Within the U.S., the Margarita is the hottest cocktail order, and the Paloma and Michelada are staples at most bars. However past these acquainted recipes, there’s an enormous world of Mexican classics that deserve a flip within the highlight north of the border. From a citrusy refresher assured to “ship you flying” to a bittersweet Gin & Tonic, listed below are a handful so as to add to your rotation.

Chances are you’ll be aware of  La Batanga, Mexico’s reply to the Cuba Libre, from its bout with virality final 12 months. A easy mixture of tequila, Coca-Cola, lime and the occasional salted rim, it’s a refreshing drink, and it’s straightforward to see why it will take off. Riffs on the drink abound, like the model served at Cicatriz in Mexico Metropolis, which introduces Ancho Reyes chile liqueur to the template, and the Jerk Batanga at New York’s Dolores, which provides a mix of spices and banana to the combination.

The Salmoncito is newer to Mexico Metropolis’s drinks scene, however, since its creation in 2013, the cocktail has already grow to be a contemporary traditional. Primarily a Gin & Tonic made with the addition of Campari and grapefruit, the bittersweet drink was invented by Khristian de la Torre, who describes it as “straightforward to make, straightforward to drink [and] straightforward to promote.” The identify comes from its garnish: a supremed grapefruit wedge that resembles slightly salmon swimming towards a present.

Mexico’s carajillo—tailored from Spain’s—combines espresso and Licor 43 (a vanilla- and fruit-flavored liqueur) over ice. Within the early aughts, what began as a Spanish diaspora drink grew to become a preferred party-starter for younger folks, akin to Vodka Pink Bull or an Espresso Martini. As we speak, at Mexican bars and golf equipment, you may order it puesto (with the espresso and liqueur separate, and on the rocks) or shakeado (with the components shaken collectively right into a frothy combine, served over ice).

To get the Vampiro’s signature crimson shade, sangrita—which is usually a chaser— goes straight into the drink, infusing its punchy, savory tomato taste with a mixture of tequila, citrus juices, soda and salt. Although the cocktail originated on the streets of Jalisco, it’s since traveled to the “classics” sections of menus at Mexican bars around the globe. Whereas it’s historically served in a plastic bag, Barcoa, in Phoenix, serves theirs in a glass on the rocks and makes their sangrita from scratch.

Additionally from Jalisco, the Guadalajara Punch is a large-format crowd-pleaser consisting of a spirit (sometimes aguardiente blanco or tequila), a mixture of citrus fruits, soda and salt. It’s often known as the Cazuela Voladora—”flying casserole”—due to the massive clay vessel it’s served in and its easy-drinking skill to “ship you flying.”

Made with tequila, fernet and anise liqueur, the Piedra was designed as a hangover remedy. It’s straightforward to make—equal components, and constructed straight within the glass—however could be difficult to drink. Nonetheless, it does the trick. “The tequila is there, to heat the guts; the anis, for well being; the fernet, for digestion—it was the last word cure-all,” writes Punch contributor Scarlett Lindeman of the cocktail. “Softening is irrelevant for this Twentieth-century curio.”

Just like the Paloma, a Cantarito is a grapefruit and tequila cocktail, however is distinguished by its cántaro—a squat clay cup—and the extra components it typically contains, like Tajín and numerous citrus fruits. This model incorporates a chamoy rim. As Richard Betts, founding father of Sombra Mezcal, describes the traditional, “It’s like a supercharged Paloma and so rattling good.”