What is tequila made from?

All tequila starts with one thing: the blue agave plant. Specifically, it must be the Weber Blue Agave (Agave tequilana), cultivated mainly in the highlands and lowlands of Jalisco, Mexico. This isn’t just a tradition; it’s the law. The Mexican government protects tequila’s origin and integrity through strict rules, meaning real tequila can only be made in specific regions and must meet precise production standards. 

The heart of the agave plant, called the piña, holds the sugary core needed for fermentation. To be classified as tequila,  it must contain at least 51% agave sugars. The rest can come from other sources like cane or corn sugars (they’re known as mixto tequilas).

When choosing tequila, always go for one that’s labelled 100% agave—this means it’s made solely from the blue agave plant, and that’s what you’re after. If you ever find yourself choosing between a mixto and a 100% agave bottle, go with the latter. It’s not just about taste – it’s about honouring the craftsmanship in every drop. 

Learn more: Types of Tequila (A Complete Guide to Blanco, Reposado & Añejo) 

The tequila production process (step-by-step)

Making tequila isn’t a quick job. It takes years to grow the agave and serious know-how to turn it into something worthy of a cocktail glass. Here’s a step-by-step look at the tequila production process: 

Harvesting the agave

Agave doesn’t grow overnight. It can take five to ten years before it’s ready. When the time is right, harvesting begins. Skilled workers, known as jimadores, use a specialised tool called a coa to cut away the spiky leaves and reveal the piña. It’s hard, hot work, but it’s the foundation of everything that follows. 

Also see: Why Is There a Worm in Tequila? (Or Is It Mezcal?) 

Cooking the agave

Once harvested, the piñas are halved and steamed to break down the tough fibres to release their fermentable sugars. Traditional producers use clay ovens called hornos, while more modern operations (like Espolòn) use stainless-steel autoclaves to speed up the process while preserving the agave flavour. The aim is to strike a perfect balance of fresh and cooked notes, which define the tequila’s final taste. 

Extraction of sugars

After cooking, the piñas are crushed to release their sweet juice known as mosto. Some distilleries use old-school tahona wheels (massive stone rollers that crush the cooked agave slowly and deliberately), while others use roller mills, which are faster and help extract every last bit of juice. Either way, the goal remains the same: to get this step the most from the plant without losing its essence. 

Fermentation

Fermentation is where the magic starts. The mosto is placed in fermentation tanks with yeast and water. As the yeast feeds on the sugars, it creates alcohol. This stage can take several days and is sometimes done in open-air vats or in temperature-controlled environments, depending on the producer’s style.  

Did you know Espolòn plays classical music during fermentation? This is a quirky nod to the belief that sound vibrations can stimulate yeast activity. Science meets art, and we think it’s amazing.   

Distillation

Now it’s time to purify and concentrate the alcohol through distillation, which usually happens in two stages. The first run produces a low-proof liquid called ordinario. The second distillation creates the clear, high-proof tequila we all know and love. 

If you’ve ever wondered how tequila is distilled, it typically happens in copper pot stills or a combination of pot and column stills. Pot stills draw out earthy notes; column stills add lightness and fruit. The distiller chooses the best “cuts”—the portions of distillate that capture the ideal flavour profile—and nothing goes into the bottle without careful consideration. 

Optional ageing

Once distilled, some tequilas head straight to bottling (these are your blancos). Others are aged in oak barrels to enhance their complexity. Barrel ageing deepens the tequila’s color, softens its edges, and adds flavours like vanilla, caramel, and spice. 

Stay inspired: 14 Best Tequila Mixers  

Types of tequila based on ageing

There are five types of tequila, each with a unique flavour story: 

Blanco: unaged or very short resting

Blanco is an unaged tequila, bottled immediately (or within a few weeks) after distillation. It’s clear, bold, and all about that pure agave kick. Perfect for citrussy cocktails where brightness matters. 

Discover Sotol: The Rising Star from Mexico 

Reposado: aged between 2–12 months

Aged between two months and one year, reposado means ‘rested’. It develops a mellow vibe, with warm notes of vanilla and light oak. Ideal in cocktails that call for smoothness without overwhelming the mix. 

Añejo: aged between 1–3 years

This is aged tequila, matured in oak barrels for one to three years. Añejo is darker in colour, richer in flavour, and often enjoyed neat. Think of it like a good whiskey–smooth, deep, and complex. 

Salud! 10 Super Simple Tequila Drinks You Can Make at Home 

Extra añejo: aged for 3+ years

This style takes things even further. Aged for over three years, extra añejo tequila has a dark, almost mahogany tone and intricate layers of spice, chocolate, and dried fruit. It’s made for sipping and savouring. 

Joven

Also known as gold tequila, joven is a mix of blanco and aged tequila. Sometimes additives like caramel are used to create a richer colour and a smoother taste. It’s a flexible choice for cocktails and often more affordable. 

Go pro: Agave Spirits & Agave Cocktails (Everything You Need to Know) 

Tequila vs mezcal: key differences

While tequila and mezcal are agave cousins, they’re made in different ways and come from different parts of Mexico. Tequila is made exclusively from blue agave and typically steamed in ovens. Mezcal, by contrast, is often made from other agave types and roasted underground, giving it that signature smoky note. 

Where tequila is clean and precise, mezcal is earthy and bold. If tequila is the straight shooter of the agave family, mezcal is the wild poet. Brands like Montelobos embrace ancestral techniques to bring out layered, smoky flavours that speak of the land and the hands that shaped them. 

Dig deeper: Mezcal vs. Tequila (Key Differences, Taste & How to Use Them in Cocktails) 

Why it matters: choosing tequila for cocktails

Not all tequilas play the same role behind the bar. Once you understand how each style behaves in a cocktail, it becomes easier (and way more fun) to choose the right one for the job. Here’s how each type brings its own energy to a drink: 

Blanco tequila is like that bold friend who always shows up ready to vibe. It’s unaged, unapologetic, and all about agave in its rawest, brightest form. In cocktails, it delivers a crisp, clean hit that lifts citrus and pairs well with bubbly mixers. Try it in:  

Lime Margarita 

Paloma 

Ranch Water 

Reposado is more mellow, like that cool older cousin who’s lived a little and tells great stories. A short rest in oak barrels smooths the rough edges and infuses subtle notes of caramel and vanilla. It brings a touch of richness that works wonders in shaken or stirred recipes with layered flavours. Try it in:  

Reposado Old Fashioned 

Blood Orange Margarita 

Rosita 

Añejo shows up dressed for dinner. Aged for one to three years, it’s deep, elegant, and full of character. You’ll get notes like spice, toasted oak, or dried fruit. In cocktails, it holds its own in spirit-forward builds where you’d usually reach for whiskey or dark rum. It adds depth and complexity without overpowering the glass. Try it in:  

Tequila Sour 

Matador 

Mexican Manhattan 

Now that you know how tequila is made, it’s easy to see why it’s captivated so many people. From patient agave farmers to detail-obsessed distillers, tequila is the result of generations of expertise and heart. Next time you pour a shot or shake up a show-stopping sipper, you’ll have a new appreciation for what goes into every bottle. Sign up for our newsletter to stay in the Mix and check out Espolòn’s website for even more tequila inspiration.  

Whether you’re a bourgeoning home bartender or just curious about what you’re sipping after dinner, this guide covers the essentials. We take a look at what liqueurs are, how they’re made, the different styles out there, and a few amazing liqueur-based cocktail recipes you can make at your next dinner party.  

What is liqueur?

A liqueur is a sweetened alcoholic drink flavoured with fruit, herbs, spices, nuts, flowers, or other botanicals. It typically has an ABV between 15–35% and is used in cocktails, desserts, and as an aperitif or digestif. Unlike spirits (like vodka, rum, or gin), liqueurs are flavoured and sweetened after distillation. They also differ from aromatic bitters, which are highly concentrated, typically unsweetened, and used in small quantities. 

How liqueurs are made

Most liqueurs are made by blending a base spirit (like brandy or neutral alcohol) with some sweetness and added flavours. These flavours can come from fruits, herbs, spices, nuts, or flowers. 

There are two ways to extract the flavours from the ingredients: by soaking the ingredients in alcohol (a process called maceration) or by re-distilling the alcohol with those ingredients. Sweeteners like sugar, syrup, or honey is then added to balance the flavour and give the liqueur its texture. 

While the production process varies by style and brand, most liqueurs are shelf-stable and have an ABV between 15% and 35%

Key types of liqueurs

Herbal and amaro liqueurs

Herbal and amaro liqueurs speak to age-old traditions. Rooted in regional recipes and passed down over generations, herbal liqueurs are often made with a mix of botanicals. Think herbs, barks, citrus peel, and spice. While some are syrupy and soft, others are dry and assertive, but most fall somewhere in between. 

