresh lime. 

Tips for making pro-level guava mixed drinks

DIY guava juice vs. store-bought vs. nectar

Making homemade guava juice is surprisingly easy. Simply blend ripe guavas with water, strain out the seeds, and enjoy a silky-smooth liquid bursting with tropical flavor. A squeeze of lime or a touch of honey can elevate the taste even more. 

If you’re short on time, store-bought guava juice and guava nectar are both widely available and make excellent cocktail mixers. Guava juice is typically lighter and more hydrating, while guava nectar is thicker and more concentrated, bringing an extra punch of flavor to your drinks.  

For the best results, look for 100% juice or nectar with no added sugars or artificial flavors—you want the pure, tropical essence of guava to shine. Cold-pressed or minimally processed options will deliver the freshest taste. 

How to make coconut fat-washed rum

Fat-washing infuses rum with rich coconut flavor, giving your daiquiri an ultra-smooth, creamy texture. To make it, combine 1 cup Wray & Nephew rum with 1/8 cup liquid coconut oil in a mason jar. Stir well and let it infuse at room temperature for 12 hours.  

Transfer the jar to the freezer and allow the coconut oil to solidify into a layer on top (about 3 hours). Once firm, poke a hole through the coconut layer and strain the rum through a fine mesh sieve. Store in the fridge for up to 4 weeks and use it in tropical cocktails for an extra touch of indulgence. 

Learn more: How to Create Delicious Fat-Washed Cocktails (A Comprehensive Guide) 

How to make guava syrup

To make guava syrup, combine 1 cup guava purée, 1 cup sugar, and half a cup of water in a saucepan over medium heat. Stir frequently as the mixture heats up, ensuring the sugar is fully dissolved.  

Once it reaches a gentle boil, reduce the heat and let it simmer for about 5 minutes, stirring occasionally to prevent sticking. Remove from heat and allow it to cool before transferring to a clean bottle or jar. Store in the refrigerator for up to three months. 

Ideal garnishes for guava drinks

Tropical guava cocktails pair gorgeously with a range of garnishes that enhance their flavor and visual appeal. Lime is a go-to choice, adding a zesty contrast that brightens every sip. A sprig of fresh mint brings a cooling effect, perfect for drinks served over ice.  

For those who love a little heat, a dusting of chili salt on the rim or a thin slice of fresh chili elevates guava’s natural fruitiness with a spicy kick. If you’re after something more delicate, edible flowers like orchids or nasturtiums add a stunning, aromatic touch that makes any guava cocktail feel extra special. 

How to balance your drink

The rich, fruity sweetness of guava can shine even brighter when balanced just right. Here’s how to tweak your cocktail if the flavors feel off: 

Too sweet? Add a splash of freshly squeezed lime or grapefruit juice to bring in some sharp, citrusy contrast. A few dashes of bitters (like orange, chocolate, or even mole bitters) can also mellow out excess sweetness without making the drink too tart. 

Too tart? A drizzle of honey, agave, or even a small amount of coconut water can smooth out the sharpness without overwhelming the guava flavor. A quick rinse of your glass with sherry or vermouth can also round things out with subtle depth. 

Too flat? A pinch of sea salt or a chili-lime rim can wake up the flavors and add an unexpected edge. If you want to brighten your cocktail without making it too sour, try a dash of white balsamic vinegar or a drop of tamarind syrup for a more layered acidity. 

Best spirits and cocktail bases to pair with guava

Guava is a super versatile cocktail ingredient, pairing very well with a variety of liquors. This includes:  

Tequila. The earthy, slightly peppery notes of tequila amplify guava’s tangy brightness. Blanco tequila keeps things fresh and citrusy, while reposado adds a touch of vanilla and oak for a richer profile. 

White rum. The smooth, slightly sweet character of white rum blends seamlessly with guava’s fruity richness, making for effortlessly drinkable tropical cocktails. It’s a natural match for tiki-style drinks and frozen blends. 

Campari. Guava and Campari create an intriguing balance between fruit-forward sweetness and bold, herbal bitterness. This duo works especially well in spritz-style drinks or stirred cocktails with vermouth. 

Vodka. With its neutral profile, vodka allows guava to take center stage. It’s a great choice for clean, crisp cocktails where the fruit’s natural flavor is the star. 

