Mexicano

Ginger beer is spicier and heavier, and it buries the grenadine, which is the only thing making this fruity. Ale keeps it soft and easy. If ginger beer is what you have, drop the grenadine to a bar spoon so the drink does not turn muddy.

Same skeleton, different fruit. El Diablo lands darker and drier, with blackcurrant giving it a slightly bitter edge. Grenadine and ginger ale pull this one toward a soda fountain instead: brighter, sweeter, and a good deal easier to drink two of.

Mostly, yes. Ninety milliliters of ginger ale flattens barrel character, so keep the reposado for sipping and pour a young blanco here. What the glass needs is agave pepper cutting through the sugar, and a clean 100% agave bottle does that for less money.

Too much stirring, usually. Build it over cold cubes, add the ginger ale last, then lift once gently with a bar spoon to fold the grenadine up from the bottom. Ice that has been sitting in a warm freezer bag also knocks the bubbles out fast.

A classic Mexicano calls for 45 ml (1.5 oz) Tequila, 15 ml (0.5 oz) Fresh lime juice, 8 ml (0.25 oz) Grenadine, 90 ml (3 oz) Ginger ale. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Mexicano is roughly 11% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.

A Mexicano is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.