Ojo De Dios, Cointreau, Agave, Lime Recipe

Optional salt rim

If you prefer a salted rim, rub a lime wedge around the glass lip, dip the rim into coarse salt spread on a small plate, then set the glass aside to dry briefly.

If not using a salt rim, chill the serving glass in the freezer for a few minutes while you make the cocktail.

Fill a cocktail shaker with a handful of ice.

Add 2 oz tequila, 0.75 oz Cointreau, 0.5 oz agave nectar, 0.75 oz fresh lime juice, and 2 dashes of orange bitters to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds, until the shaker is well-chilled and the exterior feels very cold.

Strain the cocktail through a fine mesh strainer (or the shaker strainer) into the prepared glass over fresh ice or a single large ice cube.

Express an orange peel or flamed orange peel over the drink: hold the peel skin-side down over the cocktail and give it a quick squeeze so the oils spray across the surface; if using a torch for a flamed peel, briefly warm the peel away from the drink and squeeze to ignite the oils, then drop the peel into the glass.

Garnish with a lime wheel or wedge on the rim. Serve immediately.