Cadillac Margarita Añejo Float

How to Make Cadillac Margarita Añejo Float

1. 1

   Step 1: Prep glasses and rim

   Pour kosher salt onto a small plate. Cut one lime in half and rub the rim of four rocks glasses, then dip each rim into the salt to coat. Fill the glasses with a few large ice cubes and set aside to chill while you mix the drink.

   For this step

   • 2 TbspKosher salt (for rimming)
   • 3 cupsIce, cubed
   
2. 2

   Step 2: Measure and combine the base

   Cut and juice the remaining limes to yield about 2.5 fl oz (roughly 3–4 limes total) of fresh lime juice. In a cocktail shaker add the tequila blanco, orange liqueur, fresh lime juice, agave syrup and a generous handful of ice, then cap the shaker.

   For this step

   • 6 fl ozTequila blanco
   • 2 fl ozOrange liqueur (Cointreau or similar)
   • 1 fl ozAgave syrup
   
3. 3

   Step 3: Shake and strain

   Shake vigorously for 10–15 seconds until the shaker is frosty and well chilled. Double-strain into the prepared salt-rimmed glasses over the fresh ice to remove pulp and small shards of ice, pouring evenly between the four glasses.
   
4. 4

   Step 4: Float the añejo and garnish

   Measure 0.5 fl oz of añejo tequila per glass. To float, hold a bar spoon (convex side up) just above the surface and very slowly pour the añejo over the back of the spoon so it settles on top of the cocktail as a thin layer. Express an orange twist over each drink, run the peel around the rim if desired, and drop the twist in as garnish.

   For this step

   • 2 fl ozAñejo tequila (for floating)
   • 4 twistsOrange twists (garnish)
   
5. 5

   Step 5: Serve and enjoy with gentle integration

   Serve immediately so each guest experiences the bright citrus base first and the warm oak of the añejo on the finish. Encourage a gentle stir if a guest wants the flavors combined; the float is meant to add aroma and a finishing note rather than overpower the cocktail.
   

1. Pour kosher salt onto a small plate. Cut one lime in half and rub the rim of four rocks glasses, then dip each rim into the salt to coat. Fill the glasses with a few large ice cubes and set aside to chill while you mix the drink.
2. Cut and juice the remaining limes to yield about 2.5 fl oz (roughly 3–4 limes total) of fresh lime juice. In a cocktail shaker add the tequila blanco, orange liqueur, fresh lime juice, agave syrup and a generous handful of ice, then cap the shaker.
3. Shake vigorously for 10–15 seconds until the shaker is frosty and well chilled. Double-strain into the prepared salt-rimmed glasses over the fresh ice to remove pulp and small shards of ice, pouring evenly between the four glasses.
4. Measure 0.5 fl oz of añejo tequila per glass. To float, hold a bar spoon (convex side up) just above the surface and very slowly pour the añejo over the back of the spoon so it settles on top of the cocktail as a thin layer. Express an orange twist over each drink, run the peel around the rim if desired, and drop the twist in as garnish.
5. Serve immediately so each guest experiences the bright citrus base first and the warm oak of the añejo on the finish. Encourage a gentle stir if a guest wants the flavors combined; the float is meant to add aroma and a finishing note rather than overpower the cocktail.