Averna is a standout here. It’s a Sicilian amaro that combines citrus, herbs, and spices into a smooth, balanced sip that can be served neat, on the rocks, or stirred into a cocktail. Northern Italy’s Braulio brings a rugged, alpine twist. Aged in oak barrels and infused with mountain botanicals, it’s a little drier and has a forest-y kind of depth. 

And then there’s Cynar, made from artichoke and 13 other botanicals. It sounds unusual, but don’t let that throw you. It’s earthy, vegetal, and full of charm; great with soda, tonic, or as the bitter backbone of a stirred-down serve.   

Cocktail suggestion: Cynar Negroni

A Cynar Negroni is a delightful twist on the classic Negroni cocktail. Swapping out Campari for Cynar adds a deeper, earthier dimension to the drink, setting the scene for a bittersweet symphony that pairs beautifully with the botanicals of gin and the rich, aromatic sweetness of sweet vermouth. It’s a cocktail that’s familiar yet adventurous, perfect for those who appreciate complex, herbaceous flavours. 

Learn more: Discover the Best Cynar Cocktails (Sip & Savour the Unique Flavour) 

Nut and seed liqueurs

Nut and seed liqueurs are typically smooth, toasty, and just sweet enough to feel indulgent. They often show up after dinner, but they’ve also earned a permanent place on many cocktail menus. They’re warming. They’re satisfying. They’re the liquid equivalent of kicking your shoes off after a long day.  

Frangelico is the hazelnut liqueur that everyone recognises; roasted nuts, cocoa, vanilla, and spice all rolled into a silky pour that holds its own over ice or in a decadent drink. Whether you’re working with hazelnut, almond, cacao or even coffee bean flavours, this style leans into comfort without being excessively sweet.  

Cocktail suggestion: Hazelnut Espresso Martini

You can give your Espresso Martini a nutty twist with a gorgeous hazelnut liqueur to add a lovely warmth and irresistible flavour. This showstopper of a drink is easy to shake up and makes the perfect indulgence for special occasions. 

Learn more: 9 Creative Espresso Martini Variations 

Cream liqueurs

Cream liqueurs bring a soft, velvety touch. Blending real dairy (or plant-based alternatives) with spirits and flavourings, they come to the party with a silky texture and sweet profile that’s hard to resist. 

These are the liqueurs people reach for when they want something gentle and luxurious. They show up in winter cocktails, poured over ice, or swirled into a cup of coffee when the mood calls for something indulgent. In this category, you’ll find flavours like chocolate, caramel, cinnamon, and vanilla, all built around a rich, creamy base. 

Cocktail suggestion: Gingerbread Martini

We don’t know about you, but there’s just something about cold nights, crackling fires, and good friends that makes us want to shake up decadent drinks. If you know what we’re talking about, then you’re going to want to add this Gingerbread Martini to your cocktail list for your next winter holiday.  

Coffee and chocolate liqueurs

Bitter meets sweet in this flavour-packed category. Coffee and chocolate liqueurs are dark, intense, and made for sipping neat or for mixing into dessert-style drinks. Coffee liqueurs usually hinge on roasted, nutty, and slightly caramelised flavours, while chocolate versions range from dark and cocoa-heavy to creamy and sweet. Whether you want something with bite or something to melt into, these liqueurs are all about depth and indulgence. 

Cocktail suggestion: Brandy Alexander

The glitzy Brandy Alexander recipe hails from the 1920s Great Gatsby era and became the coolest cocktail of the 1970s when Beatles fans discovered it was John Lennon’s favourite drink. Glamorous, romantic, indulgent, this delightful dessert cocktail is ideal for those who crave an after-dinner sweet. 

Also see: 11 Chocolate Liqueur Cocktails for a Decadent Sip 

Floral liqueurs

Delicate, fragrant, and often a little mysterious, floral liqueurs offer a lighter, more aromatic flavour experience. They’re made using ingredients like elderflower, violet, rose, or lavender, and used sparingly for maximum effect. 

These liqueurs might not star in every drink, but they’re often that little touch that brings the cocktail together. A few drops in a gin-based cocktail, a rinse in a coupé, or a float on a sparkling serve can shift a drink from simple to special.  

Cocktail suggestion: Pear Martini

The Pear Martini is an irresistible sipper that we’re sure will become your signature drink for elegant get-togethers in fall. Made with pear-flavoured vodka, sugar syrup, lemon juice, and a splash of elderflower liqueur, this simple Martini is ready in five minutes.  

More flower power: 13 Tasty Elderflower Cocktails You’ll Adore 

Anise-flavoured liqueurs

You know it when you smell it—anise liqueurs are known for that bold, liquorice-forward aroma that tends to divide a room. Made using aniseed, fennel, or star anise, these liqueurs are common across Mediterranean countries and often served with water to create that signature cloudy appearance. 

Ouzo 12 is a prime example. With roots in Greece and a recipe that dates back over a century, it delivers a clean, sharp hit of anise with just enough sweetness to keep things smooth. Sipped slowly, ideally with food and friends, it’s a flavour that’s not trying to be anything else. 

Cocktail suggestion: Bold Greek Coffee

A coffee cocktail is a great way to round off a meal in a kicky way, and this fennel-laced sipper is something completely unique. Make a fennel-infused sugar syrup using our foolproof method. Then, to make the Bold Greek Coffee Cocktail, fill a stemless wine glass with ice, add 30 ml fennel syrup, 60 ml Ouzo 12, 30 ml coffee liqueur, and 120 ml chilled coffee, then give it a gentle stir. Garnish with an orange slice and serve. 

Spiced and chilli liqueurs

These liqueurs bring the heat, sometimes literally. Spiced versions lean into cinnamon, clove, cardamom, and warm wintery flavours. Others introduce chilli, pepper, and smoke to dial things up. Ancho Reyes Original is meticulously crafted using only the finest ancho chiles (sun-dried peppers), ensuring unparalleled quality. Ancho Reyes Verde liqueur, on the other hand, is made using fresh poblano chiles, resulting in a liqueur that’s lighter and more herbaceous. 

Cocktail suggestion: Spicy Negroni

The Spicy Negroni is sultry and smoky with the warming hum of sun-ripened ancho chiles. Its flavour is revealed sip by sip as you delve deeper into layers that are bitter, smoky, and spicy. It’s a cocktail that ignites the senses without overwhelming them and leaves a lingering impression long after your glass has been emptied.  

Learn more: 15 Spicy Ancho Reyes Cocktails to Turn Up the Heat 

Fruit liqueurs

Fruit liqueurs are bright, juicy, and packed with personality. Whether it’s citrus, stone fruit, berries, or tropical flavours like banana, this category brings colour and character to cocktails and simple serves alike. 

Grand Marnier is a classic orange liqueur made with cognac and bitter orange essence; it’s rich, deep, and perfect for cocktails that need a little citrus lift with extra complexity. Then there’s Zedda Piras, made from myrtle berries in Sardinia. It’s aromatic, dark, and layered with wild berry intensity. 

Further afield, you’ll find liqueurs made with cherry, raspberry, peach, and more, each one adding a different dimension depending on the fruit, base spirit, and method of infusion. Some are zingy. Some are sticky sweet. Others are dry and floral. That’s the beauty of the fruit liqueur family; it’s vast, and there’s something in it for everyone. 

Cocktail suggestion: Grand Mimosa

Take your regular Mimosa to a top-shelf level with the addition of a zesty splash of Grand Marnier. While it might seem like a tiny twist on the traditional recipe, orange liqueur gives it a big flavour makeover. Perfect if you’re hosting a more luxurious brunch. 

Curious about orange liqueurs?

We see you. There are so many interesting angles to explore! Here are a few articles that you can read next:  

• 14 Cocktails with Orange Liqueur That Will Zest Up Your Next Party 

• Grand Marnier vs. Triple Sec: The Difference Explained 

• Grand Marnier vs Cointreau: Everything You Need to Know 

• 9 Tasty Cointreau Substitutes to Try in 2025 

From fruity to nutty, spice-laced to herbaceous, liqueurs add depth, sweetness, and flavour to all kinds of cocktails and desserts. They’re endlessly versatile and pave the way for delicious creativity. Whether you’re mixing a classic cocktail or dreaming up something brand new, liqueurs make it easy to explore flavour in fun and tasty ways. Visit the Grand Marnier, Frangelico, and Averna websites for more recipe inspiration, and remember to sign up for our newsletter to stay in the Mix.  

In fact, you can make every cocktail on this list in under five minutes using basic equipment you probably already have at home. Whether you’re shaking up sunset sippers or pouring drinks for a huge bash with a big group of friends, there’s bound to be a quick 1-2-3 option here that will tick the box.

