DrinkWire is Liquor.com’s showcase for the best articles, recipe and reviews from the web’s top writers and bloggers. In this post, Missi Rose's Views offers five new tequila cocktails.

Cinco de Mayo may be the first holiday that comes to mind for tequila fans, but this truly unique spirit deserves to be celebrated more than just once a year. Thank goodness for National Tequila Day and for NYC mixologist and co-founder of La Contenta, Alex Valencia, who has created some elevated riffs on classic and authentic tequila-based cocktails with Tres Agaves Tequila. But really, who says you need a designated day to celebrate or to enjoy a few great tasting tequila cocktails? Enjoy!

B72A5502.jpgMr. Agave & Ms. Tuna

This is a variation of the margarita; la tuna (prickly pear) is wildly harvested and eaten throughout Mexico and even in parts of the USA. You can see the cactus pear present on the Mexican flag, and it’s also the national fruit. The inspiration behind this spicy margarita cocktail is the love Mexicans have for indulging in anything spicy.

  • 2 parts Tres Agaves Blanco
  • 6 drops of the tequila-infused with Habanero
  • ¾ parts Lime Juice
  • ½ part Prickly Pear Puree (such as boiron)
  • ¾ parts Tres Agaves Agave Syrup

Directions: Add all ingredients in the shaker; add ice, shake and strain in coupe or martini glass.

B72A5555.jpgJalisco Express

This cocktail was created and named in honor of the Tequila Express train in Jalisco, Mexico which took people to the agave fields in the lowlands of the Jalisco region.

  • 2 parts Tres Agaves Blanco
  • ¾ parts Lime Juice
  • ¾ parts Tres Agaves Agave Syrup
  • 1 slice of Jalapeno (no seeds)
  • 2 Cucumber Slices
  • Pinch of basil (6-8 small leaves)

Directions: Place basil first, then Jalapeno and cucumber slices in shaker; add agave syrup and muddle. Add in rest of the ingredients and ice. Shake, double strain and serve over ice in lowball glass; garnish with a Tajin rim.

B72A5462.jpgEl Gavilan

This is a variation on the classic Mexican cocktail, the Paloma. In México, there’s a famous song which is named GAVILAN O PALOMA (sparrow or dove). This drink was named in tribute of the popular drink and song

  • 2 parts Tres Agaves Reposado
  • ½ part Grapefruit Juice
  • ¾ parts Lime Juice
  • ¾ parts Demarara Syrup
  • 1 dash Angostura Bitters
  • Top with Mexican grapefruit soda (such as squirt or Jarritos)

Directions: Add all ingredients except soda in the shaker; add ice, shake and strain over ice. Top off with Mexican soda and garnish with lime wheel; serve in highball glass.

B72A5712.jpg

Vampiro

This traditional Mexican drink incorporates a riff on the classic sangrita, but instead of the tequila and mix served side by side, it’s blended together and topped off with grapefruit soda.

  • 1.5 parts Tres Agaves Tequila Reposado
  • 5 parts Sangrita*
  • .5 parts Lime juice
  • Balance with grapefruit soda (squirt or Jarritos)

Directions: Build the drink in the glass by first putting the tequila in the glass, then add the sangrita mix and top off with grapefruit soda; stir ingredients together in highball glass and garnish with grapefruit wheel.

*How to Make the Sangrita

Blend together the following ingredients:

– Pinch of salt

– hot sauce

– Orange juice (from 1 orange)

– Lime juice (4 limes)

– Grapefruit juice (2 grapefruits)

– A touch of ground black pepper

B72A5811.jpgTepache Kid

TEPACHE, a traditional fermented pineapple drink in Mexico, has been consumed for hundreds of years- older than the actual country itself. This recipe embodies the history and traditions of our ancestors. My whole family used to drink Tepache. Friends and I would enjoy it from the bicycle street vendor in front of my school before we’d go inside for class. It has deep roots in our culture, which was the inspiration behind creating this original recipe.

  • 2 parts Tres Agaves Añejo
  • 1 part pineapple puree
  • 1 part tamarind syrup (tamarind paste mixed with equal parts refined sugar and water)
  • 2 dash angostura bitters

Directions: Pour all ingredients into the shaker with ice; shake and strain on the rocks and garnish with pineapple wedge.