Last Word Margarita Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

If you want a salted/tajín rim, rub a lime wedge around the glass lip and dip rim into coarse salt or Tajín. Set aside.

In a cocktail shaker, add 1 oz Tito's Vodka or Tanqueray Gin and 1 oz Corazon Tequila.

Add 0.75 oz Luxardo Maraschino Liqueur, 0.5 oz Dolin Dry Vermouth and 0.5 oz Triple Sec.

Measure and add 0.75 oz fresh lime juice and 0.25 oz agave syrup to balance sweetness and acidity.

Add 0.25 tsp Lucid Absinthe. (If you prefer a lighter absinthe profile, instead rinse the chilled glass with absinthe: pour a small amount into the glass, swirl, discard excess, then proceed without adding absinthe to the shaker.)

Fill the shaker with ice (enough to nearly fill) and cap it. Shake vigorously for 12–18 seconds until the outside of the shaker is cold and frosty.

Discard ice or water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.

Garnish with a lime wheel or twist and drop in a Luxardo Del Santo or pickled cherry on a pick. If you performed an absinthe rinse, note the lighter anise aroma will come from the glass; if absinthe was shaken in, the anise will be integrated into the drink.

Serve immediately. Sip and enjoy the bright citrus, maraschino cherry sweetness, herbal vermouth and gin/vodka/tequila interplay with a subtle absinthe/anise note.