Margarita Flight Recipe

Prepare glass

Rub a lime wedge around the rim of one tasting glass. Dip rim in coarse salt to coat lightly. Set glass aside.

Add 3 tbs reposado tequila, 1 tbs fresh lime juice, 1 tbs triple sec and 0.5 tbs agave syrup into a cocktail shaker. Add 0.5 cups ice.

Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Double-strain into the prepared tasting glass (use a fine mesh if available) so the pour is chilled and clear. Garnish with a lime wheel on the rim.

Muddle jalapeño

In a shaker, place 2 thin jalapeño slices (remove seeds if you prefer milder heat). Gently muddle 1–2 times to release oils—don’t pulverize.

Add 3 tbs blanco tequila, 1 tbs fresh lime juice, 0.75 tbs orange liqueur and 0.5 tbs agave syrup to the shaker. Add 0.5 cups ice.

Shake hard for 12–15 seconds until cold.

Rub a lime wedge around a tasting glass rim and dip in coarse salt or Tajín. Double-strain into the glass to remove jalapeño solids. Garnish with a thin jalapeño wheel atop the drink.

Rub a lime wedge around the rim of the third tasting glass and optionally dip in a light salt coating. Set aside.

In a shaker combine 3 tbs mezcal, 1.5 tbs fresh grapefruit juice, 0.5 tbs fresh lime juice, 0.75 tbs orange liqueur and 0.5 tbs agave syrup. Add 0.5 cups ice.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain into the prepared tasting glass. Express a grapefruit twist over the surface (squeeze to release oils) and drop it in or rest it on the rim as garnish.

Arrange the three tasting glasses on a small serving board or plate from lightest to boldest: Classic Lime, Spicy Jalapeño, Smoky Mezcal Grapefruit. Include an extra lime wedge and a small bowl of water or extra salt for guests who want to re-rim between tastes.

Serve immediately so each margarita is chilled. Suggest tasting in order provided to appreciate progression from bright & classic to spicy then smoky-grapefruit.

If preparing multiple flights, multiply ingredient quantities accordingly and prepare rimming and garnishes in batches to speed service.