Tequila Cobbler

Blanco. The drink is cold and fruit-forward already, and barrel time mostly gets buried under orange juice. If reposado is what you have, drop the syrup to 10 ml so the vanilla from the wood doesn't stack on top of the sugar.

From the orange, and not much of it. Valencias run more acidic than navels, which is why they are the ones to squeeze; navel juice also turns faintly bitter within an hour of squeezing. Carton juice is sweeter than either, so cut the syrup to 8 ml if that is what you have.

It sits naturally with tequila, yes, and it is a little smoother. Agave nectar is close to half again as sweet as simple syrup, though, so use two thirds of the volume or the drink turns sticky. It also brings a caramel note that pulls the whole thing toward Margarita territory.

More than in a Margarita, yes. There's no lime or liqueur to cover a mixto's caramel finish, so cheap bottles read as sticky. A mid-shelf 100% agave blanco is plenty; nothing in this build rewards a sipping tequila.

A classic Tequila Cobbler calls for 60 ml (2 oz) Tequila, 15 ml (0.5 oz) Orange juice, 15 ml (0.5 oz) Simple syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Tequila Cobbler is roughly 27% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Tequila Cobbler is stirred, not shaken. It contains no citrus juice, so stirring keeps it crystal clear and silky instead of cloudy and aerated.