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Epicurious

Reposado Margarita

By Eben Freeman

4.5

(29)

Photo of two Margarita in rocks glasses with lime wedges and a bowl of kosher salt on a marble countertop
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

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.

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