Arette Añejo Recipe

Chill glass

Place the rocks glass in the freezer or fill it with ice and cold water while you prepare the cocktail to ensure the final drink is well chilled.

Measure and combine

Add 2 oz Arette Añejo tequila, 0.5 oz agave nectar, and 0.75 oz fresh lime juice into a cocktail shaker. Add 2 dashes orange bitters and 1 dash Angostura bitters.

Dry shake (optional)

If your agave nectar is thick, briefly dry shake (no ice) for 5–8 seconds to help incorporate the sweetener.

Shake with ice

Add 3 large ice cubes to the shaker. Shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Prepare glass

Discard the ice and water from the chilled rocks glass. Add one large ice cube or a few fresh large cubes if you prefer more dilution control.

Strain

Using a Hawthorne strainer, double-strain the cocktail from the shaker into the prepared rocks glass over the ice to remove any small ice shards or pulp.

Garnish

Express the oils of the orange peel over the drink by holding the peel skin-side down above the glass and giving it a quick squeeze to release the oils. Optionally flame the peel (carefully igniting the expressed oils) and rub it around the rim before dropping it in. Finish with a lime wheel on the rim or floated on the ice.

Serve

Serve immediately while cold. Sip slowly to appreciate the caramel, vanilla, and oak from the añejo tequila balanced by bright lime and a touch of agave sweetness and bitters.

Use a jigger to measure spirits and mixers accurately. Use a citrus juicer to extract fresh lime juice. A peeler or small knife will produce a clean orange peel for expressing oils. Use a cocktail shaker and Hawthorne strainer for mixing and straining. Chill the rocks glass before serving for best results.