The Complete Guide to Mexican Cocktails, Margaritas & Beers in Lake Havasu City

Whether you’re a first-timer at a Mexican restaurant or someone who’s been ordering the same margarita for years, there’s a lot more to explore on the drink menu than you might think.

This guide covers everything — from what actually makes a Cadillac margarita different to why the Paloma is Mexico’s real favorite cocktail. By the end, you’ll order with confidence and maybe discover something new.

Margaritas: The Basics

The margarita is the most famous Mexican cocktail for good reason. At its core, it’s beautifully simple: tequila, orange liqueur, and fresh lime juice. That’s it.

The Classic Recipe

A proper margarita follows a 2:1:1 ratio:

• 2 oz blanco tequila
• 1 oz Cointreau or quality triple sec
• 1 oz fresh lime juice

Shake with ice, strain into a salt-rimmed glass. Done.

The key word there is fresh. Bottled lime juice or pre-made margarita mix will ruin an otherwise good drink. If you’re at a restaurant and not sure, ask: “Is your margarita made with fresh lime juice?”

Frozen vs. On the Rocks vs. Straight Up

On the rocks — Shaken and served over ice. This is the traditional way. The ice dilutes gradually as you drink, and you taste the tequila more clearly.

Frozen — Blended with ice into a slushy consistency. Refreshing on a hot day, but many bars use pre-made mixes in their frozen machines that are loaded with sugar. If you’re ordering frozen, ask what’s in it.

Straight up — Shaken with ice, then strained into a chilled glass with no ice. For purists who want the cocktail cold but undiluted.

When to choose each:

• Hot Arizona afternoon by the pool? Frozen works.
• Want to taste a quality tequila? On the rocks or straight up.
• Not sure? On the rocks is always a safe bet.

Popular Variations

Fruit margaritas (strawberry, mango, watermelon) — Sweeter and more approachable. Great if you’re not a huge tequila fan.

Spicy jalapeño margarita — Muddled jalapeños add heat that plays beautifully against the sweet and sour. Pairs well with rich dishes.

Skinny margarita — Skips the sugary mix, uses fresh lime and a touch of agave. Lower calorie, still delicious.

Tommy’s Margarita — No triple sec at all, just tequila, lime, and agave nectar. Lets the tequila shine.

House vs. Premium vs. Cadillac vs. Top Shelf

This is where ordering gets confusing. Here’s what each actually means:

House margarita — Made with the bar’s cheapest tequila (called “well” tequila). Often a mixto, which is only 51% agave. Fine for casual drinking, but you’re not getting the best flavor.

Premium margarita — Uses 100% agave tequila that you specifically request (called “calling” your tequila). Noticeably better taste.

Cadillac margarita — The upgrade. Uses reposado tequila (aged 2-12 months) and floats Grand Marnier on top instead of regular triple sec. The Grand Marnier adds vanilla, oak, and complex orange notes. Smoother, richer, worth the extra few dollars.

Top shelf — The best tequila the bar carries. Brands like Don Julio 1942, Clase Azul, or Patrón Añejo. Save this for sipping or special occasions.

The Salt Rim Question

There’s no wrong answer here — it’s personal preference.

The salt enhances the sweet and sour flavors through contrast. Some people love it, some skip it entirely.

Pro tip: Ask for a half-salt rim. You get salt on half the glass, so you can choose whether each sip gets salt or not.

Use coarse salt, not table salt. And the rim should be moistened with lime juice before dipping — that’s how the salt sticks properly.

Tequila 101

Understanding tequila types helps you order smarter, whether you’re mixing it in a cocktail or sipping it straight.

The Aging Categories

Blanco (Silver) — Unaged or aged less than 60 days. This is tequila in its purest form: bright, citrusy, peppery, with clear agave flavor. Best for margaritas and cocktails where you want the agave to shine.

Reposado (Rested) — Aged 2-12 months in oak barrels. Smoother than blanco, with vanilla and caramel notes from the wood. Still has agave character but with more warmth. Great for sipping or premium margaritas.

Añejo (Aged) — Aged 1-3 years in oak. Rich, complex, with deep notes of vanilla, caramel, and spice. Better for sipping neat than mixing — it’s too good to hide in a cocktail.