Bourbon. Guava’s liveliness plays surprisingly well with bourbon’s caramel, vanilla, and oak undertones. The contrast paves the way for smooth, well-rounded drinks with a bit more body. 

Gin. The floral and herbal notes of gin lift the tropical character of guava, making for an elegant, aromatic cocktail. London dry gin adds a crisp juniper edge, while more citrus-forward gins can highlight guava’s bright side. 

Aperol. With its bitter orange zest and subtle herbal depth, Aperol blends to perfection with guava for light, citrusy spritzes and highballs. 

Cognac. The deep fruit and spice notes of cognac bring out guava’s naturally lush, jammy flavors. It’s a fantastic choice for sophisticated, slow-sipping cocktails with a velvety finish. 

The bold, tropical flavor of guava makes it a powerhouse ingredient for cocktails, whether you’re after something light and citrusy or deep and complex. From the smoky intrigue of mezcal to the rich warmth of bourbon, there’s no shortage of ways to mix up something spectacular with this vibrant fruit.  

Ready to shake up more creative drinks? Explore more recipes from Campari, Aperol, Wild Turkey, Espolòn, and Courvoisier for endless inspiration. And don’t forget to sign up for our newsletter to stay in the mix with the latest cocktail trends, tips, and recipes! 

Fast forward to today, and with 90s trends making a stylish comeback, SKYY remains a modern staple for home-hosting shindigs. SKYY elevates classic 90s cocktails with its bar-quality formulation and timeless appeal, keeping things fresh for a new trendsetting crowd. 

SKYY Vodka: A 90s icon reimagined

Birth of a revolution

In 1992, SKYY Vodka burst onto the scene with one clear goal: to create the ultimate vodka for cocktail-making. But it wasn’t just about making great drinks; it was about shaking up the entire industry with a fresh perspective. SKYY’s inventive DNA fit right in with the sleek sophistication and bold glamor of the 90s. It quickly became a go-to for 90s vodka cocktails like the Cosmopolitan and Apple Martini, turning them into timeless symbols of style and celebration. 

Learn more: How to Plan a 90s Theme Party That’s More Than Aiight! 

The marvelous Martini, reinvented

SKYY Vodka was made for Martinis—smooth, crisp, and bar-quality. Its secret? Pacific mineral-enhanced water gives it a clean, balanced taste, perfect for shaking or stirring up a classic clinker. Back in the 90s, SKYY helped define cocktail culture with drinks like Dry Martini, and Lemon Drop. Now, with 90s cocktail recipes making a comeback, it’s never been easier to mix up a little at-home magic and serve Martinis that look (and taste) the part. 

Also see: The Vintage Cocktail Comeback (Why Old School Cocktails are Trending) 

Popular vodka cocktails of the 90s

1. Cosmopolitan

A pop culture icon thanks to Sex and the City, the Cosmopolitan is the drink that defined a decade. With its delicate pink hue and elegant mouthfeel, it’s the ultimate blend of sweet and tart, making every sip feel effortlessly chic. Whether you’re channeling a Manhattan rooftop party or a girls’ night in, this cocktail adds instant glamor. Pair it with mini smoked salmon blinis for the perfect 90s-inspired bite.  

2. Espresso Martini

The Espresso Martini is where nifty nightcaps meet effortless elegance, and it’s a must-have for any 90s-themed cocktail lineup. Rich, smooth, and topped with a velvety crema, it’s the go-to for those who like their drinks dapper and bold. Enjoy it with dark chocolate truffles or classic tiramisu for a pairing that’s as indulgent as the drink itself. 

3. Dirty Martini

If you enjoy a briny twist on the classic, the Dirty Martini is the perfect choice. Salty, bold, and unapologetically grown up, this drink is as much about attitude as it is about flavor. Served with an olive garnish, it’s the perfect choice for anyone who likes their cocktails with a bite. Enjoy it with salted pistachios for an effortless match. 

4. Vodka Martini

Few 90s vodka cocktails command the same level of respect as the Vodka Martini. Sleek, simple, and effortlessly sophisticated, this drink is all about the art of balance. Whether served shaken or stirred, it’ll add a refined edge to any occasion. Sip one with a platter of oysters or a side of parmesan crisps for a timeless pairing.  

5. Apple Martini

Bright, bold, and unapologetically fun, the Apple Martini—or Appletini—was made to turn heads. Its striking green color and crisp, tart-sweet balance made it a mainstay at stylish lounges and neon-lit bars alike. This drink is all about embracing the playful side of sassy sips, best enjoyed with a plate of crispy mozzarella sticks for the full 90s experience.  

