Rajin Maestro Margarita Recipe

Make syrup

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Add 1/4 cup dark raisins and reduce heat to low. Simmer gently for 6–8 minutes so raisins plump and release flavor, stirring occasionally.

Remove from heat and let steep 15–20 minutes to deepen flavor. Stir in 1/4 tsp vanilla extract if using.

Strain syrup through a fine mesh sieve into a clean container, pressing on raisins to extract liquid. Discard solids. Cool to room temperature before using. Syrup keeps refrigerated for up to 2 weeks.

If rimming the glass, rub a lime wedge around the outer rim of a rocks or coupe glass and dip rim into coarse salt or Tajín. Set glass aside.

If using egg white, add 0.5 large egg white to a cocktail shaker (no ice) along with 2 oz tequila, 1 oz fresh lime juice, 0.75 oz Cointreau, 0.5 oz raisin-infused simple syrup, 0.25 oz agave nectar, and 2 dashes orange bitters.

Dry shake (no ice) vigorously for 10–15 seconds to emulsify egg white and build froth. If not using egg white, proceed directly to next step with ice.

Add 1 cup of ice to the shaker and shake hard for 12–15 seconds until well chilled and the shaker is frosty.

Double-strain cocktail into the prepared glass (for egg white, use a fine mesh strainer over the hawthorne strainer) to remove ice shards and any solids.

Garnish with a lime wheel on the rim and a plumped raisin on a small skewer rested across the glass. Optionally flame an orange peel over the drink for a bright aroma before discarding.

Serve immediately.