Extra Añejo — Aged 3+ years. Similar to fine whiskey or cognac. Expensive, special occasion stuff.

What to Order If You’re New to Tequila

Start with a reposado. It bridges the gap between blanco’s boldness and añejo’s complexity. Smooth enough to sip, interesting enough to appreciate.

For cocktails, stick with blanco. It’s designed for mixing.

Why “100% Agave” Matters

Always look for “100% Agave” on the label.

Tequila that doesn’t say this is called “mixto” — only 51% agave, with the rest being other sugars like corn syrup. Mixto tequila tastes harsher and is more likely to give you a rough morning after.

The difference between a $15 mixto and a $35 100% agave tequila is dramatic. The jump from $50 to $150? Less so. Best value is usually in the $30-60 range.

Mezcal: Tequila’s Smoky Cousin

Mezcal has been gaining popularity, and for good reason. It’s complex, artisanal, and unlike anything else.

What Makes It Smoky

All tequila is technically a type of mezcal, but not all mezcal is tequila.

The smoky flavor comes from the production process. Mezcal agave hearts are roasted in underground earthen pits lined with volcanic rocks and wood. They slow-roast for days, absorbing smoke. Tequila, by contrast, steams the agave in industrial ovens — no smoke involved.

	Tequila	Mezcal
Agave types	Blue Weber only	30+ varieties
Region	Primarily Jalisco	Primarily Oaxaca
Flavor	Bright, citrusy	Smoky, earthy, complex

The Worm Myth

The worm in mezcal bottles is a marketing gimmick from the 1950s, not a sign of quality. High-quality mezcal never has a worm. If you see one, you’re looking at a tourist novelty, not a serious spirit.

How to Try Mezcal

If you’re curious but intimidated, start with a mezcal margarita or mezcal paloma. The familiar cocktail format makes the smokiness approachable.

To sip it straight, choose an Espadín mezcal (the most common variety). Pour a small amount, nose it first, then take small sips. The smoke should open up into other flavors — fruit, earth, herbs.

Classic Mexican Cocktails Beyond the Margarita

Here’s something most Americans don’t know: the Paloma is actually Mexico’s most popular tequila cocktail, not the margarita.

Paloma

Tequila, grapefruit soda, lime juice, and a pinch of salt. That’s it.

The Paloma is less sweet than a margarita, more refreshing, and easier to drink all afternoon. The grapefruit’s tartness and slight bitterness balance the tequila beautifully.

Why it’s underrated: Americans got hooked on margaritas while Mexico was drinking Palomas all along. If you’ve never tried one, you’re missing out.

Michelada

A savory beer cocktail — Mexico’s answer to the Bloody Mary.

Beer, lime juice, Clamato (tomato-clam juice), Worcestershire sauce, hot sauce, and spices. Served over ice with a salt-and-Tajín rim.

It sounds weird. It’s delicious. Perfect for brunch, watching sports, or the morning after a long night.

Chelada vs. Michelada: A chelada is simpler — just beer, lime, and salt. The michelada adds all the savory elements.

Ranch Water

The drink that took over Texas and is spreading everywhere.

Three ingredients: tequila, lime juice, and Topo Chico sparkling water. No sweetener at all.

It originated with West Texas ranchers who’d take a swig from a Topo Chico bottle, then fill it back up with tequila and lime. Simple, refreshing, low-calorie, perfect for hot weather.

Mexican Mule

A tequila twist on the Moscow Mule. Tequila, ginger beer, and lime juice.

The ginger beer’s spice complements tequila’s peppery notes. Refreshing but with more complexity than a Ranch Water.

Cantarito

The underrated classic from Jalisco. Multiple citrus juices (grapefruit, orange, lime), tequila, and grapefruit soda, traditionally served in a clay cup.

More complex than a Paloma, brighter than a margarita. If you see it on a menu, try it.

Mexican Beers

Mexican beer goes way beyond Corona with a lime.

The Major Brands

Corona Extra — Light, crisp, mild. The beach beer. Works with a lime wedge on a hot day.

Modelo Especial — Fuller-bodied than Corona, with a slightly sweet finish. The best-selling beer in America now, and for good reason.

Pacifico Clara — Crisp, clean, often rated the best-tasting Mexican lager. Great with seafood.

Dos Equis Lager — Balanced, smooth, slightly more character than the lightest lagers.

