Apple Bottom "rita" Recipe

On a small plate, combine the tajín and finely ground brown sugar. Mix until evenly blended.

Run the lime wedge around the outer rim of a rocks or coupe glass to moisten. Dip or press the rim into the tajín–brown sugar mixture, rotating to coat evenly. Set the glass aside.

If using apple slice garnish, core a thin apple slice and cut a small slit so it can sit on the glass edge. Reserve for serving.

If using apple crisp crumble (optional), hold aside for sprinkling at the end.

Make quick apple crisp crumble

Preheat oven to 350°F (175°C) if baking, or prepare cold pan method. In a small bowl combine the oats, flour, brown sugar, ground cinnamon and pinch of salt. Rub the cold butter into the dry ingredients with fingertips until crumbly. For a toasted note, spread on a small baking sheet and bake 6–8 minutes until golden (watch carefully). Let cool. Alternatively, pulse briefly in a food processor until coarse crumbs form and use raw for immediate texture. Reserve about 2 tablespoons for garnish.

Add ice (for shaking) to a cocktail shaker.

Pour in 2 oz G4 Blanco tequila, 0.75 oz Cointreau, 0.75 oz fresh lime juice, 2 oz apple cider, 0.5 oz agave syrup, and 1/8 tsp ground cinnamon into the shaker.

Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted. The cinnamon should be well dispersed.

Fill the rimmed glass with fresh ice (about 1/2 cup). Double-strain the cocktail into the prepared glass over the serving ice to remove any large cinnamon clumps or shards of apple crisp.

Garnish with the thin apple slice on the rim and sprinkle 1–2 teaspoons of the apple crisp crumble over the top. If you prefer more spicy-salty contrast, dust a light pinch of tajín over the crumble.

Serve immediately and enjoy.