If you prefer a salted rim, run the lime wedge around the outer rim of a chilled rocks glass and dip the rim into coarse salt or Tajín. Fill the glass with a few large ice cubes and set aside. In a cocktail shaker, add 2 oz Bulleit Bourbon, 1 oz Cointreau, 1 oz fresh lime juice, 0.5 oz agave nectar, and 0.25 oz simple syrup (optional).

Shake

Fill the shaker with ice (about 1 cup) to chill and dilute appropriately. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled.

Strain & Serve

Using a strainer, double-strain the mixture into the prepared rocks glass over fresh ice (or serve neat in a chilled coupe). Garnish with a lime wheel or wedge on the rim.

Taste & Adjust

Taste the cocktail. If it needs more sweetness, add an additional 0.25 oz simple syrup or agave to taste and gently stir (or re-shake if you add more). If more acidity is desired, add 0.25 oz additional fresh lime juice and re-balance.

Garnish & Glass

For a classic presentation use a rocks glass with a salted rim and a lime wheel. If using Tajín, apply the same way but expect a spicier, tangy rim. Ensure the garnish is placed after pouring to maintain aroma and appearance.

Tools

Use a jigger to measure spirits and liqueur accurately. Shake with enough ice to chill quickly but avoid over-dilution. Strain into the glass using a Hawthorne or fine strainer to remove shards of ice and pulp.