Amby Estevez, bartender at Caspian’s Cocktails and Caviar at Caesar’s Palace in Las Vegas, has noticed a newfound cultural reverence for Tequila and mezcal. “People are finally appreciating the heritage and craftsmanship behind agave spirits—these aren’t just products, they’re traditions passed down over generations,” he says. “Add to that the growing demand for transparency and sustainability in spirits, and mezcal especially becomes a standout. Plus, people want unique flavor experiences, and nothing hits like that first sip of a properly made Tequila or mezcal cocktail.” Alba Huerta, owner of Julep in Houston, also sees Tequila and mezcal as fitting perfectly into what consumers are demanding today. “People are seeking out spirits that feel rooted in something meaningful, and agave spirits offer centuries of craftsmanship, sustainability narratives, and flavor profiles that can’t be replicated,” she says. “Plus, the cocktail world has matured. Guests want to be challenged, not just refreshed. Tequila and mezcal deliver that complexity.”
Indeed, concurrent with the increased appreciation for the craftsmanship behind Tequila and mezcal has been the rise of more sophisticated cocktail applications featuring these spirits. “As someone who’s been behind the bar for years in the heart of Las Vegas, I’ve seen firsthand how Tequila and mezcal have evolved from simple shots and Margaritas to starring roles in some of the most complex, thoughtful cocktails out there today,” Estevez says. “These spirits are no longer just a spring break memory—they’ve matured and so have our palates.”
All Grown Up
The popularity of Tequila and mezcal behind the bar is undeniable. “We’re already seeing that sales of these spirits are in line with vodka sales,” notes Patrick Jennings, bar manager at Andra Hem in Philadelphia. “Our original Tequila cocktails are always neck and neck in sales with whatever is at the top of our list, in every season.” He adds that as agave-based cocktails have grown more popular, they’ve also grown increasingly inventive. “It’s not just Margaritas anymore—we’re seeing very creative works on menus by bartenders everywhere,” he says. “This is a far cry from business as usual in the cocktail scene seeing as there are so few classic cocktails made with
agave as the base spirit.”
At Andra Hem, the bar team’s Tequila and mezcal drinks are certainly unique. The Best Sandcastle in the Galaxy ($18)—created by Jennings and general manager Alison Hangen—features lavender-infused Casco Viejo Reposado Tequila, Atxa Blanco vermouth, lemon juice, and house-made mandarin and vanilla syrup, while the Drive By Fruit- ing ($18)—by Jennings, Hangen, and bartender Kevin Lopez—mixes equal parts Granja Nómada Espadín mezcal and Don Q Cristal rum, Avèze gentian liqueur, lime juice, and house-made green tea and honeydew syrup. “In The Best Sandcastle in the Galaxy, the lavender, vanilla, and mandarin are the emphasis, and the little bit of vanilla in the reposado picked up in its aging really pushes the vanilla out and embraces the brightness of the lemon and mandarin to almost form a brand new flavor,” Jennings says. “For the Drive By Fruiting, I’ve always loved agua frescas and was inspired by Mexican and Japanese cuisine when building this cocktail. It was a hit.”
Estevez notes that the evolution of Tequila and mezcal cocktails has been massive. “We’ve moved from sugar-bomb Margaritas to well-balanced, nuanced cocktails that high- light the spirit instead of hiding it—smoky, earthy, and vegetal notes, especially in mezcal, are being embraced rather than masked,” he says, adding that while citrus like lime, grapefruit, and blood orange will always be a go-to with these spirits, “don’t forget flavors like pineapple, hibiscus, tamarind, and even beetroot or bell pepper,” as well as chiles, fresh herbs, and saline elements. At Caspian’s, the Feet in the Sand ($25)—created by John Pettei, vice presi- dent of nightlife for venue owner Clique Hospitality—comprises coconut-washed Patrón Silver Tequila, Giffard Banane du Brésil banana liqueur, Cointreau orange liqueur, lime and lemon juices, Torani Orgeat syrup, and Angostura bitters; the Citrus Ember ($25)—by Corey Nigrelli, Caspian’s director of operations—blends Don Julio Blanco Tequila, Yellow Chartreuse liqueur, Campari aperitif, lime juice, honey syrup, and Fever-Tree ginger beer; and Estevez’s Fuego Lento ($25) features equal parts Del Maguey Vida mezcal and Ancho Reyes chile liqueur, pineapple and lime juices, and simple syrup, topped with cracked black pepper.
