Get ready for Cinco de Mayo and quench your thirst with Chef Uno's top shelf version of the classic margarita, the Chinorita.
2 ounces Herradura Tequila Blanco
1 ounce Cointreau
3/4 ounce fresh lime juice
1/2 ounce agave
2 lime wheels (1/4" slices)
1/4 cup course kosher salt
1 tablespoon pink peppercorn
Using a cocktail shaker, place tequila, Cointreau, lime juice, agave, one lime wheel and 3/4 cup ice cubes. Shake until icy cold, 20-30 seconds. In a gallon size storage bag, roughly grind the pink peppercorn and mix with the salt. Take the other lime wheel and moisten the lip of the glass, then rim with peppercorn salt mixture. Fill the glass with ice, strain cocktail, and enjoy responsibly.
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