The Papichulo Recipe

Chill glass

Fill the serving glass (coupe or rocks glass) with ice and set aside to chill while you build the cocktail.

Prepare garnish

If rimming the glass, moisten the rim with a lime wedge and dip into superfine sugar or salt. Set rosemary sprig and lime wheel aside. Lightly clap the rosemary between your palms to release oils just before using.

Discard the ice from the chilled glass and add fresh ice to a cocktail shaker (about 3/4 full).

Add 2 oz Don Julio Blanco tequila, 0.75 oz Thatcher's blood orange liqueur, 0.5 oz simple syrup, 0.75 oz fresh lime juice, and 2 dashes Fee Brothers orange bitters into the shaker.

Dry shake (no ice) for 5–7 seconds if you prefer a slightly frothy texture, then add ice and shake vigorously for 10–12 seconds until well chilled (shaker becomes frosty).

Double-strain the cocktail into the chilled coupe or rocks glass (if served over fresh ice, add 1 large ice cube to the glass first). Use a Hawthorne or fine mesh strainer to remove ice shards and pulp.

Take the prepared rosemary sprig, hold it over the cocktail, and gently warm it with a match or lighter for 1–2 seconds to release aromatic oils (optional). Wave the warmed rosemary once over the drink to add a light smoky-herbal aroma, then lightly brush the sprig across the rim of the glass and place it as a garnish. Add the lime wheel or wedge on the rim or floated on top.

Serve immediately. Provide a cocktail stirrer so the guest can incorporate rosemary aroma and flavors as desired.