Tecate — Simple, light, budget-friendly. Often served with lime and salt on the can’s rim.

Negra Modelo — A dark lager with caramel and toffee notes. Smooth, not heavy. Pairs beautifully with rich dishes like mole and carnitas.

Victoria — Amber lager with toasty malt. Good middle ground between pale lagers and dark beers.

Light Lagers vs. Dark Lagers

Pale lagers (Corona, Modelo Especial, Pacifico) — Light, refreshing, best for hot weather and lighter dishes.

Dark lagers (Negra Modelo) — Richer, with caramel and toffee notes, but still smooth and drinkable. Not heavy like a stout. Best with heartier food.

Why the Lime in Corona?

Partially tradition, partially marketing, partially practical.

The lime adds brightness and citrus to a mild beer. Corona’s clear bottles also let in UV light, which can “skunk” the beer — the lime helps mask that if it happens.

Do you need the lime? No. Does it taste better with lime? Many people think so.

Non-Alcoholic Mexican Drinks

Not drinking alcohol? Mexico has you covered with some of the best non-alcoholic beverages anywhere.

Horchata

A sweet, creamy drink made from rice, cinnamon, and milk. Tastes like liquid cinnamon rice pudding — sweet, refreshing, and perfect for cooling down after spicy food.

Agua de Jamaica

Hibiscus iced tea. Tart, cranberry-like, with a beautiful deep red color. Refreshing and actually good for you — high in antioxidants.

Jarritos

Mexico’s fruit sodas, made with real cane sugar. The grapefruit flavor is perfect with fish tacos. Mango and guava are crowd favorites.

Mexican Coke

Made with cane sugar instead of high-fructose corn syrup. Many people swear it tastes cleaner and crisper than American Coke. Try it and decide for yourself.

Café de Olla

Traditional Mexican coffee brewed with cinnamon and piloncillo (unrefined cane sugar). Spiced, sweet, aromatic — like coffee and dessert combined.

What to Drink with What You’re Eating

Pairing the right drink with your food elevates both. Here’s what works:

With Tacos

Fish tacos — Light lagers like Pacifico, or a Paloma. The citrus in both complements the fish without overwhelming it.

Carne asada — Modelo Especial or a reposado tequila. The malt sweetness and oak notes echo the charred beef.

Shrimp tacos — Ranch Water or a classic margarita. Citrus and seafood are natural partners.

Al pastor — A Michelada or Victoria. The savory-spicy elements play well with the sweet-spicy pork.

With Seafood

Ceviche — Blanco tequila margarita, Pacifico, or a Paloma. Keep it light and citrusy to match the dish.

Camarones al Mojo de Ajo — The garlic butter in this dish calls for something that can cut through richness. A crisp Paloma or light Mexican lager works perfectly.

With Rich, Heavy Dishes

Mole — Negra Modelo is the classic pairing. The beer’s caramel and toffee notes complement mole’s complex chocolate-chile flavors. An añejo tequila sipped neat also works.

Carnitas — Dark lager or a reposado margarita. You need something with enough body to stand up to the rich pork.

Molcajete — This showstopper dish with steak, chicken, shrimp, and cheese needs a drink with character. A Cadillac margarita or Negra Modelo.

With Spicy Food

Spice and sweetness are friends. A frozen margarita, horchata, or light Mexican lager will soothe the heat better than water ever could. The carbonation in beer and the creaminess in horchata both help cool your palate.

Avoid high-alcohol spirits neat — they can intensify the burn rather than soothe it.

Why These Pairings Work

Acidity cuts fat — Citrus in margaritas and Palomas balances rich, fatty dishes.

Carbonation cleanses — Bubbles in beer and sparkling water refresh your palate between bites.

Sweetness soothes spice — The sugar in horchata or a frozen margarita counteracts capsaicin heat.

Complementary flavors — Dark beer’s caramel with mole’s complexity, tequila’s agave with citrus marinades.

How to Order Like You Know What You’re Doing

Ordering a Margarita

Be specific. Here’s what to tell your server:

1. Tequila — “With Patrón” or “with Espolòn” or just “premium” if you want 100% agave but don’t have a brand preference
2. Style — On the rocks, frozen, or straight up
3. Salt — Salt rim, no salt, or half salt
4. Variation — Classic, spicy, skinny, or a specific fruit

Example: “I’ll have a margarita on the rocks with Espolòn, half salt.”

