Restaurants›Tamasha: Bar + Indian Kitchen›Casamigos Anejo Recipe

Casamigos Anejo Recipe

Inspired by Tamasha: Bar + Indian Kitchen

Time10m

Serves1

Make Casamigos Anejo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Casamigos Añejo tequila1/2 oz Fresh lime juice1/4 oz Agave syrup (1:1)1/4 oz Orange liqueur (optional - Cointreau or Triple Sec)2 dashes Angostura bitters3 pieces Large ice cubes1 to taste Garnish: lime wheel or expressed orange peel

Method

Cocktail

Chill glass

Place an old-fashioned (rocks) glass in the freezer for 5 minutes or fill it with ice and water to chill while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Casamigos Añejo tequila, 0.5 oz fresh lime juice, 0.25 oz agave syrup, 0.25 oz orange liqueur (if using) and 2 dashes Angostura bitters.

Add ice and shake

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Prepare glass

If you chilled the glass with ice water, dump it out. Add 1–2 large fresh ice cubes (or one large cube) to the glass.

Strain and serve

Double-strain (or fine-strain if you prefer) the cocktail from the shaker into the prepared rocks glass over the large ice cubes.

Garnish

Express an orange peel over the drink (if using) to release oils and rub the rim of the glass with the peel, or place a lime wheel on the rim. Drop the peel or wheel into the drink as garnish.

Optional smoky/aged twist

For an extra-layered aroma, add one small drop of mezcal on top after pouring or briefly flame the expressed orange peel before dropping it in. Use sparingly.