Courtesy Houston Eaves, beverage director, The Esquire Tavern, San Antonio, Texas
- 1 ounce blanco Tequila
- ¾ ounce reposado Tequila
- ¾ ounce triple sec, like Combier
- ¾ ounce fresh key lime juice (if using regular limes, use 1 ounce)
- Orange peel
- Salt to rim glass, optional
Combine all ingredients except garnishes in a cocktail shaker and fill with ice. Shake well, and double-strain into a chilled coupe glass with a salted rim. Twist orange peel over the top of the drink to express orange oils. Discard the peel.