6. Lemon Drop Martini

A little sweet, a little tart, and endlessly sip-worthy, the Lemon Drop Martini was made for celebration. Served with a sugar-rimmed glass, it delivers the perfect citrus kick, brightening up any gathering. Think of it as a grown-up lemonade stand moment. Pair it with zesty shrimp cocktail for a fresh, tangy bite that keeps the party going.  

7. French Martini

Flirty, fruity, and endlessly sophisticated, the French Martini brought a touch of European flair to 90s cocktail culture. Its deep berry hue and silky finish make it an instant favorite for cocktail lovers who prefer things on the sweet side. Serve it with brie and crackers for a pairing that’s as effortlessly chic as the drink itself.  

8. Vesper Martini

Made famous by a suave secret agent, the Vesper Martini earned its place among legendary 90s drinks for those who like their cocktails with an edge. Strong, smooth, and unmistakably refined, it’s the perfect choice for a night that calls for something a little more daring. Pair it with gourmet truffle fries for a salty, satisfying contrast.  

9. Blue Martini

Few popular 90s vodka cocktails embraced the era’s love of neon colors quite like the Blue Martini. With its striking electric-blue hue and citrusy pop, it was the drink of choice for those who wanted their cocktails to make a statement. Play up the vibrant energy with a side of crispy coconut shrimp or cheesy jalapeño poppers—because if you’re going to be audacious, go all the way.  

Colors of Change: SKYY’s Snapshot of Support for the LGBTQIA+ Community 

The cultural impact of SKYY Vodka in the 90s

A trendsetter in style

In a decade of fearless self-expression, SKYY Vodka stood out with its bold, unmistakable blue bottle. Where other brands leaned on tradition, SKYY flipped the script and arrived at the party with a sleek and modern look. Its clean, sophisticated style mirrored the 90s ethos of individuality and reinvention, proving that vodka didn’t have to be old-school to be premium. Whether on the bar cart or in a cocktail, SKYY was as much a statement piece as it was a hosting staple. 

Read next: What to Mix with Vodka (Top Mixers for Perfect Cocktails) 

Balancing playfulness & sophistication

SKYY was never overly serious, yet it consistently managed to make an impact. Their ads blended vintage-inspired elegance with a wink of humor, capturing the sophisticated yet playful energy of the era. Martini in hand, the SKYY drinker wasn’t just following trends—they were setting them. And while the 90s influence is having a moment again, SKYY remains exactly where it should be: always looking ahead, never stuck in the past. 

Cheers, dears! SKYY Vodka Cocktails for Summer 

Raise your glass to trailblazing trends

SKYY Vodka 90s cocktail experience

Some cocktails are timeless and ever evolving. While the Cosmopolitan, Apple Martini, and Lemon Drop were popular in the 1990s, they still hold their place in the world of premium spirits and well-curated home bars today. With SKYY Vodka, you’re not just serving gorgeous drinks; you’re bringing a little cocktail culture into your own space. So, whether you’re shaking up an Espresso Martini for an after-dinner moment or stirring up a Dry Martini for date night, one thing’s for sure—great cocktails never go out of style.    

The 90s gave us some of the most iconic vodka cocktails of all time, and with SKYY Vodka, they’re just as bold and stylish today. Ready to mix things up? Visit the SKYY Vodka website for more inspiration and sign up for The Mixer newsletter to get exclusive cocktail recipes, hosting tips, and more—delivered straight to your inbox. 

What is yuzu?

Yuzu is a small but mighty citrus fruit that has been a staple in East Asia for centuries. Native to China and highly popular in Japan and Korea, yuzu is about the size of a tangerine, and its skin ranges from green to golden yellow, depending on its ripeness. Unlike oranges or lemons, it has a thick, bumpy rind and is packed with seeds, making it less suited for eating whole but perfect for extracting its fragrant juice and zest. 

In Japan, yuzu holds deep cultural significance, often making an appearance in traditional dishes, seasonal rituals, and even bathhouses. Every winter solstice, people soak in yuzu-infused hot baths—a practice believed to ward off colds and bring good fortune.  

