Restaurants›Dierks Bentley's Whiskey Row Gilbert›Backstage Marg Back Porch Recipe

Backstage Marg Back Porch Recipe

Inspired by Dierks Bentley's Whiskey Row Gilbert
Time10m
Serves1

Astral Tequila, muddled jalapeño, fresh lime juice, & Tres Agaves organic agave nectar

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Ingredients

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Cocktail

Garnish & Glass

Method

Prep

1

Chill & rim

If desired, chill a rocks or coupe glass in the freezer for a few minutes. Rub a lime wedge around the rim and dip into coarse salt or Tajín to coat; set the glass aside.

2

Slice jalapeño into thin rounds. If you prefer less heat, remove seeds from half or all of the slices.

Mixing

3

In a cocktail shaker, add 4 fresh jalapeño slices and the 0.5 oz Tres Agaves agave nectar.

4

Use a muddler to gently muddle the jalapeño and agave together 6–8 times. Aim to release oils and some juice without pulverizing the jalapeño into a paste (this keeps the heat balanced).

5

Add 2 oz Astral Tequila and 1 oz fresh lime juice to the shaker.

6

Fill the shaker with ice (about 6 oz or enough to nearly fill) and secure the lid.

7

Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosty on the outside.

Finish & Serve

8

Double-strain the cocktail into the prepared chilled glass over fresh ice (use a Hawthorne strainer plus fine mesh or a julep strainer) to remove jalapeño solids and ice shards.

9

Garnish with a lime wheel on the rim and a thin jalapeño slice floated on top.

10

Serve immediately. Taste and, if you prefer more sweetness or heat, adjust next time by increasing agave by 0.25–0.5 oz or muddling one additional jalapeño slice.