Cazcanez Reposado Recipe
Make Cazcanez Reposado Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare glass (optional salted rim)
If you want a salted rim, rub a lime wedge around the outside lip of a rocks or coupe glass, then dip the lip into a shallow dish of coarse or smoked salt. Set the glass aside to dry briefly.
- 2
Combine ingredients
Add the reposado tequila (2 oz), Cointreau (0.75 oz), fresh lime juice (0.75 oz), agave syrup (0.25 oz) and Angostura bitters (2 dashes) into a cocktail shaker. Add the optional smoked pecan/orange bitters (1 dash) if you like a smoky or nutty note.
- 3
Shake
Fill the shaker with ice and shake vigorously for 12–18 seconds, until the shaker is cold and well-chilled.
- 4
Strain
Double-strain (using a Hawthorne strainer and a fine mesh strainer) into the prepared rocks or coupe glass over a single large ice cube or neat if you used a coupe.
- 5
Finish
Express the oils from the flamed orange peel over the drink: hold the peel skin-side down about 3–4 inches above the cocktail, light the outside briefly with a lighter or match until oils flame, then squeeze the peel to release the oils over the surface and rub the peel around the rim. Drop the expressed peel into the drink as garnish.