It’s also a beloved ingredient in ponzu sauce, miso soups, and various sweets. Over the years, its popularity has spread beyond Japan, making its way into high-end restaurants, cocktail bars, and even beauty products around the world. 

7 Yuzu Cocktails: Bright & Citrusy Drinks to Try at Home 

What does yuzu taste like?

If you could take the best parts of lemon, grapefruit, and mandarin and roll them into one fruit, you’d get something close to the yuzu flavor profile. It has a bold tartness, like a lemon, but with a slightly bitter edge that’s more reminiscent of grapefruit.  

Yuzu’s aromatic depth creates a distinct floral sweetness that sets it apart from other citrus fruits, almost like a mandarin with a perfumed twist. 

It’s this perfect balance of acidity, bitterness, and fragrance that makes yuzu so popular. It’s bright but not overpowering, complex yet versatile, and its bold citrus punch can enhance everything from a delicate sauce to a strong cocktail.  

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

How is yuzu used in cooking and cocktails?

Japanese cuisine

Yuzu is a cornerstone of Japanese cooking, adding a signature tang to many dishes. It’s a key ingredient in ponzu sauce, a citrusy soy-based dressing that’s drizzled over sashimi, dumplings, and grilled meats.  Chances are good that you’ll also find it in soups, noodle dishes, and dipping sauces, where its fresh acidity balances out umami-rich flavors. Even the zest is treasured, often sprinkled over rice or mixed into miso pastes. 

Cocktails

Bartenders love using yuzu to enhance both strong and subtle flavors in a drink. It shines in highballs, sours, and spritzes, where its tart bite adds brightness to whiskey, gin, and tequila.  

Cocktails like the Yuzu Margarita swap out lime for yuzu juice, creating a citrus-forward twist on the classic. The Japanese Sour uses yuzu alongside Japanese whisky for a smooth yet tangy sip, while the Shikoku Mule blends yuzu juice with shochu and ginger beer for a bold and lively kick. 

Learn more: Asian Cocktail Ingredients to Inspire Your Next Drink 

Desserts

Yuzu is often used in sorbets, jellies, and custards, bringing a bright contrast to creamy textures. Pastries and cakes infused with yuzu zest or juice carry a delicate, fragrant tang that lingers long after the last bite. It also pairs beautifully with white chocolate, honey, and matcha, making it a favorite in fusion desserts. 

Skincare & wellness

Beyond the kitchen, yuzu has carved out a spot in the world of aromatherapy and beauty. Its essential oils are used in perfumes, bath soaks, and skincare products, and it’s valued for its uplifting scent and antioxidant properties. Yuzu-infused teas and herbal remedies are also popular, often enjoyed as a soothing winter drink. 

Read next: Navigating the Rich Tapestry of Korean Drinking Culture 

Where to buy yuzu & how to store it

Where to find yuzu

While it’s big in Japan, fresh yuzu isn’t the easiest fruit to come by in other parts of the world, although some specialty Asian grocery stores might carry it in season. Yuzu juice is more commonly found in bottled form, imported from Japan, and stocked in well-curated food markets or online retailers. While bottled juice won’t match the intensity of fresh yuzu, it’s still a great way to get that signature citrus kick that you’re after.  

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Storing fresh yuzu

You can keep fresh yuzu in the fridge for two weeks. The peel can also be zested and frozen, ensuring you have access to its aromatic oils long after the fruit is gone. For longer storage, yuzu juice can be frozen in ice cube trays, making it easy to use in cocktails or marinades. 

Kanpai! 12 Japanese Whisky Cocktails to Master 

How to use yuzu at home

Want to bring a little yuzu magic into your kitchen? Here are a few easy ways to get started: 

• Make a quick yuzu dressing: Mix yuzu juice with soy sauce, sesame oil, and a touch of honey for a bright, umami-packed salad dressing. 

• Infuse your cocktails: Swap out lemon or lime juice for yuzu in drinks like Margaritas, highballs, and gin fizzes for a citrusy twist. 

• Stir it into tea: A spoonful of yuzu juice or yuzu marmalade stirred into hot tea makes for a cozy, aromatic drink. 

• Boost your desserts: Add a splash of yuzu juice to cheesecakes, sorbets, or even pancake batter for an unexpected citrus pop. 

