Hummingbird Margarita Recipe

Hummingbird Margarita

1. 1

   Prepare glass

   Run a lime wedge around the rim of a chilled coupe or rocks glass. Dip the rim lightly into coarse salt or Tajín to coat. Set the glass aside.

2. 2

   Make honey syrup (if not prepared)

   Combine equal parts honey and hot water (for example, 1/4 cup honey + 1/4 cup hot water), stir until honey dissolves, then cool. Use 1/2 oz of this syrup in the cocktail. (If you already have honey syrup, skip this step.)

3. 3

   Muddle cilantro

   In a cocktail shaker, place 4 fresh cilantro leaves. Gently muddle once or twice to release aroma and oils — do not over-muddle into mush, just press lightly so the herb's flavor lifts into the shaker.

4. 4

   Combine ingredients

   Add to the shaker: 2 oz reposado tequila, 1/2 oz aged rum, 3/4 oz fresh lime juice, 1 oz fresh pineapple juice, 1/2 oz honey syrup, 1/2 oz Cointreau (or triple sec), and 2 dashes orange bitters.

5. 5

   Shake

   Add about 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosty.

6. 6

   Double strain and serve

   Double strain (using a Hawthorne strainer and a fine mesh strainer) into the prepared chilled glass. This removes ice shards and small cilantro bits for a clean presentation.

7. 7

   Garnish

   Garnish with a lime wheel or pineapple wedge on the rim and a small sprig of cilantro placed on top. Optionally express a lime twist over the drink to add aromatic oils.

8. 8

   Notes

   Adjust sweetness by adding 1/4 oz more honey syrup if you prefer sweeter; increase lime by 1/4 oz for more brightness. Using reposado tequila adds caramel/vanilla notes that play nicely with the rum and pineapple. For a smoky variant, use mezcal in place of part or all of the tequila.