Mariella Recipe

Combine

Place 8 oz reposado tequila in a clean jar. Add 1 tablespoon unsalted butter at room temperature. Seal and shake vigorously until the butter is thoroughly dispersed.

Rest and separate

Let the mixture sit at room temperature for 2–4 hours to allow fat-soluble flavors to infuse. Refrigerate for at least 4 hours (or overnight) so the butter solids congeal at the top.

Clarify

Once chilled and the butter has solidified, strain the tequila through a fine mesh strainer lined with several layers of cheesecloth or a coffee filter into a clean container. Repeat filtering if necessary until liquid is clear. Discard solids. You now have butter-washed tequila. Measure and use 2 oz per cocktail; store remaining butter-washed tequila refrigerated for up to 1 week.

Prepare the glass: rub a lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into Tajin spread out on a small plate so it adheres evenly. Set the glass aside.

Add ingredients to shaker: into a cocktail shaker add 2 oz butter-washed reposado tequila, 0.75 oz corn liqueur, 0.5 oz Mexican aperitif, 0.75 oz fresh lime juice, and 0.25 oz agave syrup if you prefer a touch more sweetness. Add enough ice cubes to nearly fill the shaker (about 4–6 cubes).

Shake: seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Fine strain and serve: double-strain (using the shaker strainer and a fine mesh sieve) into the prepared Tajin-rimmed glass over fresh ice (one large cube or 2–3 medium cubes) or serve neat in a chilled coupe if preferred.

Garnish: express a lime peel over the drink or place a lime wheel/wedge on the rim. Optionally dust a tiny pinch of Tajin on top for aroma.

Enjoy: sip slowly to appreciate the buttery mouthfeel from the wash, the corn liqueur's kernel sweetness, and the aperitif's bitter-salty lift balanced by bright lime and Tajin heat.