Cheers! The Best Shochu Cocktails & Guide to the Famous Japanese Spirit

DIY yuzu syrup recipe

If you want a simple way to have yuzu on hand for drinks and desserts, whip up a quick yuzu syrup: 

INGREDIENTS 

• ½ cup yuzu juice 

• ½ cup sugar 

• ½ cup water 

METHOD 

1. Combine everything in a saucepan over low heat, stirring until the sugar dissolves.  
2. Let it cool, then store it in the fridge.  
3. Use it in cocktails, drizzle it over pancakes, or mix it into sparkling water for an easy homemade soda. 

With its bold citrus tang, floral aroma, and endless versatility, yuzu is a game-changer in the kitchen and behind the bar. Whether you’re mixing up cocktails, adding a pop of flavor to sauces, or even indulging in a bit of citrus-infused self-care, this little fruit knows how to make an impression.  

If you haven’t tried it yet, now’s the perfect time; grab a bottle of yuzu juice, get experimenting, and see why this East Asian favorite has the world hooked. Sign up for our newsletter to stay in the mix, and visit the SKYY Vodka, Bulldog Gin, and Wray & Nephew websites for some yuzu-inspired cocktail ideas…  

Ready to discover the spirit of Italy’s beloved pre-dinner moment? Let’s dive into the world of aperitivo cocktail recipes and discover how to bring a bit of Italian magic into your own life. 

The Italian tradition of aperitivo hour

Imagine the lively atmosphere of a bustling piazza, where friends and family gather to unwind after a long day. The warm glow of the evening sun, the clinking of glasses, and the shared smiles capture the essence of aperitivo cocktail culture of Italy. Aperitivo hour isn’t just about enjoying drinks; it’s a time to relax, connect, and indulge in a moment of joy.

The tradition of aperitivo dates back to the late 18th century in northern Italy, where it originated as a way to stimulate the appetite before dinner. Originally, it was all about enjoying a light, bittersweet drink paired with small bites to prepare the palate for the evening meal. Over the years, the practice evolved, becoming a cherished social ritual that spread across Italy, and eventually, the world. Today, it’s a time to slow down, appreciate the present, and savor both the company and the flavors on the table.

So, let’s look at Italy’s most iconic aperitivo cocktails. These drinks are more than just classy clinkers—they’re a gateway to understanding the heart and soul of Italian aperitivo cocktails. Get ready to discover the best aperitivo cocktails that bring a taste of Italy’s vibrant spirit to your glass.

What is Aperitivo Hour? Discover & Enjoy Italy’s Happy Hour 

The Aperol Spritz: a symbol of summer

At the heart of aperitivo culture lies the Aperol Spritz, a cocktail that has become synonymous with a truly Italian aperitivo experience. This iconic drink, with its bright orange hue and zesty flavor, is a symbol of the carefree summertime spirit of Venice.  

The Aperol Spritz has a celebrated history that reflects its evolution from a regional favorite to a global sensation. The origins of this delightful cocktail can be traced back to the Veneto region, where the tradition of combining Prosecco with a bitter liqueur was first dreamed up.  

The Aperol Spritz owes its popularity to the innovative combination of Aperol, Prosecco, and club soda—a formula that was born in Padua and raised in Venice in the 1920s and 1930s.  

Tasty pairings for your Aperol Spritz

• Bruschetta with tomatoes and basil: The fresh, tangy flavors of this classic Italian starter pair beautifully with the bright citrus notes of an Aperol Spritz. 

• Arancini: These crispy, stuffed rice balls offer a savory contrast to the drink’s bittersweetness. 

• Lemon sorbet: A refreshing and light dessert that harmonizes with the zesty notes that underpin the drink.  

Learn more: 9 Spritz Cocktails to Sip On this Summer 

Campari Spritz: bitter elegance in a glass

The Campari Spritz is another classic aperitivo, a symbol of Milanese style and sophistication. This vibrant red cocktail is a harmonious blend of bitter Campari, bubbly Prosecco, and a splash of club soda. Its bold flavor and striking appearance have made it a global sensation. Whether you’re sipping on a terrace overlooking a canal or enjoying a rooftop view, the Campari Spritz is the quintessential accompaniment to your golden hour. 

Mouth-watering pairings for your Campari Spritz

• Grilled asparagus: The slightly charred, earthy taste of asparagus is a great match for the complex, herbal notes in a Campari Spritz.  

• Polenta fries: These crispy, golden fries offer a savory pairing that complements the drink’s bold flavor. 

