Tequila Añejo Recipe

Chill glass

Place an old-fashioned glass or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Prepare smoked salt rinse

If using smoked sea salt: pour a small amount of the smoked salt onto a plate. Moisten the rim of the chilled glass with a lime wedge and gently tap the rim into the smoked salt to create a light salt ring. If using a mezcal rinse: pour about 1/4 oz mezcal into the chilled glass, swirl to coat the inside, then discard excess.

Add 2 oz añejo tequila, 1/2 oz reposado tequila, 1/2 oz aged orange liqueur, 1/4 oz agave syrup, 1/2 oz fresh lime juice, and 2 dashes of bitters into a mixing glass or shaker filled with plenty of ice. The combination of añejo and a touch of reposado creates depth while maintaining agave character.

Stir the mixture briskly for 20–30 seconds until well chilled and properly diluted (about 15–20% dilution). Use a bar spoon and circular motion if possible; stirring preserves the silky texture and clarity.

Discard the ice water from the chilled glass (if used) and add one large clear ice cube or several large ice chunks to the glass.

Strain the stirred cocktail into the prepared glass over the large ice cube, keeping the salted rim or mezcal rinse intact.

Optional: float 1/4 oz aged rum or cognac gently on top by pouring over the back of a bar spoon for an additional aromatic layer.

Express the oil of an orange peel over the surface by holding the peel with the exterior facing down, squeeze to release oils, then run the peel around the glass rim and drop it into the drink. If desired, briefly flame the expressed oils with a match or lighter to caramelize the oils for a smoky orange accent — do this carefully and allow flame to extinguish before serving.

Serve immediately. Recommend sipping slowly to appreciate the interplay of oak, vanilla, orange, and agave.