When to Splurge on Premium

Go with house when you’re having several drinks, it’s frozen, or the restaurant is known for quality house margaritas.

Splurge on premium when it’s a special occasion, you’re having one or two and want to savor them, or you’re ordering on the rocks or straight up where you’ll actually taste the tequila.

Best value move: Ask for a mid-tier 100% agave tequila like Espolòn or Cimarrón rather than automatically going top shelf. You get the quality without the luxury markup.

What “Well,” “Call,” and “Top Shelf” Mean

Well — The bar’s cheapest liquor, stored in the speed rail right in front of the bartender. If you just order “a margarita,” this is what you get.

Call — You specifically request a brand by name (“with Patrón”). Mid-range pricing.

Top shelf — The expensive stuff displayed on the top shelf behind the bar. Reserve this for sipping or special occasions.

Pacing Yourself

Margaritas are deceptively strong — a standard one contains 1.5-2 oz of tequila plus alcohol from the triple sec.

Tips:

• One drink per hour is the classic pacing rule
• Water between drinks helps
• Eat while you drink — never margaritas on an empty stomach
• Ranch Water and Palomas have less alcohol per volume than margaritas if you want to go lighter

Common Questions Answered

Why do some margaritas give worse hangovers?

Three culprits:

1. Mixto tequila — The non-agave sugars and additives cause problems
2. Sugary mixes — Pre-made margarita mixes loaded with high-fructose corn syrup dehydrate you faster
3. Drinking too fast — Margaritas go down easy, and people often have more than they realize

Solution: 100% agave tequila, fresh lime juice, and pace yourself.

Are frozen margaritas weaker?

No — if made with the same recipe, they have the same alcohol. The frozen version just spreads that alcohol across more volume (because of the blended ice), so each sip contains less. But the total is the same.

The danger is that frozen drinks go down easier, so people drink more without realizing.

What’s the proper way to take a tequila shot?

The traditional “lick salt, shoot tequila, suck lime” ritual was invented to mask bad tequila. If you’re drinking quality 100% agave tequila, you don’t need it.

For good tequila: sip it slowly, neat, from a small glass. Let it coat your palate. No salt, no lime needed.

For well tequila at a party? The salt-lime ritual is fine.

Why are restaurant margaritas better than homemade?

• Fresh lime juice (not bottled)
• Quality orange liqueur (Cointreau, not cheap triple sec)
• Proper proportions (measured, not eyeballed)
• Vigorous shaking with plenty of ice
• Experience

To improve yours at home: fresh lime, 100% agave tequila, Cointreau, and shake hard for 15 seconds.

Signature Cocktails Worth Knowing

Every good Mexican restaurant has house specialties that showcase their bartender’s skills. These are the drinks that tell you something about the place.

A Cadillac margarita made with reposado tequila and a Grand Marnier float is the classic upgrade — smooth, rich, worth the extra cost.

A well-made Paloma with fresh grapefruit shows a bar that knows what they’re doing.

And signature cocktails named after the owners or the restaurant? Those are often the best things on the menu — recipes refined over time to represent what the place is all about.

The Bottom Line

Mexican drinks are about more than just getting a buzz. There’s history, craft, and tradition in every category — from the agave fields of Jalisco to the hibiscus flowers in agua de Jamaica.

Key takeaways:

• Always look for 100% agave tequila
• Fresh ingredients make or break a margarita
• The Paloma deserves more respect
• Dark beer with rich food, light beer with light food
• Don’t be afraid to ask questions — good bartenders love talking about what they do

Now go explore the menu.

Ready to put this knowledge to use?

Locos Bar & Cocina on Swanson Ave in Lake Havasu City features handcrafted cocktails including Jesse’s Cadillac — a smooth reposado margarita with Grand Marnier — and Lisa Lisa’s Paloma, made the way it should be.

Pair them with fresh ceviche, Lisa’s Picado Plate, or the showstopper Molcajete. Or just come in and ask the bartender what they recommend.

Locos Bar & Cocina – Swanson
150 Swanson Ave, Lake Havasu City, AZ 86404
928.732.0522
Open Daily 11AM-9PM