Choosing the right tequila for simple drinks

The secret to great tequila drinks? Choosing the right bottle for the job. Blanco tequila is unaged and vibrant, with fresh agave notes that are perfect for citrus-forward cocktails like a Margarita or Paloma.

Reposado rests in oak barrels for a few months, adding a mellow warmth and soft spice that works beautifully in drinks like the Batanga or Rosita. Añejo, on the other hand, is aged longer and delivers rich, deep flavours that are ideal for slow sippers, like a Tequila Negroni.

Learn more: Types of Tequila (A Complete Guide to Blanco, Reposado & Añejo)

Simple tequila drinks to try today

1. Lime Margarita

The Lime Margarita is the OG of easy tequila drinks. It’s a simple mix of tequila, orange liqueur, fresh lime juice and agave syrup. To elevate this classic into a Grand Margarita, use Grand Marnier as your orange liqueur base.

Also see: 10 Tequila and Pineapple Cocktails that You’ll Totally Love

2. Batanga

The Batanga is an easy tequila cocktail that is as gorgeous as it is foolproof. This fun-loving drink is a simple crowd-pleaser. All you need to do is combine 60 ml tequila, 22 ml lime juice, and 180 ml cola over ice in a highball glass. The Batanga is served with a salted rim, which contrasts nicely with the sweetness of the drink.

Learn more: 5 Best Cocktails with Rum and Tequila

3. Paloma

If you’re looking for a low-cal drink with a satisfying kick, the best mixer for tequila is fresh grapefruit juice. This combination gives you a peppy Paloma, which we love to serve with Mexican eats like ceviche and chile rellenos for a Mexican-themed party.

Read next: 10 Reposado Tequila Cocktails You Need to Try

4. Tequila Sunrise

The classic Tequila Sunrise is arguably one of the best simple tequila cocktails to pour if you love a layered drink. Made with tequila, fresh orange juice, and grenadine, it’s a gorgeous cocktail—perfect for beach days, summer parties, and lingering brunches.

Cheers, dears! 10 Best Tequila and Aperol Cocktails to Sip at Sunset

5. Rosita

The Rosita is a fabulous riff on the classic Negroni and is made with a mix of Campari, two types of vermouth and reposado tequila. When mixed together and finished with a few drops of bitters, you can expect a drink that is earthy, bittersweet and smooth. If you enjoy a robust cocktail bursting with diverse flavours, this one is perfect for you.

Perk up! 7 Best Coffee Tequila Cocktails to Try in 2025

6. Watermelon Tequila Cocktail

Roll into summer the right way with our simply delicious Watermelon Tequila cocktail. All you need is juice from a ripe watermelon, a fantastic tequila, a little sugar syrup, and a good squeeze of lime juice for a sublime drink to enjoy with friends at your next cookout. It’s so easy that cutting the watermelon is about as close as you’ll get to breaking a sweat—and it’s perfect to mix in a jug for easy serving.

Also see: 8 Must-Try Añejo Tequila Cocktails

7. Mexican Mule

Basic tequila drinks don’t have to taste basic. If you share our passion for summery tequila sippers, the Mexican Mule cocktail is a must-try. A riff on the classic Moscow Mule, our mule cocktail variation is made with Espolòn Tequila Blanco, zesty lime juice, and bubbly ginger beer.

Cosy up: Warming Espolòn Tequila Cocktails for Cooler Weather

8. Tequila Spritzer

A Tequila Spritzer is a delicious low-alcohol cocktail that’s perfect for those occasions where you don’t want to overindulge. The best part about this drink is that you can dress it up with different aromas. One of our favourite summer versions is made with 60 ml of blanco tequila, 180 ml of soda water, a splash of lime juice, sliced cucumbers, and a few sprigs of mint. But here’s the fun part: once you’ve added the soda, you can play around with different combinations. Think fresh grapefruit juice and basil, orange juice, bitters and rosemary, or even pineapple juice, jalapeños, and cilantro. The options are only as limited as your imagination.

Go pro: Trending Cocktail Flavours with Espolòn Tequila

9. Tequila Negroni

Don’t confuse our dapper Tequila Negroni recipe with the Rosita. Although similar, the Tequila Negroni only uses one type of vermouth—and this small difference has a big impact on the taste. While the Rosita is smooth, complex and layered, the Tequila Negroni is bold, bitter and straightforward. Try them both to taste the difference.

10. Ranch Water

If you’ve ever spent time on a languid veranda in the US at the height of a simmering summer, you’ve likely experienced the joy of a Ranch Water. This low-sugar cocktail recipe is a Texan staple and will cool you down like nothing else. Here’s our easy Ranch Water cocktail recipe to try at home.

Pro tips for making simple tequila drinks shine

You don’t have to reinvent the wheel to make a major difference behind the bar counter at home. A few clever moves make all the difference.

• Squeeze your own citrus juice (it really makes a huge difference).
• Chill your glassware for a colder, smoother sip.
• Want to level up? Grab a jigger for efficient measuring and a shaker for expert mixing.
• Don’t underestimate the power of a good garnish. A lime wheel, grapefruit wedge, or Tajín rim can make a basic drink look like it’s been made by a pro.

Why we recommend Espolòn Tequila for home bartenders

Espolòn is proudly made in Mexico, honouring traditional techniques with a modern twist. It’s won serious awards for taste and quality, but what really stands out is how versatile it is. Whether you’re pouring Espolòn Blanco for a zesty Mule or stirring Espolòn Añejo into a bold Negroni, there’s a bottle that fits every mood.

Tequila cocktails are fun, easy, and endlessly versatile. Trust your taste, try new things, and share your creations. Your tequila era starts now! Sign up for our newsletter to stay in the Mix, and don’t forget to tag us when you shake things up at home.

How brandy is made

From orchard to bottle, brandy captures the soul of fruit. Depending on the region, it’s made from grapes, apples, cherries, or pomace (the leftover skins and seeds from winemaking). This variety is what makes brandy so diverse.  

After fermentation into wine or cider, the liquid is distilled, usually once or twice, to concentrate flavour and boost the ABV. The type of still matters too: pot stills, like those used for cognac, create smoother brandies, while column stills, typical for Armagnac and Calvados, preserve more natural character.  

Finally, brandy is aged in oak barrels. Whether it’s French Limousin oak, local chestnut, or old sherry casks, the wood shapes the flavour, richness, and colour. Some brandies mature for just a few years, others for decades.  

Major types of brandy  

There’s no one-size-fits-all when it comes to brandy. Different countries, and even different corners of the same country, have developed their own unique ways of crafting this spirit. From barrel-aged grape brandies to vibrant fruit-forward styles, these are the standout players in the world of brandy.  

Cognac (France)

Let’s start with the big name: cognac. Made in the Cognac region of France, this brandy is known for its elegance and strict production standards. It’s double-distilled in copper pot stills (known as Charentais stills) and aged in French oak, giving it smooth layers of orchard fruit, soft spice, and hints of vanilla.   

The longer it’s aged, the deeper and silkier the flavours get, with XO expressions reaching rich notes of fig, raisin, and toasted almond. If you’re new to cognac, Courvoisier is a solid place to start. It’s one of the “Big Four” cognac houses, and for good reason.  

What is Cognac? Everything You Need to Know About French Brandy  

Armagnac (France)

This bold, earthy spirit is made in Gascony using a single distillation method in a special still called the alambic armagnacais. That process keeps more of the grape’s natural character, which places Armagnac in rustic, robust contrast to its smoother cousin. Expect flavours like prune, leather, and spice notes that are deep, warm, and full of personality.   

Armagnac vs. Cognac: Key Differences Explained  

American brandy  

American brandy doesn’t follow the same rigid rules as French varieties, which makes it a playground for experimentation. Most are grape-based, but you’ll also find expressions made with apples, pears, cherries, and other fruits.   

Some are aged in new oak barrels previously used for spirits like whiskey. This adds a bolder, toastier edge. Others lean into soft, round fruitiness, ideal for mixing cocktails or for sipping on cooler evenings. California is a major producer, but standout bottles are popping up in spots like Oregon and Texas, too.  

Spanish brandy (Brandy de Jerez)

Produced in the sun-soaked region of Jerez, Brandy de Jerez is all about richness. These brandies are made from wine and aged using a solera system, a traditional method where older and younger brandies are blended across stacked barrels.   

This creates a consistent style and an incredible depth of flavour, with notes of dried fruit, walnut, and warm vanilla in the mix. Brandy de Jerez falls into different brandy categories, including Solera, Solera Reserva, and Solera Gran Reserva, depending on the age of the youngest brandy in the blend.  

Pisco (Peru & Chile)

Pisco is a clear grape brandy loved in both Peru and Chile, and yes, there’s still a heated debate about who made it first. In both countries, it’s produced by distilling fermented grape juice, usually to a high strength. 

