Field Notes
El Sol de Jalisco
Bright, citrus-forward, earthy tequila base with a velvety, smoked sea salt rim.
There is something about a Tequila cocktail that screams relaxation, beach and sun. I wanted to present something that takes me back to Playa Puerto Progreso in Yucatan, or a mirador in Old San Juan, PR.
I like to serve this one in a heavy-bottomed lowball glass with a single oversized ice cube. Garnish it with a dehydrated grapefruit wheel and a rim lightly dusted with smoked black sea salt. The smoked black salt is a win.
El Sol de Jalisco
Makes 1 cocktail · Heavy lowball glass
Earthy & citrusy smoked sea salt margarita
Ingredients
- 2 oz Reposado Tequila
- 1 oz fresh ruby red grapefruit juice
- 0.75 oz fresh lime juice
- 0.5 oz agave nectar
- 2 dashes orange bitters
- Smoked black sea salt (for rim)
- 1 dehydrated grapefruit wheel
- 1 large ice sphere or clear cube
Method
- Prep the glass. Run a fresh lime wedge along half the outer rim of a heavy lowball glass and roll it lightly in the smoked black sea salt.
- Shake. Combine the reposado tequila, grapefruit juice, lime juice, agave nectar, and orange bitters in a cocktail shaker filled with hard ice. Shake vigorously for 10–12 seconds until well chilled.
- Assemble. Place the large ice sphere inside the rimmed lowball glass. Double strain the mixture over the ice.
- Garnish. Gently place a dehydrated grapefruit wheel on top of the ice block and serve immediately.
Variations