Restaurants›The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant›Espolon Recipe

Espolon Recipe

Inspired by The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant

Time8m

Serves1

Make Espolon Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz Reposado tequila (Espolón or similar)3/4 oz Fresh lime juice1/2 oz Agave syrup (1:1 simple agave)1/2 oz Orange liqueur (Cointreau or triple sec)2 dashes Angostura bitters1 cup Ice

Garnish

1 piece Lime wheel or wedge1/2 tsp Coarse salt (optional, for rimming)

Method

Cocktail

Prep (optional)

If you prefer a salted rim, rub a lime wedge around the glass lip and dip the rim into a shallow plate with coarse salt until evenly coated. Set the glass aside.

Fill a cocktail shaker with the ice (about 1 cup).

Add the reposado tequila (2 oz), fresh lime juice (0.75 oz), agave syrup (0.5 oz), orange liqueur (0.5 oz) and 2 dashes of Angostura bitters into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosted. Shaking chills and dilutes the drink to the proper balance.

Double-strain (if you prefer no ice chips) or single-strain into the prepared glass over fresh ice (a rocks glass with one large ice cube or a couple of medium cubes).

Garnish & Finish

Express a lime peel over the top of the drink or run a lime wheel around the rim for aromatics, then drop the lime wheel or wedge into the glass.

Serve immediately. Optionally, provide a cocktail stirrer so the drinker can adjust dilution.