Whiskey Margarita Recipe

Chill glass and salt rim (optional)

If desired, chill a rocks glass in the freezer for 5–10 minutes. Run a lime wedge around the rim of the glass, then dip the rim into coarse salt to coat. Set glass aside.

Fill a cocktail shaker with about 6 oz of ice (enough to nearly fill the shaker).

Measure and pour 2 oz Bulleit bourbon, 0.75 oz Cointreau, 1 oz fresh lime juice, and 0.5 oz agave nectar into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted (this both chills and dilutes to balance flavors).

Remove the chilled/salted glass from the freezer (if used). If serving over a large ice cube, add it to the glass now; otherwise add fresh ice.

Double-strain or fine-strain the cocktail from the shaker into the prepared glass to remove small ice shards and any pulp. Alternatively, strain normally if you prefer a bit more texture.

Garnish with a lime wheel or wedge on the rim. Serve immediately.