Altos, the bartender’s tequila, is serving at the Australian Open – and all summer long.
The Australian Open is back, baby! That means plenty of tennis under the big lights, up on the big screen or in front of the big aircon at home – and you’ll need a seriously refreshing drink to go with. If you’re headed to Melbourne Park this year, you’ll want to settle in at Casa Altos, courtesy of Altos Tequila. As the first-ever official tequila of the Australian Open, they’re delivering the goods with not one but two (dare we say, deuce?) tequila-based serves: Mexico’s national drink has been levelled up with Altos’ AO hero serve, the Match Point Paloma, while the Love All Margarita offers a fresh twist on the world’s favourite cocktail.
Between all the action on court, working your way through foodie heaven (from Hector’s Deli and Frankie’s Tortas and Tacos to Entrecôte, D.O.C and more), and the nightly live music – Reneé Rapp and Peggy Gou included – Casa Altos is the ideal spot to cool off and sip in style. You might even spot tennis legend and Altos ambassador Thanasi Kokkinakis between matches.
If watching from the comfort of your couch is more your vibe, we’ve got you covered on how to enjoy the summer of tennis (with a side of tequila) from home.
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What is Altos Tequila?
Now, what you may not know is that Altos is a bartender’s tequila, made from 100% Blue Weber agave from the heart of Los Altos, Jalisco, Mexico. What does that mean exactly? Well, it’s a quality tequila that was made by bartenders, for bartenders, and that’s why the bottle might look familiar – you’ve likely seen it behind the bar at your local. Drinks industry legends Dré Masso and the late Henry Besant were the two brains behind Altos, alongside Maestro Tequilero Jesús Hernández.
Dré, also responsible for the Love All Marg you’ll find at the AO, says how important it was that the tequila offered real value. “Bartenders needed something honest, well-made and affordable enough to reach for every night. We wanted to create a liquid that honoured tradition, had a smooth but bold character, worked brilliantly in cocktails, and still drank beautifully neat – everything bartenders look for in a tequila. That combination became the foundation of Altos.”
Lucky for us (and all tequila drinkers out there), they pulled it off. Altos is bright and expressive – a vibrant tequila with citrus and cooked agave characters that give it real depth. “The hot days and cool nights create bigger, more mature plants with higher sugar content and a naturally richer flavour profile. It’s clean, characterful and incredibly versatile,” says Dré.
We certainly agree – and so do other experts. Drinks International’s annual report shows the world’s best bartenders have repeatedly voted Altos Tequila as the number one tequila for Margaritas and Palomas.
With Altos designed with bartenders in mind, we went straight to the source to hear all about it. Tom Younger is Head of Operations at Straight Up Cocktails, and Head of Cocktails for Melbourne hotspots like HER, Afloat, and Arbory Bar & Eatery. In short, he knows a thing or two about making great drinks.
“Altos Plata is a very clean, crisp, citrus and herb-forward tequila, which makes it both very approachable and versatile,” Tom says. Best of all? It “behaves itself” in cocktails. “It’s bright enough for a Margarita, strong enough to still taste like tequila in a mixed drink, and smooth enough to drink neat.”
So, if the AO isn’t on your bingo card this year (sob), we have you covered. Tom and our mates at Altos shared their secrets to perfecting these signature serves in your own kitchen. Obviously you’ll need a bottle of Altos Plata Tequila, so pick one up and let’s get mixing.
An avid Paloma fan, Tom partnered with Altos to create THE drink of the Australian Open (and summer 2026) – the Match Point Paloma. “A Paloma relies on two things – citrus brightness and a good tequila backbone,” says Tom. “Altos Plata builds a great foundation. The Match Point Paloma is bright, fresh and zesty, and it highlights the Altos and pink grapefruit with a salty finish.” He also says this take is a touch sweeter than the classic. “Inspired by a Mexican soda called Squirt, we used a specific variant of pink grapefruit instead of the white grapefruit you often find in Palomas here.” If you’ve ever had the luxury of drinking Palomas in Mexico, you’ll know that Squirt is the go-to mixer.
So, how do you make it? You’ll need 60mL Altos Plata, 30mL pink grapefruit soda, 30mL lime juice, 15mL agave syrup and a pinch of salt. Add the Altos, lime juice and agave syrup into a mixing glass and stir, fill a highball glass with ice and pour the drink over (hot tip: you can also mix directly in the glass if you’d rather save on washing up). Then, top your Paloma with pink grapefruit soda and add a cheeky pinch of salt. Garnish with a grapefruit wedge and a sprig of rosemary.
And you can’t have a Paloma without snacks – it’s the Mexican way. Tom loves that the Paloma pairs well with basically everything, but his top picks? “A classic taco or a grilled seafood or meat – something that combines both spice and citrus”.
Marg fans, the Love All Margarita is just the twist you’ve been waiting for. “It’s a vibrant, tropical spin on a classic, very much inspired by my time living in Bali,” says Dré. If you’re mixing this up, then let’s get the ingredients down: 30mL Altos Plata, 25mL fresh lime juice, 15mL passionfruit puree, 120mL coconut water, 20mL agave syrup and the all-important pinch of salt. Just add all ingredients into a shaker with plenty of ice and shake until the tin is frosty. Strain the cocktail into a rocks glass filled with ice. The signature garnish? Grapes cut into love hearts – or for the lazier among us, skewer a couple of grapes and call them tennis balls.
Dré’s take on the Marg is a winner all on its own, but if you’re matching it to food then go light. “Think grilled vegetables, fresh salads, ceviche, sushi or any seafood. The tropical and refreshing notes of the cocktail really complement these flavours, whether you’re enjoying a Marg at the Australian Open or shaking it up at home.”
