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Regal Cocktail

The Regal Cocktail is a crisp and refreshing highball that highlights the clean, smooth character of Espolón Silver Tequila with bright citrus, a hint of salt, and the bubbly tartness of grapefruit soda. Simple yet flavorful, this cocktail is perfect for easy sipping on a warm day.

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Regal Cocktail

Regal Cocktail

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: grapefruit soda, Lime, lime cocktails, Lime Juice, Salt, silver tequila
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Espolón Silver Tequila
  • 0.75 oz lime juice
  • Pinch of salt or salted rim option
  • Grapefruit soda to top
  • Orange wheel or grapefruit wedge for garnish

Instructions

  • For a salted rim, rub a lime wedge around the rim of a highball glass and dip it in salt.
  • Fill the glass with ice and add tequila, fresh lime juice, and a pinch of salt.
  • Stir gently to combine, then top with grapefruit soda.
  • Garnish with a orange wheel or a grapefruit wedge.

Notes

Pro Tips

  • Use a high-quality grapefruit soda (such as Jarritos or Fever-Tree) for the best balance of citrus and sweetness.
  • If you prefer a drier cocktail, swap grapefruit soda for fresh grapefruit juice and soda water.
  • Add a splash of orange liqueur for an extra layer of citrus complexity.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Regal Cocktail is light, crisp, and citrus-forward, with a balance of agave sweetness from the tequila, zesty lime acidity, and the gentle tartness of grapefruit soda. A touch of salt enhances the flavors, making every sip incredibly refreshing.

See also  Blood Moon Mojito
Regal Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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