Marcos’ Martini Recipe

Chill glass

Place the martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill thoroughly.

Optional: Rim the glass

If using a salted rim, pour the coarse or smoked salt onto a small plate. Rub a lime wedge around the rim of the chilled glass and gently dip the rim into the salt so it adheres evenly. Return glass to freezer or set aside.

Measure ingredients

Using a jigger, measure 2.5 oz Javier’s Reserva Cristalino Añejo tequila, 0.5 oz miel de agave, 0.75 oz fresh lime juice, and 0.25 oz dry vermouth (if using). Add 2 dashes of orange bitters.

Combine and shake

Add the measured tequila, agave syrup, lime juice, dry vermouth (optional), and orange bitters into a cocktail shaker. Fill the shaker with 6 large ice cubes. Secure the lid and shake vigorously for 12–18 seconds until the shaker is very cold and slightly frosted. The vigorous shake both chills and dilutes the cocktail to balance the agave syrup and acidity.

Double strain (optional)

If you prefer a perfectly clear drink with no ice shards or pulp, use a fine strainer in addition to the shaker’s strainer while pouring.

Strain into glass

Discard ice or water from the chilled glass. Strain the shaken cocktail into the prepared martini or coupe glass using the shaker’s strainer (and a fine strainer if desired).

Garnish and aroma

Express the oils from a lime twist over the cocktail by holding the twist skin-side down about 3–4 inches above the surface and giving it a quick pinch. Run the twist around the glass rim (if not salted) and drop it into the drink, or float a thin lime wheel on the surface.

Serve

Serve immediately while cold. The cocktail should be smooth, slightly sweet from the miel de agave, bright from lime, and show the rounded, aged character and silky texture of the Cristalino añejo tequila.