“Agave cocktails have evolved a lot in recent years—mezcal especially is one of those versatile spirits that pairs well with most ingredients and brings unconventional flavors with its smokiness,” says Hugo Lopez, bar manager at Bakan in Miami. “We’re seeing a lot more infusions with these spirits, using fresh ingredients like fruits, herbs, and spices.” At Bakan, the Verde Que Te Quiero Verde ($16) mixes Tequila (brand varies), house-made cilantro agave, and lime juice; the Matcha-Rica ($18) comprises Encantadora Matcha mezcal, passion fruit and yuzu purées, and lime juice; and The Wall ($18) blends mezcal (brand varies), pineapple and lime juices, and house-made activated charcoal agave.
Julep’s Huerta believes that today’s Tequila and mezcal cocktails underscore a deeper understanding of and respect for the spirits themselves. “Bartenders are designing cocktails that showcase the agave spirit’s texture, terroir, and finish—often with fewer ingredients and more thoughtful techniques,” she says. “There’s also a clear shift toward using regional Mexican ingredients like heirloom corn, mole, herbs, and native citrus to complement the spirits authentically.”
At Julep, her Morning Call ($16) features Tequila Ocho Plata, hibiscus-infused Derrumbes San Luis Potosí mezcal, agave nectar, lime juice, and Fever-Tree tonic, while her Hummingbird Sour ($16) blends Cascahuin Plata 48 Tequila, Normandin-Mercier Pineau De Charentes Blanc, housemade jasmine tea syrup, lemon juice, and egg white. “For Tequila, I often reach for Tequila Ocho Plata—it’s expressive, bright, and plays well in citrus-forward cocktails without disappearing, and I also have to say, if I could marry Cascahuin 48 proof, I would—it’s unfiltered and undiluted so the agave reigns in every sip,” Huerta adds. “For mezcal, I’m currently using Derrumbes from San Luis Potosí—it’s a solid workhorse for shaken drinks and if I’m building something spirit-forward.”
At Wally’s Wine & Spirits, a hybrid restaurant and retail shop with locations in Beverly Hills and Santa Monica, California as well as Las Vegas, head bartender Brando Fay has also noticed the ways that Tequila and mezcal cocktails have matured in recent years. “We’ve seen a clear evolution from simple, citrus-driven cocktails to complex, layered expressions that highlight the nuances of agave spirits,” he says. “Tequila works beautifully with bright, herbal, and citrus notes—think basil, grapefruit, and lime—and at Wally’s, we often lean into classic builds like the Tommy’s Margarita but elevate them with fresh-pressed juices or infused syrups. Mezcal pairs especially well with earthy or bitter elements.” His The Eiza ($25) comprises Casa Azul Blanco Tequila, Aperol aperitif, Damiana herbal liqueur, Ancho Reyes chile liqueur, lime juice, and Hagave spiced nectar, while his Mile High Club ($25) blends Rancho De Luna mezcal, Cynar 70 amaro, Green Chartreuse liqueur, Aperol, lemon juice, and honey syrup.
“Anything fruity or vegetal works really well with either of these spirits, but you can also lean into more delicate, floral notes to complement them,” says Lexi Parker, beverage manager of Poka Lola Social Club in Denver. Her Oh Snap! ($17) features Don Julio Blanco Tequila, Union mezcal, Carpano Bianco vermouth, house-made snap pea syrup, lime juice, fresh mint, and saline solution, while her Pink Pony Club ($15) mixes pink peppercorn-infused Don Julio Blanco, Giffard Lichi Li lychee liqueur, house-made rose bud syrup, guava purée, lemon juice, and saline solution.
