Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of a classic cocktail. Reposado tequila, aged in oak for at least two months but less than a year, gives the drink a smooth smokiness. If you prefer a more vegetal flavor, you could substitute blanco (unaged) tequila; it's probably best to steer clear of añejo (aged in oak for at least a year but less than three years), which could darken the hue and add unwanted oak, vanilla, or caramel flavors.

　　To sweeten his Margarita, Freeman trades the traditional sugar syrup for superfine sugar, which gives the drink a slightly grainy texture. Freeman's final signature touch: Only half the glass gets a salted rim.

　　

Ingredients

Serves 1

　　¼ cup kosher salt

　　1 wedge lime

　　2 tablespoons (1 ounce) fresh lime juice

　　2 heaping teaspoons superfine sugar

　　1 tablespoon (½ ounce) Cointreau or other triple sec orange liqueur

　　¼ cup (2 ounces) reposado tequila

　　About 2 cups ice cubes

　　

Step 1

Spread salt on small plate. Rub lime wedge halfway around rim of 10-ounce glass (such as double old-fashioned). Dip moistened side of glass in salt to lightly coat. Set aside.

　　

Step 2

In cocktail shaker, stir together lime juice and sugar until sugar partially dissolves (about 5 seconds). Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.