Million Dollar Margarita Recipe

Prepare glass

Chill a rocks or coupe glass by placing it in the freezer for a few minutes or filling it with ice water. When ready to serve, discard the ice water and dry the rim. Lightly moisten the rim with a cut lime wedge and dip the rim into a small plate with a pinch of fine sea salt so you get a thin, even salted edge.

Measure ingredients

In a cocktail shaker or mixing glass, combine 2 oz Fortaleza Blanco tequila, 0.75 oz bergamot liqueur, 0.75 oz fresh lime juice, 0.25 oz Supasawa (or 0.25 oz fresh lemon juice if substituting), 0.5 oz agave syrup, and 2 dashes of orange bitters.

Add ice and shake

Add enough ice to the shaker (about 4 large cubes) and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold. This both chills and dilutes to the proper level.

Strain

Double-strain the cocktail into the chilled, salted-rim glass over one large ice cube or serve neat in the chilled glass (no ice) depending on preference. Double-straining (using a Hawthorne plus fine mesh) will remove small ice shards and seeds.

Garnish and finish

Express a bergamot or orange twist over the drink to release essential oils, rub it gently on the rim (optional) and drop it in. Add a fresh lime wheel on the rim or floating. Taste and, if needed, adjust by adding 0.125–0.25 oz agave syrup for more sweetness or a tiny splash (0.125 oz) of fresh lime if it needs more acidity.

Serve

Serve immediately. Estimated drink volume is balanced for one serving.