Clase Azul Añejo Recipe

Prepare glass

Chill a rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink.

Add the Clase Azul Añejo tequila, optional mezcal, agave nectar, fresh lime juice, orange liqueur, and orange bitters into a cocktail shaker.

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

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you hear the ice properly slapping — this chills and dilutes the drink to balance the bold añejo flavors.

Discard the ice water from the chilled rocks glass (if used). Add fresh large ice cube(s) to the glass.

Double-strain the cocktail into the prepared rocks glass over the large ice cube(s) to remove small shards of ice and any pulp.

Express the oils of the orange peel over the drink by holding the peel skin-side down about 3–4 inches above the drink and giving it a firm squeeze so the oils spray across the surface.

Rub the expressed peel around the rim of the glass, then drop the peel into the drink as garnish.

If using a flamed cinnamon stick: hold the cinnamon stick with tongs or a lighter, briefly flame the stick (just a second or two) to release aroma, then place it across the rim or rest it on the ice. Do not leave open flame unattended; ensure flame is fully out before serving.

Serve immediately and enjoy slowly to appreciate the complex vanilla, caramel, and oak notes of the Clase Azul Añejo.