Prep 5 mins
Cook 0 mins
Recipe courtesy Alton Brown, 2009 - Show: Good Eats - Episode: Raising the Bar Again . More agave nectar may be adding depending on tartness of limes.
- 2 ounces silver tequila or 2 ounces white tequila, 100 percent agave, divided
- 1 tablespoon kosher salt
- 4 limes, divided
- 1⁄2 small hamlin oranges or 1⁄2 small valencia orange
- 2 tablespoons light agave nectar
- 3⁄4 cup ice cube, about 3 to 4
- Pour 1/2-ounce of the tequila into a small saucer.
- Spread the kosher salt in a separate small saucer.
- Dip the rim of a martini or other wide rimmed glass into the tequila.
- Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation.
- Next, dip the glass into the salt to coat the rim.
- Set aside.
- Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside.
- Juice the halved limes into the bottom of a Boston-style cocktail shaker.
- Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker.
- Add the agave nectar to and muddle for 2 minutes until the juices are release.
- Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.
- Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer.
- Add the ice to the shaker, cover and shake for 30 seconds.
- Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
I followed the recipe exactly, but then put it in the dehydrator, since this is listed under dehydrator recipes.
It ruined my dehydrator, & never really solidified.