SOUTH OF THE BORDER
South of the Border: Coffee Meets Tequila
South of the Border appeared in bartending guides during the 1960s and 1970s, though its exact creator remains unknown.
The drink represents the mid-century American trend of combining tequila with coffee liqueur, similar to the Brave Bull but with the addition of lime juice, according to Difford's Guide.
The cocktail combines tequila with Kahlúa and fresh lime juice. This pairing creates a sweet, coffee-forward drink where lime's tartness balances Kahlúa's richness while complementing tequila's agave character, as noted in Kindred Cocktails.
The name "South of the Border" references Mexico's position relative to the United States, following the pattern of geographically-themed cocktail names popular during the period. The drink belongs to the family of simple three-ingredient cocktails that were easy to make and appealed to casual drinkers.
South of the Border never achieved widespread fame but remained a staple in vintage cocktail guides. The drink occasionally appears on contemporary menus as a retro option or dessert cocktail for those who enjoy coffee liqueur and tequila combinations.
RECIPE:
1.5 oz tequila (blanco or reposado)
1 oz Kahlúa
1/2 oz fresh lime juice
Lime wheel for garnish
Method:
Add tequila, Kahlúa, and lime juice to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with lime wheel.