Whiskey Margarita Diver Recipe

Prepare glass

If you want a rim, rub the outer edge of a coupe or large martini glass with a lime wedge and dip lightly into coarse salt or superfine sugar. Chill the glass briefly in the freezer (about 5 minutes) or set aside.

Mix base

Add the Bulleit whiskey, Cointreau, fresh lime juice, and agave syrup to a cocktail shaker. Fill the shaker with ice (about 1 cup) so ingredients will chill and dilute properly.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds, until the exterior of the shaker feels very cold and you hear the ice slamming — this properly chills and slightly dilutes the drink.

Strain

Double-strain the shaken mixture into the prepared chilled coupe or martini glass, using a Hawthorne and fine mesh strainer to remove shards of ice and lime pulp.

Top with sparkling rosé

Gently top the strained cocktail with 2 oz of chilled brut rosé. Pour slowly down the side of the glass or over the back of a bar spoon to preserve effervescence and create a gentle float. The sparkling wine adds brightness and a wine-like finish to the whiskey-margarita base.

Garnish and serve

Express an orange peel over the drink (optional): hold the peel over the surface, skin-side down, and give it a quick twist to spray oils onto the cocktail, then rub the rim and drop it in or flame briefly for an aromatic touch. Add a lime wheel to the rim or float it on top. Serve immediately while the rosé is bubbly.

Notes on balance

Taste the finished cocktail. If it needs more acidity, add another 0.25 oz lime juice next time; if sweeter, increase agave by 0.25 oz. Using a brut rosé keeps sweetness restrained; adjust agave accordingly.