Gator Recipe

Chill glass

Place a rocks glass or coupe in the freezer for 5–10 minutes to chill while you prepare the cocktail.

If you prefer a salted rim, pour the coarse salt onto a small plate. Rub a lime wedge around the glass rim and dip the rim lightly into the salt to coat. Set the glass aside.

Add the añejo tequila, Cointreau, fresh lime juice, fresh grapefruit juice, agave syrup and orange bitters to a cocktail shaker.

Fill the shaker with ice (about 3/4 full or roughly 1 cup of ice).

Shake vigorously for 12–15 seconds until the shaker feels well chilled and slightly frosty.

Remove the chilled glass from the freezer. If you used a salted rim, discard any excess salt inside the glass.

Double-strain the cocktail into the chilled glass over fresh ice (if serving on the rocks) or without ice (if serving up), using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and pulp.

Express the grapefruit twist over the drink by holding the twist skin-side down above the surface and giving it a firm squeeze to release oils, then drop the twist into the glass as a garnish.

Serve immediately.