Suprema Margarita Recipe
key lime caipirinha citrus sour, grand marnier 100, cointreau cachaca rum, simple syrup, muddled key limes, topo chico
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Ingredients
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Cocktail Base
Muddled Citrus
Finish
Method
Cocktail Base
Prepare glass
If desired, moisten the rim of a rocks glass with a key lime wedge and dip into a small plate of coarse salt. Set the glass aside.
Muddle key limes
Place the 3 quartered key limes in a mixing glass or shaker. Add the simple syrup. Using a sturdy muddler, press and twist 8–10 times until the limes are broken down and release juice and oils but not pulverized—enough to extract bright citrus and peel oil.
Add spirits and juice
Add the cachaça, white rum, Grand Marnier 100, Cointreau, and the fresh key lime juice to the muddled limes in the shaker. Add a large handful of ice (about 4–6 cubes or 1 cup crushed) to chill and dilute appropriately.
Shake
Shake vigorously for 12–15 seconds until the exterior of the shaker becomes frosty and well-chilled. This integrates the syrups, spirits, and muddled lime oils.
Finish
Double strain and serve
Double-strain the contents of the shaker into the prepared rocks glass over fresh crushed ice or a short pile of cubed ice. Double straining (mesh + fine) will catch pulp and most solids while retaining the muddled flavor.
Top with Topo Chico
Float or gently pour 2 oz of chilled Topo Chico over the top to add effervescence and lift. Stir once gently with a bar spoon to incorporate without flattening the bubbles.
Garnish and finish
Garnish with a key lime wheel or wedge on the rim. Serve immediately with a short straw. Optional: add a light pinch of flaked sea salt on top to accentuate the citrus and Grand Marnier notes.