Creativity Abounds
Much of the beauty of both Tequila and mezcal lies in their flexibility in cocktail applications. “When I think agave, I think warmer weather, vibrant fruit, bright citrus, and refreshing, but it also has the versatility to go dark, bitter, earthy, and leathery,” notes Andra Hem’s Jennings. “Agave spirits can be used across the entire gamut of flavors, from savory to sour to sweet. So many agave spirits in the Pantheon of cocktails are Margarita variations, so it’s refreshing to see spirit-forward agave drinks on menus.”
The Bananstall ($19) is one such cocktail created by Jennings: It features equal parts Casco Viejo Blanco and Reposado Tequilas, Meletti amaro, Tempus Fugit Crème de Banane banana
liqueur, Bénédictine herbal liqueur, and Fee Brothers Orange bitters. Meanwhile, the Saved By The Bell ($20)—by Patrick Jennings, Hangen, and bartender Tim Haw—mixes green bell pepper-infused Granja Nómada Espadín mezcal, Meunier Génépy Altitiude liqueur, and Chazalettes & Co. Extra Dry Vermouth di Torino, garnished with spicy pickled peppers. “In The Bananstall we use Casco Viejo—one of the first houses to commit to environmentally sound and responsible methods since the 1830s—and all of the ingredients play in balance to create a fun, spirit-forward, agave-based Manhattan variation,” Jennings adds. “In the Saved By The Bell, the smoke, green pepper, and vegetal notes of the mezcal almost evoke summer barbeques with charred peppers in a shish kabob, while the dry bitter herbaceous génépy and the luscious dry vermouth bring a level of light sophistication to the cocktail.”
Spirit-forward agave cocktails are certainly trending up“We’re seeing more stirred drinks using reposado and añejo. Tequilas, and mezcal is being paired with unexpected ingredients like Sherry, amaro, or tropical infusions,” says Fay of Wally’s. “Mezcal shines in savory applications, which we’ve experimented with behind the bar at Wally’s. A notable example is my umami reposado Martini—although it seems like an odd combination, it becomes a euphoric one creating an impressive flavor bomb, embracing the oak flavors of the barrel aged Tequila, the freshly cooked agave flavor of the Blue Weber agave, and the earthy, salinity flavor of the umami Japanese bitters.” The drink Fay describes is called the Sweet But Sassy ($22) and comprises Cabal Reposado Tequila and The Japanese Bitters Co. Umami bitters. “As someone who works closely with our teams across multiple Wally’s locations, I love how Tequila and mezcal invite experimentation,” Fay adds. “You can run a seasonal mezcal sour in Santa Monica and a barrel-aged Tequila Old Fashioned in Beverly Hills, and they’ll both resonate differently with the clientele. These spirits force creativity in the best way.
Julep’s Huerta also notes the many creative avenues that open up when working with Tequila and mezcal. “Both spirits pair well with restrained sweetness, acidity, and umami, making them excellent for stirred or shaken drinks, Highballs, or more experimental builds using clarifications and infusions,” she says. Mario Martinez, head mixologist for Dallas-based Travis Street Hospitality, appreciates that both spirits have a lot of personality. “Tequila is bright and earthy—it makes a drink pop; mezcal is smoky and deep—it can totally transform a cocktail with just a little bit,” he says. “Compared to something like vodka, which is more neutral, these spirits are just more fun and flavorful to work with.”
At Travis Street Hospitality’s Knox Bistro ($20), Martinez’s Palomita is a clarified take on the Paloma, blending Volteo Blanco Tequila, Amarás Verde mezcal, Cointreau, lime and grapefruit juices, and agave syrup. At the hospitality group’s Le PasSage, his Memoirs of Geisha ($35) mixes Lalo Tequila, Kikori Japanese whiskey, Jalisco orange liqueur, house-made passion fruit cordial, and lemon juice. “Tequila works great with citrusy flavors—lime, grapefruit, pineapple—anything fresh or zesty and it also pairs nicely with a bit of spice,” Martinez adds. “Mezcal, with its smoky vibe, is amazing with flavors like ginger, honey, coffee, or even chocolate. Both spirits are super versatile—you can use them in everything from light, fizzy drinks to bold, stirred cocktails.”
