Margarita Classica/ Picante/ Lychee Recipe

Prepare glass

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt to coat. Set the glass aside.

Build and shake

In a cocktail shaker, combine 2 oz blanco tequila, 1 oz orange liqueur, 0.75 oz fresh lime juice, and 0.5 oz agave nectar. Add a big handful of ice (about 1 cup). Secure the shaker and shake vigorously for 10–15 seconds, until well chilled.

Strain and serve

Double-strain (if desired) into the prepared glass over fresh ice (optional) or serve neat in a chilled coupe. Garnish with a lime wheel or wedge.

Muddle serrano

In a shaker, place thin slices of 1/2 serrano chile (remove seeds to reduce heat). Lightly muddle 3–4 times just to release oils and aroma — avoid pulverizing into a paste.

Build, shake and infuse

Add 2 oz blanco tequila, 1 oz orange liqueur, 0.75 oz fresh lime juice, and 0.5 oz serrano-infused agave (or regular agave if you prefer less heat) to the shaker. Add ice (about 1 cup) and shake vigorously for 10–15 seconds. If you want stronger chile flavor, let the muddled slices steep in the liquid for 15–30 seconds before adding ice and shaking.

Strain and serve

Double-strain into a salt-rimmed rocks glass over fresh ice. Garnish with a thin serrano slice and a lime wheel. Warn guests about spice level if serving.

Prepare lychee

If using canned lychee, drain and reserve 1 lychee for garnish. If using whole, peel and pit, then pulse into a smooth 1 oz puree. Chill briefly if possible.

Build and shake

In a shaker combine 2 oz blanco tequila, 1 oz orange liqueur, 0.75 oz fresh lime juice, 0.5 oz agave nectar, and 1 oz lychee puree. Add ice (about 1 cup) and shake vigorously for 12–15 seconds until well emulsified and chilled.

Strain and serve

Double-strain into a chilled coupe or a salt-rimmed rocks glass over ice, depending on preference. Garnish with a whole lychee skewered on the rim or floated in the drink.