Santa Barbara, Ca Recipe

Salt the rim

Rub a lime wedge around the rim of a rocks glass, then dip the rim into the coarse sea salt to create an even salted edge. Set the glass aside to dry briefly.

If using charred pineapple garnish, cut a 1/4-inch slice from a ripe pineapple and char it quickly on a hot skillet or with a kitchen torch until marked; set aside to cool.

Build and shake

In a cocktail shaker, combine the reposado tequila (2 oz), blanco tequila (1/2 oz), dry vermouth (1/2 oz), fresh lime juice (3/4 oz), pineapple juice (3/4 oz), Cointreau (1/2 oz), agave syrup (1/4 oz) and two dashes of orange bitters. Add a generous handful of cubed ice (about 1 cup).

Secure the shaker and shake vigorously for 12–15 seconds until the shaker is well-chilled and the outside is frosty. This both chills and dilutes the drink to the proper balance.

Discard any excess water from the rocks glass. Add one large serving ice cube or sphere to the prepared glass.

Double-strain the cocktail into the glass over the large ice cube using a Hawthorne strainer and a fine mesh (to catch small ice shards and pineapple pulp).

Garnish with the lime wheel on the rim and place the charred pineapple slice on top or on the rim if using. Optionally express a lime peel over the drink to release oils for extra aroma.

Serve immediately with a short stir (1–2 turns) to integrate if needed.