Middletown Margarita Recipe

salt rim

Choose a rocks or coupe glass and chill it briefly (place in freezer 5–10 minutes or fill with ice water while preparing). Spread the 0.5 tsp kosher salt (and optional coarse salt if using) on a small flat plate. Run the lime wedge around the outer half of the glass rim (for a 1/2 salt rim, wet only the outer semicircle). Immediately dip the wet portion of the rim into the salt so only the wetted half picks up salt. Set the glass aside.

If the glass was chilled with ice water, dump the ice water and dry the inside of the glass before pouring the cocktail.

Fill a cocktail shaker with the listed ice (about 6 oz or enough to reach near the top of the shaker).

Add 2 oz blanco tequila, 1 oz PAMA pomegranate liqueur, 0.75 oz triple sec and 0.75 oz fresh lime juice to the shaker. If you prefer a slightly sweeter, rounder drink, add 0.25 oz simple syrup; otherwise omit.

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold and outside is frosty. This both chills and dilutes to balance the drink.

Double-strain (or single-strain if you prefer small ice chips) the cocktail into the prepared glass, pouring carefully so the salted half rim remains intact. For a rocks presentation you may serve over one large ice cube; for coupe serve neat.

Float or place the lime wheel on the rim opposite the salted semicircle so the salted half and the lime garnish balance visually.

Serve immediately. Optionally provide a small napkin and inform guests that only half the rim is salted so they can choose salted or unsalted sips.