If rimming, pour the coarse salt or tajín onto a small plate. Rub a lime wedge around the rim of each chilled glass, then dip the rim into the salt/tajín so it adheres evenly. Set glasses aside.

Make the Cocktail Batch

Measure and combine spirits and juices

In a large pitcher or mixing vessel, pour 12 oz blanco tequila, 4 oz orange liqueur, 6 oz fresh lime juice, 6 oz fresh orange juice, and 3 oz simple syrup.

Add ice and chill

Add 2 cups of ice to the pitcher and stir briskly for about 20–30 seconds to chill and slightly dilute the mixture. Alternatively, you can transfer the liquid in two separate sealed containers and shake with ice for 10–15 seconds each, then combine.

Top with soda (optional)

If you want a lighter, effervescent 24-oz cocktail, add 3 oz club soda to each glass at serving time (12 oz total divided among four glasses). Do not add soda to the pitcher if you plan to store the batch; add it to each glass so it stays fizzy.

Assemble and Serve

Fill glass with ice

Fill each chilled 24-oz glass about two-thirds full with fresh ice (approximately 1 to 1.5 cups per glass).

Portion batch into glasses

Divide the cocktail batch evenly among the four glasses — each should receive about 6 oz of the base mix if you will top each with 3 oz club soda (for a full 24-oz glass: 1 to 1.5 cups ice + 6 oz base + 3 oz soda leaves space for garnish). If serving without soda, pour ~7.5–8 oz base into each glass.

Garnish and finish

Garnish each drink with a lime wheel and an orange slice on the rim. Serve immediately with a straw or stirrer.

Notes and Adjustments

This recipe yields a balanced, approachable 24-oz cocktail (four servings). Adjust sweetness by increasing or decreasing simple syrup by 0.5 oz increments. For a stronger drink, increase tequila by up to 2 oz total and reduce orange juice accordingly. For batches that must be prepared ahead, omit club soda until serving and keep the batch refrigerated up to 24 hours.