Featured in the Summer 2010 issue of in the Mix magazine in the story “Tequila!“
Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
2 oz (60 ml) 100 percent agave silver tequila
1 oz (30 ml) Cointreau
2 oz (60 ml) fresh lemon sour (2 parts fresh lemon juice, 1 part simple syrup)
1 oz (30 ml) fresh-squeezed lime juice
In a mixing glass, add tequila, Cointreau, fresh lemon sour, and lime juice; shake with ice until well blended. Strain into an ice-filled goblet. Garnish with a wedge of lime. I do not advocate salting the glass, but if you must, simply moisten the rim with fresh lime juice, then dip lightly into a plate of kosher salt.