Javier’s Reserva Reposado Recipe

Prepare rim

If using a rim, combine coarse sea salt (or smoked salt) with finely grated orange zest on a small plate. Rub the glass lip with the cut side of a lime or a little agave syrup, then dip and twist the glass into the salt–zest mixture to coat evenly. Set glass aside to dry while you build the cocktail.

Smoke and prepare orange peel

Lightly char or smoke an orange peel: hold the peel over a small flame or use a kitchen torch to warm the oils until they sizzle slightly, or briefly hold it over a smoking wood chip. This step releases expressive citrus oil and imparts a faint smoky aroma to echo the reposado. Keep the peel for later garnish.

Combine ingredients

In a cocktail shaker, add 2 oz reposado tequila, 0.5 oz orange liqueur, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes Angostura bitters.

Add ice and shake

Fill the shaker with ice (enough to nearly fill it) and shake vigorously for about 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Prepare glass and ice

Place 2–3 large ice cubes in the prepared rocks glass (or Old Fashioned glass). If you did not rim the glass, simply add the large ice cubes now.

Strain

Double-strain the shaken cocktail into the glass over the large ice cubes using a Hawthorne (or fine) strainer to catch small ice shards and citrus pulp.

Express and garnish

Take the smoked orange peel and hold it over the drink, oil side down. Gently pinch to express the oils across the surface of the cocktail, then run the peel around the rim if desired and drop it into the glass. For a dramatic finish, briefly flame the expressed peel over the drink (optional) to caramelize additional oils, then add as garnish.

Final touch

Serve immediately. Recommend tasting and adjusting sweetness with an extra 0.25 oz agave syrup if you prefer a sweeter profile. The bitters and smoked orange peel should balance the reposado's oak and vanilla notes.