Scottsdale Rita Recipe

Chill a rocks or coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail.

Pour the coarse kosher or smoked salt onto a small plate. Run a lime wedge around the rim of the chilled glass to moisten it, then gently dip the rim into the salt to coat. Set the glass aside.

Measure and combine

In a cocktail shaker add 2 oz blanco tequila, 1 oz Cointreau (or triple sec), 1 oz fresh lime juice, 0.5 oz fresh lemon juice, 0.5 oz agave syrup, and 2 dashes orange bitters.

Add ice and shake

Add the cup of ice to the shaker, secure the lid, and shake vigorously for 10–15 seconds until the outside of the shaker frosts and the mixture is well chilled.

Strain

Discard the ice or water from the chilled serving glass if used. Double-strain the cocktail into the prepared glass over fresh ice (for a rocks presentation) or without ice (for coupe) using a Hawthorne and fine mesh strainer to remove small ice shards and pulp.

Garnish with a lime wheel or wedge on the rim and optionally float a thin orange slice on top for aroma. Serve immediately.

Taste and adjust: if you'd like it sweeter, stir in an additional 0.25–0.5 oz agave syrup; if brighter, add 0.25 oz more lime.