The Reynolds Recipe
Ocho blanco/cointreau/lime juice/agave syrup/salt
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Ingredients
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Cocktail
Method
Preparation
Prepare the glass
Choose a rocks or coupe glass (about 8–10 oz). Run a lime wedge around the rim of the glass to moisten. Spread the kosher or flaked sea salt on a small plate and gently dip and rotate the moistened rim through the salt to create an even salted rim. Set the glass aside.
Mix the cocktail
Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz Ocho Blanco tequila, 1 oz Cointreau, 0.75 oz fresh lime juice, and 0.5 oz agave syrup to the shaker. Secure the lid.
Shake
Vigorously shake the mixture for 12–16 seconds, until the shaker is well-chilled and the exterior is frosty. This both chills and dilutes the drink to proper balance.
Strain and serve
Using a fine strainer (double-strain if preferred), strain the cocktail into the pre-salted glass over fresh ice (one large cube or several small cubes), or serve neat in the chilled glass if you prefer a coupe presentation.
Garnish
Thread or rest a lime wheel or wedge on the rim (opposite the salt) or float it on top. Serve immediately.