Margarita De La Casa Recipe

Chill and rim

Place the serving glass (classic coupe or rocks glass) in the freezer for 5 minutes to lightly chill, or fill it briefly with ice water while you prepare the drink. Pour the kosher salt (or flaked sea salt) onto a small plate. Rub the lime wedge around the outer rim of the glass, then dip the rim into the salt to coat evenly. For a half-rim, dip only one side. If using sugar or tajin, mix a little with the salt or use it on a separate plate.

Combine ingredients

In a cocktail shaker, add 2 oz blanco tequila, 1 oz triple sec (Cointreau or other orange liqueur), 1 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes orange bitters.

Add ice

Fill the shaker about two-thirds full with ice (roughly 4 to 6 medium cubes). If using crushed ice or a cup of ice from the 'Optional' ingredients, this will chill more quickly but dilute faster.

Shake

Secure the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker is cold and slightly frosted. This properly chills and dilutes the margarita for balance.

Strain

Discard any ice or water from the chilled glass. Double-strain the cocktail into the prepared glass using a Hawthorne strainer and, optionally, a fine mesh strainer to catch small shards of ice and pulp. For a rocks-style presentation, strain over fresh ice if desired.

Garnish the margarita with the lime wheel on the rim or floated in the drink. Serve immediately while cold.