Peruvian pisco is distilled only once in copper pot stills and must rest for at least three months in neutral vessels such as glass or stainless steel. This keeps the flavour clean, aromatic, and intensely grape-forward. Chilean pisco, on the other hand, may be distilled more than once, diluted before bottling, and is sometimes lightly aged in wood for added depth. 

Peruvian styles include puro (single grape), acholado (blend), and mosto verde (distilled from partially fermented must), each offering its own expression of this spirited staple. 

Grappa (Italy)  

Grappa is Italy’s answer to pomace brandy. It’s made from what’s left over after winemaking (skins, stems, and seeds) and can be powerful stuff. Young grappa tends to be bold, with sharp fruity or floral notes, while barrel-aged versions mellow out into smoother, nuttier territory. It’s often served as a digestif, especially after a big meal, and has a firm place in Italian culture.  

Fruit brandies

Fruit brandies are made from fruits other than grapes—think apples, cherries, pears, and plums—and they deliver a full spectrum of flavours. Standouts include Calvados, the apple brandy from Normandy that blends orchard fruit with spice and wood from years in oak.   

There’s also kirsch, made from morello cherries and usually bottled clear and unaged. And of course, classic cherry brandy, which tends to be sweeter and richer. These are some of the most playful kinds of brandy, perfect for sipping or mixing.  

Calvados Brandy: The Ultimate Guide to French Apple Brandy  

Pomace brandy

Technically, grappa fits into this section, but it’s not alone in this category. Pomace brandy refers to spirits made from the leftovers of winemaking. In France, it’s called marc. In Spain, orujo. These brandies often have a raw, earthy edge and can range from rustic and punchy to smooth and refined, depending on how they’re made and whether they’re aged.  

South African brandy

South Africa has a long-standing brandy tradition, and has been producing brandies for over 300  years, rivalling some of the best in Europe. The country’s top-tier brandies are typically double-distilled and barrel-aged, much like cognac, but they bring their own sunny twist to the party. Think bright fruit, soft spice, and plenty of depth.   

Other regional varieties

There’s plenty more to sip around the world. Armenian kanyak offers honeyed spice and dried fruit. German and Austrian obstler is light and fruity, often made from apples or pears. The Balkans love rakia, a fiery fruit brandy made from plums or apricots. And in the Netherlands, there’s Dutch brandy (known as vieux) made with neutral spirits and flavourings to mimic the taste of brandy.   

Ageing categories you’ll see on labels

When it comes to brandy, age really does matter. But it’s not always straightforward. Different regions use different terms to describe how long a spirit has matured, and each designation gives you a clue about the flavour and depth you can expect in the glass.  

Here’s an easy overview:  

V.S. (Very Special). This label means the youngest brandy in the blend has been aged for at least two years. In cognac terms, V.S. is typically bright and fruity: think apple, pear, and a little citrus, with a clean, easy-going finish.   

V.S.O.P. (Very Superior Old Pale). With a minimum age of four years, V.S.O.P. brandy takes things up a notch. Expect richer notes of plum, apricot, vanilla, and subtle spices, especially in well-aged cognac and Armagnac.   

X.O. (Extra Old). X.O. means the brandy has been aged for at least ten years. These are the heavy hitters: luxurious, full-bodied spirits with deep, layered flavours like dried fig, raisin, candied orange, baking spice, and toasted oak.  

Some producers go even further with terms like Hors d’Âge (beyond age), which usually means the brandy has been aged far beyond the X.O. minimum. Often, that means 20 years or more. These rare expressions are usually limited releases.  

Solera ageing in Spanish brandy

Spanish Brandy de Jerez does things a little differently. Instead of ageing brandy in batches, it uses a solera system. This method involves gradually blending older and younger brandies through stacked barrels over time.  

You’ll usually see one of three classifications on the label:  

• Solera: the youngest brandy in the blend is at least six months old  

• Solera Reserva: aged for at least one year  

• Solera Gran Reserva: aged for three years or more (and often much longer)  

How to drink different types of brandy

Brandy can be dressed up, be super casual, or land anywhere in between. Whether you’re sipping it neat or stirring it into a cocktail, the key is understanding how different styles bring their own vibe to the glass.  

Neat vs. cocktails

Any kind of brandy can be used in a cocktail. And any high-quality brandy can absolutely be sipped neat. Lighter styles like V.S. cognac or American brandy shine in classic cocktails. If you’re mixing, go for something vibrant and expressive, the kind of brandy that can hold its own with citrus, syrup, or bitters.  

On the flip side, aged brandies like X.O. cognac, older Armagnac, or long-rested Calvados are made for slow sipping. Pour them into a proper glass, let them breathe, and take your time.  

Food pairings

Brandy’s rich and fruity character makes it a perfect match for a wide range of dishes. Start with canapés like a classic charcuterie platter, roasted nuts, mushroom crostini, or baked brie with fruit preserves. For mains, herby roast chicken, mushroom risotto, or pork tenderloin with apple glaze work beautifully. Round things off with spiced poached pears, chocolate mousse, or an apple tarte tatin.  

Best glasses for brandy

Glassware matters more than you’d think. A proper glass can elevate the aroma and the experience. Top choices include:  

• Snifter: A wide bowl and narrow rim warm the spirit and concentrates the aroma.  

• Tulip glass: Slightly more flared than a snifter. Great for neat pours.  

• Copa glass: A relaxed option for younger, fruitier brandies or when serving over ice.  

Classic brandy cocktails

These five classic cocktails show off just how playful and layered brandy can be, and we’ve added a few pairing suggestions so you can experiment with different kinds of brandy in each mix.  

Brandy Alexander   

Velvety, retro, and ridiculously smooth, the Brandy Alexander is a dessert cocktail with serious charm. Made with equal parts brandy, crème de cacao, and cream, it’s a rich, chocolatey hug in a glass. Try it with:  

• Cognac, for that classic silky-smooth profile with floral and vanilla notes.  

• South African brandy, if you want something bright and structured with soft spice.  

• Armagnac, to bring in a little more depth and earthy complexity.  

Also see: 15 Popular Brandy Cocktail Recipes to Try

Pisco Sour

The Pisco Sour is fresh, frothy, and a total knockout. Made with pisco, lime juice, sugar syrup, and egg white, then finished with a few dashes of bitters, it’s the ultimate citrus-forward brandy cocktail. Try it with:  

• Pisco, of course (either Peruvian for a floral edge or Chilean for something fruitier).  

• Grappa, for a punchier, drier twist (just be ready for a bolder flavour hit).  

• Pomace brandy, if you like your cocktails more rustic and characterful.  

Brandy Milk Punch

Comforting and indulgent without being overly sweet, the Brandy Milk Punch is a smooth combination of brandy, milk, sugar syrup, and a dash of vanilla extract. It’s usually served over ice with a sprinkle of nutmeg. Try it with:  

• American brandy, especially one with a vanilla or caramel edge.  

• Cognac, for a silkier, more elegant pour.  

• Fruit brandy like Calvados, if you want to lean into a slightly orchard-fresh finish.  

Read next: 14 Easy Cognac Cocktails (Simple Recipes and Perfect Mixers)  

Spiced Apple Brandy

The Spiced Apple Brandy cocktail is a perfect autumn cocktail, combining warm baking spices, tart apple juice, and a hint of lemon. It’s built around apple brandy and can be adjusted to taste; sweeten it up with sugar syrup or give it some heat with extra cinnamon. Try it with:  

• Calvados, for that true Normandy orchard experience.  

• Applejack, if you prefer a bolder, more American-style apple brandy.  

• Brandy de Jerez, to add richer notes of dried fruit and wood that complement the spice.  

Learn more: 11 Apple Brandy Cocktails (The Best Recipes to Try)  

Singapore Sling

Bright, boozy, and bursting with tropical flavours, the Singapore Sling is a fruity cocktail that always makes a statement. While it’s primarily known as a gin drink, the version we love includes cherry liqueur, Grand Marnier, pineapple juice, lime juice, a touch of bitters, and a little brandy for good measure. Try it with:  

• Brandy de Jerez, to bring a smooth richness that blends nicely with the fruit.  

• Armagnac, if you want to dial up the body and depth.  

• South African brandy, for a fruit-forward style that plays well with citrus and cherry.  

Feeling inspired? Visit the Courvoisier website for more expert tips, cocktail recipes, and pairing ideas from one of the most iconic names in cognac. And if you haven’t already, sign up for The Mixer newsletter to get more cocktail inspiration, drink guides, and seasonal sipping tips, straight to your inbox.  

So where did this idea come from, and why do we still talk about it like it is a fact? It turns out the truth behind the worm in tequila bottles is just as wild as the story itself. 

Does tequila actually have a worm?

Here’s the short answer: no. There is no worm in tequila bottles. There never was, and there never will be. The myth of a worm in a tequila bottle is one of those persistent pieces of bar-side folklore that just refuses to be quiet, kind of like that guy at the party who won’t stop talking about his backpacking trip through Cambodia. 

