Ingredients:

  • 100g granulated white sugar
  • 100ml filtered water
  • 2 whole Ceylon cinnamon sticks, shattered
  • 3 whole star anise pods
  • 120ml Reposado Tequila
  • 60ml fresh lime juice
  • 30ml orange liqueur (Cointreau or Pierre Ferrand)
  • 45ml prepared spiced syrup
  • 2 tbsp coarse sea salt
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Prepare the syrup: Combine 100g sugar, 100ml water, shattered cinnamon sticks, and star anise in a small saucepan. Bring to a rapid boil for 2 minutes, then remove from heat and let steep for 3 minutes. Strain through a fine-mesh sieve.
  2. Rim the glasses: Mix 2 tbsp sea salt, 1 tbsp sugar, and 1 tsp ground cinnamon on a small plate. Rub a lime wedge around the rims of two rocks glasses and dip into the mixture at a 45-degree angle. Fill glasses with fresh ice.
  3. Shake the cocktail: In a cocktail shaker filled with ice, combine 120ml tequila, 60ml lime juice, 30ml orange liqueur, and 45ml of the cooled spiced syrup.
  4. Double strain and garnish: Shake vigorously for 15 seconds until frosty. Double strain into the prepared rocks glasses. Garnish with an extra star anise and a dehydrated orange wheel.