Tears Of Llorona Extra Añejo Tequila Recipe

1. Build and shake

Chill a rocks glass by filling it with ice and setting aside. In a cocktail shaker add 2 oz Tears of Llorona Extra Añejo Tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur and 1 dash Angostura bitters. Add a generous handful of ice to the shaker, cap, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

2. Prepare glass

Discard the ice used to chill the rocks glass and (optional) run a small pinch of smoked sea salt along the lip or sprinkle very lightly into the bottom of the glass to add a whisper of smoke and savory contrast. Place a single large ice cube into the glass.

3. Strain

Double-strain the shaken cocktail through a Hawthorne or fine mesh strainer into the prepared rocks glass over the large ice cube to ensure a silky texture and to remove any tiny ice shards.

4. Express and flame an orange peel: hold the peel skin-side toward the surface of the drink about 2–3 inches above it, use a match or lighter to briefly flame the outside oil while squeezing the peel to spray the oils through the flame so they briefly char and add aroma. Rub the peel around the rim then drop it onto the drink as garnish.

5. Serve immediately: present the cocktail while aromatic oils are still vivid. Note: the small amount of orange liqueur and bitters are there to accentuate the deep, complex oak, chocolate and dried-fruit notes of the Tears of Llorona Extra Añejo without overpowering it.