The Marky Marg Recipe
flecha azul blanco tequila, cointreau, lime juice, pineapple, fresh basil
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Ingredients
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Cocktail
Garnish & Rim
Method
Cocktail
Prepare glass
Run the lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or tajín to coat. Set the glass aside.
Muddle basil
Place 6 fresh basil leaves in a cocktail shaker. Add the fresh lime juice and simple syrup (or agave). Gently muddle the basil and liquid 6–8 times—just enough to bruise the leaves and release aromatic oils without shredding them.
Combine spirits and juices
Add 2 oz Flecha Azul blanco tequila, 1 oz Cointreau, and 1 oz fresh pineapple juice to the shaker with the muddled basil mixture.
Shake with ice
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted.
Double-strain and serve
Double-strain the cocktail (using a Hawthorne strainer plus a fine mesh strainer) into the prepared glass over fresh ice if serving on the rocks, or without ice if serving up. Double-straining removes small basil bits and ice shards for a smooth drink.
Garnish & Finish
Garnish the cocktail with a single small basil sprig (slap it gently between your palms to release aroma) and a pineapple wedge or leaf on the rim. Serve immediately.