Whiskey Margarita Diver Recipe

Whiskey Margarita Diver Cocktail

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.