Exile Maria Recipe

Rim (optional)

If using smoked sea salt, spread it on a small plate. Rub the rim of a rocks glass with an orange twist (lightly express oil then run peel around rim), then dip the rim into the smoked sea salt so a thin, even coating adheres. Chill the glass briefly in the freezer while you build the cocktail.

Prepare an orange twist by cutting a wide strip of zest and removing excess pith. Set aside for garnish and expressing oils.

Fill a mixing glass or shaker with ice to chill.

Add 2 oz reposado tequila, 0.75 oz Campari, 0.75 oz sweet vermouth, 0.5 oz fresh lime juice, 0.25 oz orange liqueur, and 0.25 oz simple syrup to the mixing glass.

Stir the mixture for 20–30 seconds (if you prefer a slightly more diluted, colder drink) or shake vigorously for 10–12 seconds if you want a brighter, more aerated texture. Stirring is recommended to maintain clarity.

Strain the cocktail into the chilled, salted-rim rocks glass over one large ice cube or a few large cubes.

Express the orange twist over the drink: hold the zest skin-side down about 2 inches above the surface and give it a firm squeeze to release oils across the top of the cocktail, then rub the peel around the rim (if not already rimmed) and drop it into the glass.

Serve immediately. The Exile Maria balances the bitter edge of Campari with the agave warmth of reposado and the herbal sweetness of vermouth. Smoked sea salt on the rim adds an optional savory note that complements the tequila.