Guadalajara Recipe

Prepare glass

Combine coarse sea salt and smoked paprika on a small plate and mix. Run a lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt–paprika mixture to coat. Set the glass aside to dry briefly.

Dry shake (if using egg white)

If using egg white, add reposado tequila, ancho chile liqueur, fresh lime juice, agave nectar, orange curaçao, egg white, and Angostura bitters into a cocktail shaker (no ice). Dry shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice to the shaker (or add ice if you didn't dry shake). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well diluted. If you skipped egg white, just combine all liquid ingredients with ice and shake for the same time.

Double strain and serve

Double strain the cocktail into the prepared glass over a large ice cube (for a rocks presentation) or strained neat into a chilled coupe. The double strain (through a Hawthorne and fine mesh) removes small ice chips and any remaining solids for a silky texture.

Finish

Express a lime peel over the drink to release oils, rub it on the rim if desired, and drop a lime wheel or wedge into/onto the glass. Optionally add 1–2 small drops of Angostura bitters on the foam (if egg white used) and gently drag a toothpick through them for a decorative pattern.

Ensure the rim has an even coating of the salt–paprika mix. Use the lime wheel as garnish and set on the rim or float in the drink. The smoked paprika provides a subtle smoky, savory counterpoint to the chocolate/pepper notes of the ancho chile liqueur.

If serving on the rocks, use a single large clear ice cube to slow dilution and keep the drink visually attractive. If serving up (no ice), chill the glass beforehand and fine-strain to remove foam shards.