Justin, Central Coast Recipe

Cocktail

1. 1

   Prep glass

   If desired, chill a rocks glass in the freezer for 5–10 minutes. Lightly wet the rim of the glass with a lime wedge and dip the rim into a very small shallow plate of sea salt to pick up a thin, even coating. Set glass aside.

2. 2

   Combine ingredients

   Fill a cocktail shaker or mixing tin with approximately 1 cup of ice. Add 2 oz añejo or reposado tequila, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, 0.5 oz orange liqueur, 0.25 oz dry vermouth, 0.5 oz agave nectar, and 2 dashes orange bitters.

3. 3

   Shake and chill

   Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is very cold and well chilled (this dilutes and integrates the ingredients).

4. 4

   Strain

   Remove the chilled salted rocks glass from the freezer. Place one large ice cube or sphere in the glass. Double-strain the cocktail from the shaker into the prepared glass over the large ice cube to remove small ice shards and any solids.

5. 5

   Garnish and finish

   Express the oils of an orange peel over the surface of the drink by holding the peel skin-side down above the glass and giving it a quick, firm squeeze toward the surface; optionally flame the peel briefly and drop it into the drink for a smoky aroma. Float a thin lime wheel on the ice or rim the glass with it. Add a pinch of sea salt on top of the cocktail to enhance flavors if desired.

6. 6

   Serve

   Serve immediately while cold. Sip and enjoy the balance of oak/vanilla from the tequila, citrus brightness, subtle herbal note from the vermouth, and a hint of sweetness from agave.