Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Rim
Method
Garnish & Rim
- 1
Char tortilla
Hold the whole corn tortilla with tongs over a gas flame or a hot cast-iron skillet and char both sides briefly until blackened in spots but not fully burned, about 10–20 seconds per side. Allow to cool slightly, then crumble or grind the charred tortilla into coarse flakes using your hands or a mortar and pestle until you have approximately 1 teaspoon of coarse charred tortilla.
- 2
Make rim mix
Combine the coarse sea salt, charred tortilla flakes, and smoked paprika (if using) on a small plate. Mix thoroughly so the tortilla flakes are evenly distributed with the salt.
- 3
Rim the glass
Run the lime wedge around the outer edge of a rocks glass to moisten the rim. Press the moistened rim into the tortilla-salt mixture, rotating to coat evenly. Set the glass aside.
Cocktail
- 4
Combine ingredients
Add the reposado tequila, Campari, fresh lime juice, agave syrup, and angostura bitters into a cocktail shaker.
- 5
Shake
Fill the shaker with ice (about 6 cubes) and shake vigorously for 12–18 seconds, until the outside of the shaker is frosty and the drink is well-chilled and slightly diluted.
- 6
Strain & serve
Fill the rimmed rocks glass with fresh ice (large cube or several medium cubes). Double-strain the cocktail into the prepared glass using a fine strainer to catch any small bits. Express the remaining lime wedge over the drink, rub the wedge around the glass lip if you want extra lime aroma, then drop the wedge into the glass as garnish.
- 7
Finishing touch
Optionally add 1–2 additional dashes of angostura bitters on top of the drink for aroma. Serve immediately.