National Tequila Day: Summer Cocktails with Sauza Tequila [Sponsored]

Google+ Pinterest LinkedIn Tumblr

Sauza Paloma

National Tequila Day: Summer Cocktails with Sauza Tequila [Sponsored]

It’s Summer time AND today is National Tequila day so today drinking a tequila cocktail is practically a two for one. It’s super hot here in Florida, 95 every day to be exact and Tequila is my go to spirit of the Summer so i’ll definitely be mixing some up. I’m a huge fan of tequila with citrus, it brings out the flavors best for me so I’ll be mixing with crisp and fresh fruits. I was almost ashamed to admit my liquor cabinet was a little low in tequila but thankfully our partners at Sauza Tequila sent a few samples our way and the crisis was averted. Along with their Blue Silver and Gold tequila they sent 3 cocktail recipes to try so we spent this past Saturday mixing up drinks with our neighbors and they were ALL a hit. My personal favorite is the Paloma, a classic tequila cocktail that is hugely underrated. So while everyone is throwing down margaritas this Summer, try one of these instead!

Sauza Paloma [pictured above]

  • 1 part Sauza Signature Blue Silver Tequila
  • 3 parts grapefruit soda
  • ½ parts lime juice
  • 1 grapefruit wedge

Preparation: Add tequila into tall glass with ice. Fill remainder of the glass with grapefruit soda. Squeeze juice of lime and garnish with a grapefruit wedge.

Sauza Clementine CrushClementine Crush

  • 1 part Sauza® Signature Blue Silver Tequila
  • 1 part clementine juice
  • 1⁄2 part lime juice
  • 1⁄2 part agave nectar
  • 1 orange wheel


Preparation: Add ingredients to an ice­filled shaker. Shake and strain over ice into glass and serve. Garnish with an orange wheel. Sugar­coated rim is optional.

Sauza Scorch

Sauza Scorched Wahini

  • 2 parts Sauza® Signature Blue Silver Tequila
  • 1 part simple syrup
  • 2 parts pineapple juice
  • 1 grilled pineapple wedge
  • 1 pineapple leaf


Preparation: Reserve pineapple wedges and add remaining ingredients to an ice filled shaker. Shake and strain over ice into a mason jar or margarita glass. Garnish with a grilled pineapple wedge and leaf.


Alex is a full time consultant with 10+ years experience in the wine & spirits + consumer packaged goods industries. He is not a professional bartender, but is BarSmarts certified and makes a mean caipirinha. When not writing, Alex can be found traveling, spending time with his family, or bar hopping.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It