Copitas Recipe

Time10m

Serves1

Make Copitas Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the glass
Choose a small copita-style glass or coupe (about 4–6 oz). Run a lime wedge around the rim of the glass to moisten it. Spread the coarse sea salt on a small plate and gently press the rim into the salt to coat. Set the glass aside.
2
Chill (optional)
If desired, place the salted glass in the freezer for 5–10 minutes while you mix the cocktail to ensure it stays cold.

3
Combine ingredients
In a cocktail shaker or mixing glass, add the blanco tequila (3 tbs), fresh lime juice (1 tbs), Cointreau (1 tbs), and agave syrup (1/2 tbs).
4
Add ice and shake
Add a handful of crushed or cubed ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 10–15 seconds until well chilled (or stir for 20–30 seconds if using a mixing glass).
5
Taste and adjust
Taste a small amount (or strain a small splash) and adjust sweetness or acidity if needed: add an extra 1/4 tbs agave syrup if too tart, or 1/4 tbs lime juice if too sweet.

6
Strain and garnish
Double-strain the cocktail into the prepared copita glass over fresh crushed ice (or neat, if preferred). Garnish with a lime wheel or wedge on the rim and a light sprinkle of lime zest over the top if using.
7
Final touch
Serve immediately. Encourage the drinker to sip slowly to enjoy the citrus-salt balance characteristic of a copita-style tequila cocktail.