Rio Grande Recipe

Chill glass (optional)

Place two rocks or coupe glasses in the freezer for 10–15 minutes to chill while you prepare the cocktail.

Add the blanco tequila (6 fl oz), fresh lime juice (3 fl oz), orange liqueur (1.5 fl oz), and simple syrup or agave (0.75 fl oz) to a cocktail shaker.

Fill the shaker with ice (about 1 to 1.5 cups) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

If you prefer a smoother texture, double-strain the shaken mixture into a clean mixing glass or directly into prepared glasses over fresh ice.

Prepare the glass rim: run the lime wedge around the outer rim of each chilled glass. Spread the coarse salt on a small plate and gently dip the rim (only the outer edge) into the salt to coat. Tap off any excess.

Fill each rimmed glass with fresh ice (if serving on the rocks) — about 3/4 cup per glass. If serving up, skip fresh ice and strain into the chilled glass.

Strain the margarita base evenly into the prepared glasses (makes about 2 cocktails using quantities above).

Using the back of a bar spoon held just above the surface of the cocktail, slowly pour the dark rum (1 fl oz total) over the spoon so it floats on top of the margarita. If you prefer a slightly brighter orange aroma and flavor instead of rum, use 0.5 fl oz orange curaçao or Grand Marnier as an alternate or in addition to the rum.

The dark rum float will create a layered appearance reminiscent of the 'Rio Grande' — leave the float intact for visual effect, or gently swirl with a straw if you want to integrate the flavor.

Garnish each drink with a lime wheel or an orange twist threaded onto the rim or floated on top.

Serve immediately with a short straw or sip directly. Stir gently with the straw to combine the float if desired. Enjoy responsibly.