Espolon Margarita Recipe

Combine and shake

Add Espolón Blanco tequila (1.5 oz), Espolón Reposado tequila (0.5 oz), fresh lime juice (1 oz), Cointreau (0.75 oz), and agave syrup (0.25 oz) into a cocktail shaker. If using, add 1 dash of orange bitters. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted.

Strain

Double-strain the mixture through a fine mesh strainer into the prepared glass to remove ice shards and any pulp for a clean, silky margarita.

Prepare the glass: run the lime wedge around the rim of a chilled rocks or coupe glass to moisten. Pour the kosher or flaked sea salt (about 1 tsp) onto a small plate and press the moistened rim into the salt to coat evenly. Fill the glass with fresh ice if serving on the rocks, or leave empty if serving up.

Finish and serve: strain the margarita into the prepared glass (over ice or neat). Garnish with the lime wheel or wedge on the rim. Serve immediately.