So, why is there a worm in tequila, or more accurately, why do people think there is? 

The confusion likely began in the mid-1900s, when mezcal producers looking to stand out in a growing market decided to do something eye-catching: they dropped a worm (technically, a gusano) into the bottom of the bottle.  

It was never part of traditional tequila making, and according to Mexican spirit regulations, it’s actually forbidden in tequila. But the image of a worm in agave-based spirit stuck in the public’s imagination, especially in the US. 

Hollywood didn’t help either. Movies and TV shows casually tossed around the idea of eating the worm like a badge of honour. And as tequila rose in popularity, the myth tagged along for the ride. 

Mezcal Cocktails 101: Smoky & Flavourful Drinks to Try 

The worm belongs in mezcal (not tequila!)

On the flipside, there is such a thing as a worm in an agave-based spirit bottle. It just doesn’t belong in tequila. The so-called tequila worm is found exclusively in mezcal. While both spirits are made from agave plants, they follow different production rules, traditions, and vibes entirely. 

Real tequila is made with at least 51% blue weber agave and can only be produced in specific regions like Jalisco. Mezcal, on the other hand, is more flexible. It can be made from a variety of agaves (e.g., espadín, tobalá, or madrecuixe), and it’s mostly produced in Oaxaca.  

The production process is also different: the agave hearts (or piñas) are roasted in underground pits before mezcal distillation, giving it that unmistakable smoky flavour. 

As for the worm? That comes from the maguey plant, which is another name for agave. This particular creature is a gusano de maguey, a larva that feeds on agave. It has absolutely no place in tequila, which is why Mexico’s official standards board prohibits adding insects or larvae to it.  

Mezcal isn’t bound by the same rule, and some brands still add a gusano into the bottle. Not for tradition, necessarily, but for attention. 

In short, if you’re sipping a bottle with a worm in it, what you’ve got is mezcal. And if someone hands you a tequila bottle with one inside, well, it’s either a marketing stunt gone wrong or it’s not real tequila at all. 

Types of Tequila: A Complete Guide to Blanco, Reposado & Añejo 

Why is there a worm in some mezcal bottles?

So, if it’s not tradition, why do some mezcal bottles include a worm? The most common theory is simple: marketing. Back in the 1940s and 50s, mezcal didn’t have the same clout as tequila. To grab attention, especially from American tourists, some producers started adding gusanos to their bottles. It stood out, sparked curiosity, and gave people a story to tell. 

There’s also an idea that the worm proved the mezcal was strong enough to preserve the larva. If the gusano stayed intact, it meant the alcohol was potent. Others believed it enhanced the flavour or added mystical powers, like good luck or hallucinogenic effects. Spoiler : it doesn’t. 

It’s worth noting that this wasn’t widespread across Mexico. In fact, most mezcaleros never used worms. The trend was aimed more at the export market than at locals. For many connoisseurs, a mezcal with a worm is considered lower quality. The best bottles? They let the agave do the talking—no gimmicks needed. 

Read next: The Ultimate Guide to Delicious Reposado Tequila Cocktails 

What is the mezcal worm?

The worm you’ll find in some mezcal bottles isn’t a worm at all. It’s a larva, known as gusano de maguey, that lives on and feeds off agave plants. There are two main types: the white gusano, which becomes a caterpillar, and the red gusano, which transforms into a moth. The red one (gusano rojo) is more commonly used because it feeds on the heart of the maguey, which is also the part used to make mezcal. 

Also see: 14 Best Tequila Mixers (What to Mix with Tequila) 

Can you eat the mezcal worm?

Yes, you can eat the mezcal worm. It won’t hurt you, and it’s not toxic or dangerous. That said, it also won’t up the ABV, grant you mystical powers, or send you on a hallucinogenic trip. That part is all urban legend. In the world of mezcal, it’s less about the worm, and more about the story it tells. 

These larvae can wreak havoc on agave crops, but, despite their humble origins as pests, gusanos have become a prized culinary ingredient in traditional Mexican cuisine. You’ll find them in tacos, toasted and salted, or ground into powder to make gusano salt—a smoky, savoury, slightly earthy seasoning that’s often served alongside mezcal. 

In some parts of Mexico, eating the gusano is seen as a nod to tradition, or a party trick for the bold. It’s protein-rich, earthy in flavour, and often used to bring a bit of theatre to the drinking experience. But whether you crunch it or skip it, the worm won’t change the liquor’s effect. 

If anything, it’s more about the ritual. Sharing mezcal, respecting the craft, and maybe, just maybe, braving the worm is part of what makes mezcal culture so layered and compelling. 

Check this: 8 Must-Try Añejo Tequila Cocktails 

Famous mezcal brands that include the worm

Not all mezcals include the worm, in fact, most don’t. Among those that do, the presence of the gusano is more about nostalgia and novelty than quality. Some well-known names have leaned into the worm tradition, but these brands typically cater to adventurous drinkers or those new to mezcal, curious about the old myths. 

But if you’re hunting for something premium and worm-free, check out labels like Montelobos, which focuses on craftsmanship and terroir. And while it’s rare to find a top-tier mezcal with a worm inside, you’ll still spot the occasional bottle aiming to stir up curiosity.  

Inside scoop: Trending Cocktail Flavours with Espolòn Tequila 

The tequila worm is one of those bar myths that’s hard to shake, but now you know the truth. Tequila will never have a worm in the bottle. Only some mezcal producers include it, and mostly for marketing reasons. While the gusano has its place in agave culture, the real heart of tequila and mezcal lies in the skill of the makers, the quality of the agave, and the stories shared over every pour. 

Want to experience top-shelf agave spirit the right way? Visit the Espolòn and Montelobos websites to stock up and sign up for our tasty monthly newsletter to stay in the mix.    

Is it whisky or whiskey (with an e)?

Let’s start by addressing a little linguistic nuance when it comes to bourbon vs whiskey vs scotch. Both bourbon and scotch are types of whiskey, so they’re like siblings—same same, but different.  

The spelling of whisky or whiskey may vary depending on where it’s produced. The whisky variation is typically associated with Scottish and Japanese whiskies, while whiskey is commonly used in Ireland and the United States. As such, bourbon is a whiskey, while scotch is a whisky.  

The original term has its roots in the Gaelic languages of Ireland and Scotland. The word is derived from the Irish word “uisce beatha” (pronounced “ish-ka ba-ha”), which means “water of life.” In Scottish Gaelic, the equivalent term is “uisge beatha” (pronounced “oosh-ka ba-ha”). Over time, these terms evolved into the modern English word whiskey.  

Types of Whiskey: An Easy & Concise Guide 

Origins and legal definitions

The difference between scotch and bourbon begins with geography and strict legal standards. Scotch must be made in Scotland. If it’s not produced and matured there, it legally can’t be called scotch.  

The same goes for bourbon, which is a distinctly American product. While it’s most closely tied to Kentucky, where around 95% of it is made, bourbon can legally be produced anywhere in the U.S. To qualify, it must follow specific rules laid out in U.S. law, including being made from a grain mash that’s at least 51% corn, distilled to no more than 160 proof, and aged in new, charred oak barrels. 

Scotch, on the other hand, has to be distilled and matured in Scotland for at least three years in oak casks. There are five recognised types of Scotch whisky, each with its own production style: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky.  

Single malt Scotch is one of the most popular—it’s made entirely from malted barley at a single distillery using pot stills, offering a distinctive snapshot of place and tradition. 

While bourbon must always use new barrels, scotch typically matures in used ones—often ex-bourbon casks—which adds another layer of connection between these two whiskey worlds. Despite their different origins, both are protected by geographic rules that ensure authenticity and preserve tradition. 

Go pro: Choosing the Best Whiskey for an Old Fashioned (Bourbon, Rye, or Scotch?) 

Key ingredients

One of the biggest contributors to the difference between scotch whisky and bourbon is the grain bill(the specific grains used in each spirit).  

Bourbon is made primarily from corn. By law, at least 51% of the mash must be corn, and many producers go even higher. The rest of the mash is usually made up of grains like rye, malted barley, or wheat, each of which influences the flavour. Corn brings sweetness and richness, while rye can add a peppery spice and wheat offers a smooth, soft texture. 

Scotch, especially single malt, is made from 100% malted barley. This gives it a completely different backbone. It is more robust and drier, with subtle earthy or cereal notes depending on the distillery and region. Unlike bourbon, scotch production doesn’t rely on a mash bill because it’s often made from just one grain.  

The ingredients used are a key reason why bourbon tends to feel rounder and sweeter, while scotch has a drier, more layered complexity. Grain choice is the starting point of their flavour stories—and it sets them on two very different paths. 