• Orange and almond cake: The citrusy, nutty flavors of this dessert echo Campari’s bitter orange notes, making for a harmonious pairing. 

Also see: The 9 Best 3-Ingredient Cocktails to Try at Home 

Cynar Spritz: bold bitterness and big flavor

For those on the lookout for a more adventurous aperitivo experience, the Cynar Spritz is a must-try. Made with Cynar, the distinctive artichoke-based amaro, this cocktail comes to the party with a complex and intriguing flavor profile.  

Sweet, bitter, and herbaceous notes intertwine to create a truly unique taste sensation. If you’re an amaro lover or simply enjoy trying new things, the Cynar Spritz will surprise and delight your palate. 

Food pairings to upgrade your Cynar Spritz

• Focaccia with rosemary: The aromatic, herb-infused bread highlights the herbal notes in the spritz. 

• Stuffed mushrooms: These savory bites enhance the cocktail’s deep, bittersweet profile. 

• Dark chocolate: The rich, slightly bitter taste of dark chocolate provides a delightful contrast to the herbal bitterness at the heart of this interesting drink.  

Cheers, dears! A Beginner’s Guide to Cynar & the Best Cynar Cocktails 

Crodino: the non-alcoholic spritz

Crodino is a delightful and sophisticated non-alcoholic aperitif that has captured the hearts of those seeking an alcohol-free sipping experience. With its complex blend of herbs and citrus, Crodino offers a captivating flavor profile without the alcohol content. It’s the perfect choice for those days when you want to sip on something gorgeous without any ABV in the mix.  

Food pairings to enhance your Crodino spritz

• Pinzimonio with balsamic vinaigrette: Fresh vegetables with a tangy balsamic dip enhance the alcohol-free drink’s herbal and citrus notes.  

• Cauliflower and corn fritters with minty yoghurt dressing: The earthy sweetness of the vegetables, combined with the fresh herbs and zesty, creamy dip, make the herbaceous notes shine.  

• Edamame and sesame salad: The nutty, slightly sweet flavors of sesame and the freshness of edamame are beautifully offset against a citrus backdrop.   

Picon Bière: A French-Italian fusion

Picon Bière is the unsung hero of aperitivo hour. Hailing from France, this unique blend of bitter orange liqueur and beer eventually found its way to Italy and quickly became a local favorite.  

The bitterness of Picon liqueur balances perfectly with the crispness of the beer, setting the scene for a complex and invigorating sip. It’s a drink that surprises and delights, making it the perfect conversation starter. 

Delicious food pairings for your Picon Bière

• Fries with aioli: Crispy fries with a garlic aioli dipping sauce offer a delicious counterpoint to the drink’s bitterness. 

• Quiche Lorraine: This hearty, savory dish complements the robust flavors of Picon Bière. 

• Apple tart: The sweet and tart flavors of this dessert pair nicely with the bitter-orange notes of Picon Bière. 

Read next: The Best 28 Aperitif Cocktails for Any Occasion 

Cin Cin! 12 Classic Italian Cocktails You Need to Try 

There you have it – five amazing aperitivo cocktails to try if you want to enjoy the delicious tradition of the Italian golden hour at home. For more inspiration, visit the Campari, Crodino, Cynar, and Aperol websites.  

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 types of liquor. 

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 flavor 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 flavor 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 cans. Of course, fresh is best, so here’s our DIY recipe. Start by adding ice to a highball glass and pouring in 2 oz of shochu.  

Then add 2.5 oz apple juice (freshly pressed if possible), 0.5 oz honey syrup, and 0.5 oz yuzu juice. Stir until everything is combined. Top off with 2.5 oz chilled club soda 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 2 oz Japanese whisky, 0.25 oz fresh lemon juice, 0.25 oz yuzu juice, 0.5 oz 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 & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

3. Shikoku Mule

Are you all about marvelous Mule cocktails? We’ve got you with this Shikoku Mule recipe. To make one, fill a glass with ice cubes, then add 1 oz shochu and 1 oz 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 0.75 oz yuzu juice, 2 oz Bulldog Gin, 0.5 oz simple 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 2 oz club soda, 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 1 oz yuzu juice, 0.5 oz fresh lime juice, 1 oz Grand Marnier, 1.5 oz Espolòn Tequila Blanco, 1 oz simple 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 favorite summertime sipper, the Yuzu Gin & Tonic delivers crisp citrus with every sip. Fill a Collins glass with ice, then pour in 1.5 oz gin and 0.5 oz 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 flavors. 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 2.5 oz shochu, 0.75 oz 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, simple syrup, or agave to keep flavors harmonious. 

