Casa De Recipe

Chill glass

Place a short rocks glass in the freezer for 5–10 minutes or fill with ice water while preparing the cocktail to chill it. If using a large clear ice cube, ensure it is ready and at hand.

If using the optional mezcal rinse, measure 0.25 oz mezcal and have it ready.

If using the mezcal rinse: pour the 0.25 oz mezcal into the chilled rocks glass, swirl to coat the interior, then discard any excess. This adds a subtle smoky accent without overpowering the tequilas.

Fill a mixing glass or cocktail shaker three-quarters full with fresh ice.

Add 3 oz reposado tequila, 0.5 oz añejo tequila, 1 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz agave syrup, and 2 dashes aromatic bitters to the mixing glass.

Stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Use stirring (not shaking) to keep the texture silky and preserve the spirit-forward profile.

Discard ice or water from the chilled rocks glass if necessary. Place the large clear ice cube into the glass.

Strain the stirred cocktail over the large ice cube into the prepared glass using a julep or hawthorne strainer to catch ice shards.

Express the orange peel over the drink by holding it with the outside facing down and giving it a firm twist to release oils, then rub the peel around the glass rim and drop it into the drink.

Float a lime wheel on the surface and finish with a small pinch of flaky sea salt on top of the ice or the lime wheel to brighten flavors. Do not over-salt; one small pinch is enough.

Serve immediately. Sip slowly to appreciate the layered agave, oak, citrus, and bitters interplay.