Restaurants›Javier's Restaurant - Newport Beach›Javier’s Cristalino Recipe

Javier’s Cristalino Recipe

Inspired by Javier's Restaurant - Newport Beach

Time8m

Serves1

Javier’s Reserva Cristalino Añejo Tequila, Cointreau, fresh lime juice, ice sphere, tajín

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Ingredients

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Cocktail

2 oz Javier’s Reserva Cristalino Añejo Tequila3/4 oz Cointreau (orange liqueur)3/4 oz Fresh lime juice6 cubes Ice (for shaking)1 piece Ice sphere (for serving)1 tsp Tajín (or chili-lime salt) for rim1 piece Lime wedge (for wetting rim and garnish)

Method

Cocktail

Prepare glass

Choose a short rocks glass (old fashioned). Run the lime wedge around the outer lip of the glass or just the rim where the tajín will adhere. Pour the tajín onto a small plate, then gently press and rotate the moistened rim into the tajín to create an even, thin coating. Set the glass aside and chill briefly if desired.

Chill serving ice

Place one clear ice sphere in the freezer or use a pre-made ice sphere and keep it in the freezer or an ice bucket until ready to serve so it is very cold and clear.

Mix the cocktail

In a cocktail shaker add 2 oz Javier’s Reserva Cristalino Añejo Tequila, 0.75 oz Cointreau, 0.75 oz fresh lime juice, and enough ice to nearly fill the shaker (about 6 ice cubes).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled. This dilutes and chills the drink properly.

Strain

Double-strain the mixture through a fine strainer (or use the shaker's strainer) into the prepared rocks glass over the reserved ice sphere. Aim to pour gently so the sphere remains intact and the tajín rim stays tidy.

Garnish and finish

Optionally run the lime wedge along the top of the drink or place it on the rim as a garnish. Serve immediately so the guest can appreciate the aroma of the cristalino tequila against the tajín rim.