Directions
The Matador is one of those cocktails that immediately brings to mind sunshine, palm trees, and fiesta vibes. Less celebrated than the Margarita, but a true cult favorite in the bars of Mexico City and along the beaches of Tulum, this drink lets the brightness of tequila, pineapple, and lime shine, for a lively, tart, and never boring sip.
It’s believed to have been invented in the 1940s or 1950s, at the height of American tourism’s golden age in Mexico—when the magic of tequila finally conquered even the most skeptical foreign palates. The Matador is deceptively simple, but the trick is always in the details: only use a top-quality 100% agave tequila and fresh, aromatic pineapple juice—skip anything from a box or bottle that smells like dish soap.
Ingredients for 1 Cocktail
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50 ml tequila (blanco or reposado, artisanal and 100% agave recommended)
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25 ml fresh lime juice
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75 ml fresh pineapple juice
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1 teaspoon agave syrup (optional, for those who want it a touch sweeter)
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Ice cubes
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Lime or pineapple slice for garnish
Preparation
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Squeeze the lime and pineapple right before making your cocktail (trust me, it matters).
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Pour all the ingredients into a shaker filled with ice. Shake hard for at least 15 seconds, so the mix is well-chilled and slightly aerated.
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Strain into a cocktail glass or low tumbler filled with fresh ice.
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Garnish with a slice of lime, pineapple, lemon, or whatever you’ve got handy.
Tips and Variations
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Serve the Matador “up” (chilled, without ice) or “on the rocks” (over ice in a tumbler).
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For a true fiesta feel, add a few drops of orange bitters or run a pinch of salt around the rim.
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Some like to top it off with a splash of soda for a lighter, super-refreshing version.
Calories Per Drink
About 150 kcal (including agave syrup).
Pairings
The Matador is perfect with white fish ceviche, nachos, grilled chicken tacos, and mango-avocado salads. If you’re feeling adventurous, try it with fusion plates like spicy poke bowls or spicy tuna sushi.
