Isalita Margarita Recipe

Rim (optional)

If you like a rim, rub the glass rim with a lime wedge and dip into coarse salt or sugar. Set the glass aside and chill briefly in the freezer or with a couple of ice cubes while you mix the drink.

Measure all spirits, juices, triple sec, agave syrup and bitters so they're ready at hand.

Fill a cocktail shaker with 6 ice cubes.

Add 2 oz blanco tequila, 0.5 oz Wild Turkey 101 bourbon, 0.5 oz Disaronno Amaretto, 0.5 oz triple sec, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, 0.25 oz agave syrup and 2 dashes orange bitters to the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well chilled and the exterior sweats. This both chills and properly dilutes the cocktail.

If you prefer the cocktail strained over fresh ice, fill a rocks or coupe glass with about 1 cup of ice (or leave the glass chilled and serve neat). Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and any citrus pulp.

Express the oils of an orange peel over the drink: hold the peel skin-side down about 3–4 inches above the drink and give it a quick squeeze to release the oils. Optionally, briefly pass the peel through a small flame to slightly caramelize the oils, then drop it into the glass.

Garnish with a lime wheel or wedge on the rim. Serve immediately.