Also see: Rye vs. Bourbon (The Key Differences Explained) 

Distillation & ageing process

While both spirits are aged in oak, their distillation and ageing processes take them in very different directions.  

Bourbon must be aged in new charred oak barrels, and that deep char—sometimes referred to as an “alligator char”—gives it its rich colour and signature notes of vanilla, caramel, and warm spice. These barrels can only be used once for bourbon, and afterward, they’re often shipped off to Scotland, where they start their second life ageing scotch. 

Scotch is typically matured in used barrels, many of which once held bourbon or sherry. Since these casks have already been “broken in”, they impart more subtle flavours, allowing the malted barley to take centre stage.  

Scotch must be aged for at least three years, but many expressions spend a decade or more in the barrel. Bourbon, on the other hand, only needs two years to be called straight whiskey, but many producers age theirs much longer to build character and complexity. 

Climate plays a huge role, too. In Kentucky, hotter summers and cold winters cause the whiskey to expand and contract inside the barrel, accelerating the ageing process. In Scotland’s cooler, damper climate, maturation is slower and more gradual, often resulting in lighter, more delicate flavours—though heavily peated or sherry-aged Scotches can still deliver a bold, full-bodied punch. 

So, while both are shaped by time in wood, the conditions they age in, and the barrels themselves make all the difference. 

Also see: 6 Bold Smoked Bourbon Cocktails to Try at Home 

Flavour profile comparison

When it comes to flavour, bourbon and scotch offer wildly different experiences, and that’s where things get fun.  

Bourbon is known for its rich, full-bodied sweetness. That high corn content brings smooth notes of vanilla, caramel, and brown sugar, often with hints of nuts, spice, or dried fruit, depending on the mash bill and barrel char.  

A prime example is Wild Turkey Rare Breed, a barrel-proof bourbon that combines 6-, 8-, and 12-year-old stocks. This compelling expression offers intense vanilla and caramel notes, complemented by hints of sweet tobacco and a touch of orange and mint, setting the scene for a remarkably smooth yet bold taste.  

Scotch, on the other hand, is a broader and more varied universe. While smoky, peaty drams from Islay often steal the spotlight, not all scotch has that campfire quality. In fact, single malts from Speyside and the Highlands can be bright, fruity, floral, or even honeyed.  

The Glen Grant 12-Year-Old Single Malt Scotch Whisky is a gorgeous example of an expression of a lighter, fruit-forward profile. Matured in old bourbon and Oloroso sherry casks, it reveals aromas of honey, pear, and apple, with tasting notes of apple pie crust, caramel, and vanilla, culminating in a lingering fruity finish with subtle hints of spice.  

Inside scoop: Manhattan Drink vs Old Fashioned Cocktail 

How to enjoy scotch vs. bourbon

Whether you’re sipping scotch or bourbon, the way you enjoy your whiskey can change the entire experience. Some people prefer it neat to appreciate the full depth of flavour, while others like it on the rocks to soften the ABV and open things up. Pairing your pour with the right glass, and even a well-chosen snack, can also take things to the next level. 

Neat

Drinking whiskey neat means it’s served straight from the bottle, no ice, no water, just pure expression. This is a great way to experience the full intensity of both scotch and bourbon, especially if you’re trying a higher-end bottle. When served neat, every flavour note comes through in full force. 

Snack pairings? Try scotch with aged cheddar, smoked almonds, or dark chocolate to enhance those fruity or smoky notes. Bourbon pairs beautifully with toasted pecans, candied bacon, or even a square of maple fudge—anything that can stand up to its sweetness and spice. 

For neat pours, reach for a Glencairn glass or a classic tulip-shaped whisky glass. These glass types help to focus the aromas and give you room to swirl and sniff before you sip. 

Read next: Your Guide to Finding the Best Whiskey to Drink Neat 

On the rocks

Pouring whiskey over ice can mellow the burn and make bold flavours more approachable. This works especially well with stronger bourbons like Wild Turkey, which still hold their character even with a few cubes in the glass. The chill and dilution help soften the punch and gradually reveal more subtle notes as the ice melts. 

If you’re sipping bourbon on the rocks, pair it with salty snacks like roasted peanuts or crispy bacon strips. The salt brings out those caramel and vanilla tones. For scotch, go for milder pairings like oat biscuits, buttery shortbread, or a sliver of creamy brie to keep things elegant and balanced. 

Use a short, heavy-bottomed rocks glass for this style—something with weight and presence. A single large cube or sphere is ideal; it chills without watering things down too quickly. 

The water-drop method

Some whisky lovers prefer to skip the ice and add a few drops of water instead—especially when tasting higher-strength expressions. A splash can help open up the aroma and reveal hidden flavours. This method works especially well with barrel-proof bourbons and cask-strength Scotches, adding balance without muting complexity. 

Learn more: How to Drink Whiskey Straight Like a Pro 

Top 5 bourbon cocktails

Want to see bourbon shine in a cocktail? Here are a few of our favourite bourbon-based clinkers to try at home:  

Mint Julep 

Old Fashioned 

Hot Toddy 

Penicillin Cocktail 

Bourbon Rickey 

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

Top 5 scotch cocktails

Ready to cast scotch in the limelight? Try these suave sippers on for size:  

Sazerac 

Rob Roy 

Classic Whiskey Smash 

Pot O’ Gold 

Old Pal 

What to Mix with Whiskey: Top Mixers and Pairing Ideas 

Which one should you choose?

When it comes to picking between scotch and bourbon, it really comes down to what you’re into. Prefer something sweet, smooth, and easy to sip? Bourbon’s your go-to. If you’re after something drier, layered, or a little smoky, scotch might be more your style. 

Bourbon tends to show off in bold, approachable cocktails like a Mint Julep or Old Fashioned. But scotch has its moment too—think Rob Roy, Old Pal, or a smoky Sazerac. The key is matching the right whisky to the right drink. 

As for budget, bourbon usually gives you more bang for your buck, especially with well-aged expressions. Scotch often carries a higher price tag, thanks to its longer ageing time, but for whisky lovers, the depth can be worth the spend. 

Interesting stuff, right? Now you have all the info you need to find your favourite. Remember to sign up for our newsletter to stay in the Mix! In the meantime, you can visit the Wild Turkey and The Glen Grant websites for more cocktail inspiration.  

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, including regions and flavours. 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 reputation for bold, smoky flavour, 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 flavours that range from earthy and vegetal to fruity and gently 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 favourite 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 higher 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, mineral 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 flavour with hints of caramel and a slightly vegetal finish, depending on how it’s processed. This depth infuses subtle character into cocktails, without taking centre stage. 

Now let’s talk about swaps. Compared to sugar syrup, agave is thicker and sweeter  Sugar 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 flavour, 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 flavour. 

• 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 20 ml of agave syrup for every 30 ml of sugar 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 marvellous 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 flavours 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 tantalising 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 flavours—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 flavours, 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 60 ml bacanora, 15 ml 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 15 ml of Grand Marnier, and 30 ml lime juice. Strain, discard the leaves, add 45 ml of the jalapeño-infused mezcal, and 90 ml 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 chilli 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 60 ml sotol, 45 ml orange juice,30 ml lime juice, 15 ml 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 60 ml raicilla, 30 ml fresh lime juice, and 15 ml 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 60 ml blanco tequila, 15 ml fresh lemon juice, and two dashes of a saturated salt-an-water solution. Add ice and shake for 15–20 seconds. Strain into your favourite glass, top with 90 ml 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 classics 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 (15 ml 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 & Flavourful 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 spirits and sign up for our tasty monthly newsletter to stay in the mix! 

While it’s worn many faces over the decades, the Perfect Martini stands out for its beautiful balance—equal parts dry and sweet vermouth, stirred into a silky mix with gin. It’s classy, punchy, and just plain satisfying.  

’Perfect Martini’ or the perfect Martini?

Before we all get our wires crossed, let’s get clear on the terminology. A Perfect Martini (in this instance) does not only refer to a drink well made. It this case, the term actually refers to a type of Martini.  

 To clear things up, here’s a quick rundown on popular Martini types, based on their ingredients (most notably, the type and amount of vermouth):  

• Dry: Typically, 6 parts gin or vodka to 1 part vermouth. Extra dry calls for the slightest splash of vermouth, or a glass-coating wash. 

• Wet: A higher percentage of vermouth, usually around 3 parts gin or vodka to 1 part vermouth.  

• Perfect: A Martini that features 1 part dry vermouth and 1 part sweet vermouth to 4 parts gin or vodka. 

• Dirty: A Martini with olive brine added to the mix. 

The distinction can be a little tricky, we know, but once you taste this sassy sipper, you’ll be glad to have engaged with the linguistic acrobatics, we promise.   