While Tequila and mezcal have long been associated with party culture, as more bartenders feature the spirits in sophisticated builds, they’re breaking out of this mold, notes Freddy Salazar, beverage director at Enso in Brooklyn, New York. “Nowadays, bartenders are treating agave spirits with the same care they give to whisk(e)y or gin, including honoring terroir, traditional production, and pairing them with bold, nuanced ingredients like herbs, umami, and fermented elements,” he says. “It’s a creative renaissance.” At Enso, Salazar’s agave-based
cocktails are certainly inventive: His Shōga Sour ($20) features Herradura Reposado Tequila, Naranja orange liqueur, housemade ginger and wasabi syrup, lime juice, and egg white, while his Tsuke Mizu ($20) mixes Agua Mágica mezcal, house-made tomato liqueur, house-made yuzu and gochujang syrup, and lemon juice. “For mezcal, I often use Agua Mágica or Yola as they’re reliable for mixing, with just enough smokiness; for Tequila, Herradura’s whole collection is a perfect cocktail-making portfolio,” Salazar adds. “With Tequila and mezacal, we’re moving toward culinary-style cocktails, with ingredients like koji, koji-fermented syrups, sesame, nori, and miso. Think mezcal with a kombu-lime cordial or a salted cherry shrub.”
Estevez of Caspian’s also notes that these spirits are being featured in more culinary-inspired drinks, which is a trend he sees growing. “I predict we’ll see more savory and umami agave cocktails using ingredients like miso, tomato, or even mole—mezcal especially is made for that kind of boundary-pushing,” he says. “I love seeing this shift, as it means guests are more curious and open-minded, and we bartenders get to flex our creativity.”
Tequila- and Mezcal-based Cocktails
MORNING CALL
By Alba Huerta
INGREDIENTS
1½ ounces Tequila Ocho Plata
½ ounce hibiscus-infused Derrumbes
San Luis Potosí mezcal*
½ ounce agave nectar
½ ounce freshly squeezed lime juice
Top Fever-Tree tonic
Hibiscus flower and lime wedge
Recipe:
In an ice-filled cocktail shaker, combine
Tequila, mezcal, agave, and lime juice. Shake
vigorously 20 times and strain into a Highball
glass. Top with tonic and garnish with a
skewered hibiscus flower and lime wedge.
*Combine 2 ounces hibiscus flowers for every 12 ounces mezcal and allow to infuse for 2 hours before straining.
MILE HIGH CLUB
By Brando Fay
INGREDIENTS
1½ ounces Rancho De Luna mezcal;
¾ ounce Cynar 70 amaro;
½ ounce Green Chartreuse liqueur;
¼ ounce Aperol aperitif;
½ ounce lemon juice;
½ ounce honey syrup (2:1);
Micro dianthus flower.
RECIPE
In an ice-filled cocktail shaker, combine
mezcal, amaro, liqueur, aperitif, juice, and
syrup. Shake vigorously and strain into a
chilled Nick and Nora glass. Garnish with
a micro dianthus flower.
THE BANANSTALL
By Patrick Jennings
INGREDIENTS
1 ounce Casco Viejo Blanco Tequila
1 ounce Casco Viejo Reposado Tequila
½ ounce Meletti amaro
½ ounce Tempus Fugit Crème de Banane
banana liqueur
¼ ounce Bénédictine herbal liqueur
2 dashes Fee Brothers Orange bitters
Lemon peel.
RECIPE
In an ice-filled mixing glass, combine
Tequilas, amaro, liqueurs, and bitters.
Stir and strain into a coupe glass and express
a lemon peel over the drink, then discard.