Finding fresh yuzu in the U.S. 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 types of liquor 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 to take center 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 favorite yuzu drinks with us on social media. For more cocktail inspiration, sign up for our newsletter! 

Its signature vanilla-like essence, a beloved flavor for centuries, is now gaining prominence as a must-have ingredient in modern mixology. Whether stirred into tropical clinkers or mixed with creamy dessert cocktails, pandan liqueur is the ultimate way to level up your drinks game this year. 

What is pandan?

Pandan, also known as screw pine, is a tropical plant with long, fragrant leaves that thrive in Southeast Asia. Celebrated in the cuisines of Asian countries, these vibrant green leaves are a staple in desserts, savory dishes, and beverages. 

The flavor profile of pandan is unique—aromatic and grassy with a nutty depth and subtle vanilla-like sweetness. It’s this distinctive taste that has earned pandan its nickname as the “vanilla of the East,” making it an irresistible addition to liqueurs and cocktails. 

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink 

Homemade pandan liqueur recipe

Keen to make your own pandan liqueur at home? Here’s how. 

INGREDIENTS 

• 3.5 oz fresh pandan leaves, chopped 

• 1.75 oz dried pandan leaves, chopped 

• 25 oz 60% neutral grain liquor (or any neutral alcohol like vodka) 

• 7 oz white sugar (adjust for sweetness) 

METHOD 

1. Add the chopped pandan leaves, dried pandan leaves, and sugar to a clean, airtight jar. 
2. Pour in the neutral liquor and seal the jar tightly. 
3. Shake the jar thoroughly to combine the ingredients. 
4. Let the mixture infuse for at least 48 hours, shaking occasionally to enhance the flavor. 
5. Strain the mixture through a fine mesh sieve or cheesecloth to remove the leaves. 
6. Transfer the liqueur to a clean bottle and store your homemade pandan liqueur in a cool, dark place for up to three months.  

Asian supermarkets in the US, especially those serving Southeast Asian communities, often carry pandan. Fresh pandan is usually in the produce section, while dried leaves and powdered pandan are available in the pantry or baking aisles. Online specialty stores also stock pandan products, offering convenient options for delivery. 

Level up: 16 Best Party Cocktails That Are Real Crowd-Pleasers  

How to make pandan syrup at home

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

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.  

Read next: 10 Pandan Cocktails that Celebrate Asian Flavors

Pandan liqueur drink recipes

1. Pandan Mai Tai

Give the classic Mai Tai a tropical twist with the rich, nutty essence of pandan. In a shaker filled with ice, combine 1 oz Appleton Estate 8-Year-Old Reserve rum, 1 oz pandan liqueur, 0.75 oz fresh lime juice, 0.25 oz Grand Marnier, 0.25 oz orgeat syrup, and 0.25 oz simple syrup. Shake until well-chilled, then strain into a glass filled with crushed ice. Garnish with a sprig of fresh mint for a fragrant finish. 

Inside scoop: Xavier Herit on All Things Grand Marnier 

2. Dark, Green & Stormy

A bold and aromatic twist on the classic Dark & Stormy, this cocktail uses pandan liqueur to infuse a touch of tropical sweetness. Fill a glass with ice and pour in 1 oz pandan liqueur, 3 oz ginger beer, and 0.5 oz lime juice (optional). Gently float 1 oz Appleton Estate Rum on top and finish with 2 dashes of bitters. Garnish with a lime wedge for a citrusy zest. 

Host with the most: 10 Different Types of Cocktail Glasses and Their Uses 

3. Pandan Latte

A decadent fusion of rich espresso and aromatic pandan, this latte is a cozy treat with a tropical edge. Pour 1.5 oz pandan liqueur into a heatproof glass. Steam 5 oz milk until frothy, then swirl and pour over the liqueur, allowing it to settle. Brew a double shot of espresso and gently pour it through the milk froth. Finish with an extra spoonful of froth for a velvety, layered effect. We love serving it in a coupe glass and garnishing it with some coffee beans and toffee shavings if we’re feeling extra.  

Learn more: Is There Really a Substitute for Your Favorite Cinzano Vermouth?  