Choosing your ingredients

When it comes to the base spirit, the big question is: gin or vodka? Gin brings bold botanical flavours that shine through the vermouth, making it the traditional go-to for a Perfect Martini. Vodka, on the other hand, smooths things out. It’s crisp, clean, and more neutral, ideal for those who like their Martini a little sleeker. Both are fair game. It just depends on your taste. 

As for the vermouth, balance is everything. A Perfect Martini calls for equal parts dry and sweet, so you want to choose ingredients that string together naturally. For instance, Cinzano Extra Dry offers a floral sweetness with a touch of spice, while Cinzano Rosso adds richness, gentle bitterness, and a warm herbal edge. Together, they strike the perfect chord—smooth, complex, and quietly elegant. 

Read next: Best Gin for a Martini (Classic, Dry & Dirty) 

Shaking vs stirring Martinis  

Let’s settle this age-old debate. Stirring is the traditional method for a reason; it gently chills and dilutes the drink without bruising the gin or making it cloudy. A Martini should be smooth and crystal-clear, not full of air bubbles or shards of ice. 

Of course, there are moments when shaking makes sense. If you’re using vodka, shaking can soften the edge and add a touch of aeration. It’s also a valid move if you prefer your drink extra cold with a bit more dilution (or if you’re simply in a James Bond kind of mood). 

Also see: 26 Types of Martinis Every Cocktail Lover Should Know 

How to make a Perfect Martini

Here is the recipe you’ve been waiting for. Equal parts sweet and dry vermouth bring a beautiful balance to this gin-forward classic, with just enough flair to keep things interesting. 

INGREDIENTS 

• 60 ml Bulldog Gin 

• 15 ml Cinzano Vermouth Extra Dry 

• 15 ml Cinzano Vermouth Rosso 

METHOD 

1. Add the gin and both vermouths to a mixing glass packed with fresh ice.  
2. Stir with purpose; slow, steady movement for about 30 seconds to chill and dilute just right.  
3. Strain into a chilled cocktail glass, and finish with your favourite garnish: a lemon twist for zing, or a skewer of olives for that briny edge.  
4. Sip and savour. 

Why you should always chill your glass

A lukewarm Martini is not a vibe. An ice-cold glass keeps your cocktail crisp from first sip to last. And when you’re working with high-proof spirits and delicate vermouth, temperature matters. Little steps like this might seem small, but they’re what take your Martini from decent to dead-on perfect. 

Learn more: 11 Fruity Martini Recipes to Add Some Colour to Your Next Party 

Tips for perfecting & customising your Perfect Martini

Your Perfect Martini should feel tailored—a drink that suits you. Try a few tweaks, trust your palate, and enjoy the ride. Here are a few golden rules to keep in your pocket.  

• Try different gin-to-vermouth ratios to find your sweet spot. Love it bone dry? Dial the vermouth back. Prefer a silkier mouthfeel? Lean into that 1:1 balance. 

• Play with garnishes. A skewer of green olives adds a savoury twist, while a grapefruit peel brings in a deeper citrus vibe. You can switch it up depending on your mood. 

• Chill everything—your gin, your vermouth, your glass. It keeps the flavour tight and the texture silky. 

• Use quality ice. Avoid freezer-burnt cubes that melt too fast and water down the whole show. 

• Keep your vermouth fresh. Store it in the fridge and aim to finish the bottle within a few weeks. Vermouth is wine-based, so it doesn’t last forever. 

Other Martini recipes to try

If the notion of a Perfect Martini has you excited to stir up some classic cocktails, here are a few others you should try:  

Dry Martini 

Classic Martini 

Dirty Martini 

50/50 Martini 

Pickle Martini 

Vesper Martini 

There you have it, cocktail lovers, the short and sweet intro on how to make a Perfect Martini. Visit the Bulldog Gin and Cinzano websites for more insider info on stirring up perfect clinkers and remember to sign up for our newsletter go stay in the Mix.  

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 flavour 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 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 flavour. 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. 

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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 flavour 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 flavours. To make one, fill a shaker with ice and add 60 ml guava nectar, 60 ml Espolòn Tequila Blanco, 30 ml Grand Marnier, and 30 ml 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 45 ml Wray & Nephew rum, 15 ml Grand Marnier, 20 ml freshly squeezed lime juice, 30 ml pineapple juice, and 120 ml 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 refreshing twist on a classic spritzer. In a shaker, combine 15 ml fresh lemon juice, 45 ml SKYY Vodka, 150 ml guava juice, and a whole or sliced green chilli. Add ice and shake for 10–15 seconds to infuse the flavours. 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 45 ml Espolòn Tequila Reposado, 30 ml guava juice, 15 ml 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 120 ml 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 45 ml coconut fat-washed white rum, 30 ml lime juice, and 15 ml sugar 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 spicy flavours, making it an ideal summer sipper. Fill a shaker with ice and add 45 ml Bulldog Gin, 30 ml guava syrup, 10 ml jalapeño liqueur, and 10 ml lemon juice. Shake well to combine, then strain into a highball glass filled with ice. Top with a splash of soda water, sprinkle with ground black pepper, and garnish with fresh mint.  

7. Guava Mezcal Margarita

A smoky upgrade to the tropical favourite, the Guava Mezcal Margarita brings a rich depth to every sip. Fill a shaker with ice and add 60 ml guava nectar, 30 ml Montelobos Mezcal, 30 ml Grand Marnier, and 30 ml 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 60 ml SKYY Vodka,  30 ml guava puree, 30 ml fresh lime juice, 15 ml sugar 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 30 ml freshly squeezed lime juice until broken down. Add 30 ml vodka and 30 ml 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 60 ml SKYY Vodka, 30 ml guava purée, 15 ml Grand Marnier, and 15 ml 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 flavour. 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 flavour to your drinks.  

For the best results, look for 100% juice or nectar with no added sugars or artificial flavours—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 flavour, 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 flavour 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 chilli salt on the rim or a thin slice of fresh chilli 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 flavours 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 flavour. 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 chilli-lime rim can wake up the flavours 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 spirits. 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 centre stage. It’s a great choice for clean, crisp cocktails where the fruit’s natural flavour 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 flavours. It’s a fantastic choice for sophisticated, slow-sipping cocktails with a velvety finish. 

The bold, tropical flavour 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! 

What is sherry and why use it in cocktails?

Sherry is a fortified wine from Spain, mainly produced in the Jerez region, where it has been crafted for centuries. Its origins date back to Moorish rule, and by the 16th century, it had become a prized export and even fell into favour with historical figures and literary greats like Shakespeare. These days, sherry remains a versatile, multi-faceted ingredient that enhances both classic and modern cocktails.  

Types of sherry and their flavour profiles

• Fino. Dry, crisp, and slightly saline, with delicate almond and citrus notes.  

• Manzanilla. Similar to fino but even lighter, with a refreshing coastal quality.  

• Amontillado. Aged longer for a richer, nutty profile with hints of caramel and spice.  

• Oloroso. Full-bodied and bold, offering deep flavours of dried fruit, toffee, and oak.  

• Pedro Ximénez (PX). Intensely sweet and syrupy, packed with fig, raisin, and molasses flavours.  

• Palo Cortado. A rare hybrid between amontillado and oloroso, with both nutty elegance and rich depth.  

Why sherry is such a great cocktail ingredient

Sherry adds depth, complexity, and delicate umami notes to cocktails, adding layers of flavour to a drink without overpowering other ingredients. Dry styles, like fino and amontillado, infuse bright acidity and salinity, while sweeter varieties, such as PX and cream sherry, bring richness and velvety texture to the mix. This versatility allows sherry to share the spotlight with a variety of supporting-cast spirits in both stirred and shaken sherry cocktail recipes.   

Best types of sherry for cocktails

Not sure when to reach for dry or sweet sherry in a cocktail? Here’s a simple guide to choosing the best sherry for cocktails:   

• Use dry sherry (fino, manzanilla, amontillado) in light, crisp aperitifs. This includes cocktails like the Adonis, Bamboo, and La Perla, where the dry, nutty notes of sherry tend to shine.  

• Oloroso and PX work best in richer, spirit-forward drinks. The Sherry Old Fashioned is a great example; in this drink, the deep caramelised flavours of sherry play well with bourbon.  

• Sweet dessert sherries add depth to tiki-style drinks. Cocktails like the Cabana Club balance the richness of amontillado with tantalizing tropical ingredients.  

Pairing sherry with different spirits

Sherry is a natural match forvarious spirits. This includes:   

• Whiskey. The caramel and spice notes in bourbon and rye go exceptionally well with oloroso and Pedro Ximénez (see: Sherry Old Fashioned).  

• Gin. The botanical complexity of gin works well with fino and amontillado (see: Tuxedo No. 2).  

• Tequila. The vanilla and oak notes in reposado tequila are enhanced by manzanilla and amontillado (see: La Perla).  

