Jacoby’s Livin’ the Daydream is a fruity and refreshing cocktail that shows off tequila’s bright side. Try it today for National Tequila Day.

Yeah, yeah, there are a lot of these hokey national holidays that celebrate pretty much everything under the sun, from NASCAR to crossword puzzles, but National Tequila Day is actually a good one. At least from my point of view. Celebrate by stopping by an Austin bar for happy hour when you get off work today — or you can recreate their tequila concoctions in your own home with these recipes. Consider these your recommendations whether you go out or stay in.

Tres G Manhattan 

From Rainey Street’s El Naranjo

1 1/4 oz. Tres Generaciones Añejo
3/4 oz. Averna Amaro
3/4 oz. Old Tawny Port
Garnish orange peel

Combine the tequila, amaro and port in a mixing glass with ice and gently stir. Pour into a coupe glass and garnish with an orange peel.

Livin’ the Daydream

From Jacoby’s Restaurant & Mercantile

1 1/2 oz. El Jimador silver tequila
1 oz. strawberry/rosemary simple syrup (see below)
1 oz. fresh lime juice
2 dashes of peach bitters

Shake over ice and strain over ice into a high ball glass. Top with a splash of soda and add a strawberry coin or rosemary garnish to float on top.

Strawberry/Rosemary Simple Syrup

1 quart chopped strawberries
1 quart sugar
1 quart water

Bring to a boil, then simmer for 5 minutes. Macerate strawberries and strain. Place four 3-inch pieces of rosemary into syrup and chill.

The JW Marriott in Austin specializes in tequila and mezcal drinks like this one, the Tranquilo, which features Qui Tequila and a mezcal rinse.


From Carley Dunavant at JW Marriott Austin

1 1/2 oz. QUI Tequila
1/4 oz. good mezcal for rinse
1 oz. fresh watermelon juice
1/2 oz. bell pepper syrup
1/2 oz. fresh lime juice
Pinch of Maldon salt

In a shaker, combine the tequila, watermelon juice, bell pepper syrup, lime juice and salt. Add ice and stir. Rinse rocks glass with mezcal. Strain the other ingredients into the rocks glass with fresh ice.

The Clare

From Icenhauer’s

1 1/2 oz. of Espolon Blanco tequila
1 oz. of yellow chartreuse
1 oz. fresh squeezed lime juice
3-4 medium size mint leaves
1 large round slice of cucumber
1 oz. simple syrup or agave nectar
Pinch of kosher salt

Add tequila and chartreuse in a mixing glass. Combine the mint, cucumber and pinch of salt to muddle. Add lime juice and sweetener. Shake well over ice and strain into a coupe glass. Garnish with cucumber wedge and mint leaf.