- Kosher Salt
- Fresh Limes
- Tequila (Topanito or any 100% Agave)
- Two Champagne Coupé glasses
- Boston Shaker
Slice the lime in half, slice a thin circle from one half and quarter the circle. Spread the salt on a small plate. Use one quarter lime to wet the rim of the coupés and run them head down in the salt to collect a nice salted rim.
Add the ice to the shaker glass. Juice the limes and add to the shaker, until we have 40g of juice.
Add 30g of Cointreau, 90g of tequila, and shake well. Pour evenly into the salted coupés, and garnish the rim with one quartered circle of lime each.
Serve while cold.