• Rum. The depth of aged rum is lifted by fino or oloroso, adding structure and elegance (see: Italian Bird).  

• Brandy & cognac. Sherry and brandy are natural companions, sharing a warm, oaky character ideal for stirred drinks.  

Essential sherry cocktails you need to try

1. Adonis

The Adonis cocktail is a smooth, low-ABV aperitif that blends the dry, nutty depth of fino sherry with the herbal warmth of sweet vermouth. Light yet complex, it offers a delicate balance of savoury, citrus, and subtly spiced notes, making it an elegant choice for slow sipping. Perfect for pre-dinner drinks or nightcaps. Serve it with Mediterranean bites like stuffed grape leaves, marinated olives, or hummus with flatbread to make a tasty splash.   

Also see: 8 Best After-Dinner Drinks to Delight Your Guests  

2. Bamboo   

The elegantly balanced Bamboo cocktail is another classic low-alcohol drink that highlights the delicate interplay of dry sherry and dry vermouth, lifted by aromatic bitters. To make one, stir 45 ml dry sherry, 45 ml dry vermouth, 1 dash Angostura bitters, and 1 dash orange bitters with cracked ice until well-chilled. Strain into a chilled coupé and garnish with a lemon twist. A perfect match for salted almonds, marinated olives, or salmon hand rolls.   

Read next: The Best 28 Aperitif Cocktails for Any Occasion  

3. Sherry Cobbler

Bright, citrusy, and effortlessly smooth, the Sherry Cobbler is a delightful classic that highlights the rich depth of amontillado sherry. To make one of these easy sherry cocktails, shake 90 ml dry amontillado sherry, 10 ml sugar syrup, and an orange half-wheel with ice to muddle the citrus. Strain into a highball glass filled with crushed ice and garnish with an orange wheel. Tasty food pairings include buttery shortbread, citrus-glazed roast chicken, or a fresh berry tart.  

Learn more: 7 Tiny Cocktails to Stay Ahead of the Trend  

4. Sherry Old Fashioned

This gorgeous Sherry Old Fashioned puts a decadent twist on the classic whiskey cocktail. To make one, add 60 ml Wild Turkey 101 bourbon, 15 ml sweet dessert sherry, 2 dashes chocolate bitters, and a bar spoon of sugar syrup to a mixing glass. Fill with ice and stir for 30 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish with an orange twist and a cocktail cherry. Perfect to serve with dark chocolate, roasted nuts, or a sharing plate of smoked brisket.  

Go pro: 15 Cocktails with Vermouth for Sophisticated Sipping  

5. Tuxedo No. 2

Daringly delicious and deeply aromatic, the Tuxedo No. 2 is a refined, gin-based sipper with deep herbal taste and a touch of sweetness. To make one, rinse a chilled cocktail glass with 10 ml absinthe, then discard the excess.   

In a mixing glass, combine 75 ml Bulldog Gin, 15 ml Cinzano Vermouth Bianco, 10 ml maraschino liqueur, and 4 dashes of orange bitters. Fill with ice and stir until well-chilled. Strain into the prepared glass and garnish with a brandied cherry and an orange twist. Pairs beautifully with charcuterie, blue cheese and Melba toast, or a rich crème brûlée.  

Modern riffs and creative sherry cocktails

6. La Perla  

The La Perla cocktail by South African-born American mixologist Jacques Bezuidenhout layers tequila, cherry, and pear liqueur for a smooth yet layered drink. To make one, stir 45 ml Espolòn Reposado Tequila, 45 ml manzanilla sherry, and 20 ml pear liqueur with ice until well-chilled. Strain into a chilled cocktail glass and garnish with a lemon twist. A natural fit for pear tart, roasted duck, or grilled halloumi salad.  

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7. Italian Bird

Bold, bittersweet, and perfectly layered, the Italian Bird brings together the richness of Appleton Estate Rum, the bitter complexity of Campari, and the dry elegance of fino sherry. To make one, stir 45 ml Appleton Estate Rum, 45 ml Campari, 15 ml fino sherry, 15 ml honey syrup, and a pinch of salt with ice until well-chilled. Strain into a rocks glass over fresh ice and garnish with pineapple sage. Pairs effortlessly with prosciutto-wrapped melon or grilled citrus-marinated chicken.  

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8. Cabana Club

The Cabana Club, by American mixologist Yael Vengroff, is a tropical escape in a glass. To make one, blend 45 ml amontillado sherry, 15 ml absinthe, 30 ml cream of coconut, 30 ml coconut water, and 10 ml cinnamon syrup with crushed ice until frothy. Pour into a hollowed-out coconut (if you have it!) or your favourite cocktail glass. Garnish with shredded coconut, grated nutmeg, and an edible orchid. Serve with a straw. This drink perfectly complements the flavour of spicy shrimp tacos or grilled pineapple skewers. 

9. Rio  

Dapper, herbaceous, and slightly smoky, the Rio cocktail brings together cachaça, sweet vermouth, and dry sherry for a complex yet smooth sip. To make one, stir 60 ml cachaça, 20 ml Cinzano Vermouth Rosso, and 20 ml dry sherry with ice until well-chilled. Strain into a small Martini glass and garnish with a spritz of lemon zest. A great match for grilled chorizo, sharp aged cheese on rye with pickles, or citrussy ceviche.  

Get schooled: What is an Aperitif and When is it Served?  

10. Sake Aperitif

The Sake Aperitif is a refined, floral-tinged serve with a smooth, layered profile. To make one, mix 50 ml sake, 15 ml sherry, 15 ml Madeira, 1 teaspoon elderflower liqueur, and 1–2 teaspoons maple syrup in a mixing glass. Fill with ice, stir well, then strain into a sherry or port glass. Garnish with grapefruit zest. Pair it with flame-grilled fish, goat cheese crostini, or miso-glazed eggplant.  

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How to mix sherry in cocktails like a pro

Balancing the lower ABV of sherry in cocktails

Sherry has a lower alcohol content than most base spirits, so when used in cocktails, it needs careful balancing. If replacing a full-proof spirit with sherry, consider increasing the volume slightly or pairing it with a small amount of high-proof spirit (like we do in the Rio cocktail).  

Ideal garnishes & glassware

Sherry-based drinks go very well with citrus garnishes (orange or lemon twists), herbs (pineapple sage is used in the case of the Italian Bird), or even fresh fruit (shredded coconut as featured in the Cabana Club).  

Here are some of our favourite glass types to use with sherry cocktails:  

• Coupé or Nick & Nora glasses. Perfect for stirred sherry cocktails like the Tuxedo No. 2.  

• Highballs & Collins glasses. Best for tall summery serves like the Sherry Cobbler. 

• Rocks glasses. The go-to for spirit-forward drinks like the Sherry Old Fashioned.  

Adjusting sweetness & acidity for the perfect serve

Sherry naturally contains varying levels of sweetness and acidity, so balancing a cocktail requires thoughtful adjustments:  

• If a drink is too tart, add a touch of sweet sherry (like PX or cream sherry) instead of sugar syrup.  

• If a cocktail is too sweet, increase the amount of dry sherry (like fino or manzanilla) for a crisper finish.  

• A dash of bitters (orange, chocolate, or aromatic) can help round out overly bright or dry flavours.  

Storing & handling sherry for best flavour

Unlike most spirits, sherry is perishable once opened. To maintain freshness:  

• Store open bottles in the fridge and use within 1–3 weeks for fino/manzanilla, 4–6 weeks for amontillado/oloroso, and several months for sweeter styles.  

• Use a wine preserver or vacuum pump to extend shelf life.  

• Keep bottles upright to prevent excessive oxidation.  

Using sherry in spritzes & highballs

The light, bright nature of sherry makes it a fantastic base for bubbly summertime sippers like:   

• Fino & tonic: Similar to a G&T, but with a crisp, salty complexity.  

• Sherry Spritz: Mix Fino or Amontillado with soda water and citrus for a low-ABV refresher.  

• Sherry & ginger beer: A spicier alternative to traditional highballs.  

Infusing sherry for unique cocktail creations

Infusing sherry is simple to do at home and adds an extra layer of depth to cocktails. To start, choose a dry sherry like fino or amontillado for herbal infusions or a richer sherry like oloroso or Pedro Ximénez for warm spices and fruits.   

Add your chosen ingredients—we love using citrus peels, vanilla beans, cinnamon sticks, or cacao nibs—to a sealed jar with sherry. Let it infuse for 24 hours to a few days, tasting periodically. Once your infusion reaches your desired flavour density, strain out the solids and store the infused sherry in the fridge.  

There you have it, cocktail fans —10 amazing sherry cocktail recipes and plenty of insider insights to help you shine behind the shaker. Remember to tag us when you share your cocktail creations on socials and sign up for our newsletter to receive the freshest drinkspiration every month.