4. Pandan Mezcal Paloma

Experience a bold blend of flavors with the Pandan Mezcal Paloma, where Southeast Asian ingredients meet Mexican tradition. Rim a highball glass with salt and fill it with ice cubes. Add 1.5 oz pandan liqueur, 1 oz Montelobos Mezcal, 2 oz grapefruit juice, and 0.5 oz lime juice. Stir gently and top with club soda. Garnish with a pandan leaf and a wedge of grapefruit for a bright and balanced finish. 

5. Pandan Toddy

Warm up with the comforting blend of pandan and bourbon in this tropical take on the classic Hot Toddy recipe. Begin by heating water until it simmers. Combine 1 oz Wild Turkey 101 bourbon, 1.5 oz pandan liqueur, 0.5 oz lemon juice, and 0.5 oz honey syrup in a heatproof glass or mug. Pour in 1/3 cup warm water and stir until the honey dissolves. 

Read next: All the Hot Rum Drinks You Will Ever Need  

How to incorporate pandan liqueur in other cocktails

The unique pandan flavor profile opens up endless opportunities to reimagine classic cocktails. Add its vanilla-like nuttiness to a Piña Colada for a Southeast Asian twist or swap it for simple syrup in an Old Fashioned for an earthy depth.  

Stir it into a classic Daiquiri or Margarita to elevate the citrusy zing with a subtle herbal undertone. Pair it with creamy coconut, zesty lime, or rich coffee for some island-style flair. Then, push out the boat and garnish your creations with pandan leaf twists, edible flowers, or toasted coconut flakes for that finishing touch. 

Now you know! Remember to tag us when you share your pandan liqueur creations on Instagram and sign up for our newsletter to receive the freshest drinkspiration delivered straight to your inbox. In the meantime, visit the Wray & Nephew and Appleton Estate websites for more tropical-themed cocktail recipes.  

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 flavor 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 1.5 oz sotol, 0.25 oz Ancho Reyes, and 0.25 oz 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 0.75 oz sotol, 0.75 oz Aperol, 0.75 oz Yellow Chartreuse, and 0.75 oz fresh lime juice in an ice-filled shaker. Strain it 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 1.5 oz Montelobos mezcal, 0.25 oz reposado sotol, 0.5 oz Cinzano Vermouth Rosso, 0.5 oz 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, liquor-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 1.5 oz sotol, 0.5 oz lime juice, 1 oz grapefruit juice, and 0.5 oz 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-honored clinker in a jacket of peaty complexity with a cravat of citrus brightness. Combine 2 oz reposado sotol, 0.75 oz freshly squeezed lemon juice, 0.5 oz simple syrup, and 0.5 oz 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 lighthearted introduction to sotol’s unique character, ideal for warm, sun-soaked days. To make it, shake 1.5 oz sotol and 1 oz strawberry syrup in a cocktail shaker with ice for 20 seconds. Strain into a highball glass filled with fresh ice, then top with 6 oz sparkling mineral water. Stir gently with a bar spoon and garnish with fresh chopped strawberries for a fruity finish. 

8. Sotol’d Fashioned

It 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-honored orange twist. It’s quite amazing, you’ll see.  

9. Sotol Tomato Cooler

Do you adore savory 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 2 oz sotol, 2 oz freshly strained tomato juice, 1 oz lemon juice, and 0.75 oz simple syrup over ice until well chilled. Strain into the prepared glass over fresh ice for a zesty, layered treat. 

15 Savory Cocktails: Bold and Flavorful 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 flavors. Run a lime wedge along the edge of the glass then rim it with chili-lime salt. Next, shake 1.5 oz sotol, 1 oz pineapple juice, 1 oz fresh lime juice, and 0.25 oz 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 liquors. 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 liquor 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 caramelizes 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 flavor. 

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 liquor with a rich bouquet of flavors that reflect its wild origins. 

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

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 aging

Here’s the scoop on sotol and how aging takes it to the next level. Sotol comes in both unaged and aged versions, offering a spectrum of flavors 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 favorite for cocktails where its bold, natural flavor 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 liquor-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 flavor adventure that truly captures the essence of the desert. 

Cozy 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 flavor, 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 flavor and complex aroma. 

It’s sipped slowly, much like fine tequila or mezcal, allowing drinkers to savor 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 flavors, 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. 

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!