Combine 1 cup fresh lime juice, 1/2 cup fresh lemon juice and 1 cup simple syrup (1:1 sugar dissolved in equal hot water then cooled) in a jar or container. Stir or shake to combine. Chill in refrigerator at least 30 minutes before use. Yields about 2 cups; store up to 5 days refrigerated.

Rim

Pour the salt or sugar onto a small plate. Run a lime wedge around the outside rim of a large (12–16 oz) margarita or rocks glass, then dip the rim into the salt or sugar and twist to coat evenly. Set glass aside.

Cocktail

Add 6 ice cubes to a cocktail shaker.

Pour in 2 oz Espolón Blanco tequila, 1 oz triple sec, 1/2 oz agave syrup and 1.5 oz homemade sour mix into the shaker.

Optional: add 1/4 oz fresh lime juice if you prefer a brighter, more tart profile.

Fill the shaker with additional ice if needed, then secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Fill the prepared glass with about 1 cup fresh ice (or a large ice cube).

Strain the cocktail from the shaker into the prepared glass over the ice.

Garnish with a lime wheel or wedge and a light sprinkle of lime zest if desired. Serve immediately.