Tahona Press Recipe

Make Vanilla Syrup (if not ready)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Split one vanilla bean lengthwise, scrape seeds into the pot and add the pod. Heat gently until sugar dissolves, remove from heat, cover and steep 30 minutes. Strain out solids and cool. Yields about 1 cup. (Alternatively use 1:1 simple syrup infused with 1/2 tsp pure vanilla extract per cup.)

Chill a coupe or Nick & Nora glass by filling with ice and setting aside.

Add 2 oz G4 Blanco Tequila, 0.75 oz fresh lemon juice, 0.5 oz vanilla syrup, 0.25 oz simple syrup, and 0.1 oz saline solution into a cocktail shaker filled with plenty of ice.

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This aerates and integrates the vanilla and saline with the tequila and citrus.

Dump the ice from the chilled glass. Double-strain the cocktail into the chilled glass using a fine mesh strainer to remove ice shards and any vanilla particulates.

Lightly sprinkle a small pinch of flaky sea salt on the surface (or rim the glass lightly before pouring, if preferred).

Express a lemon peel over the drink to release oils, then either rest a lemon twist on the rim or float a thin lemon wheel on the surface.

Serve immediately while cold. Adjust saline to taste on future pours — the saline should enhance the tequila's savory notes without making the drink noticeably salty.