Agree with Errick N, - I've made this a few times in different iterations- very small squeeze of lime is the winner. Care not to overdo it. It should be like a couple of anchovies in the lamb roast- you can't taste them but it gives a little zing that guests can't identify. Also Bitter Truth aromatic bitters I prefer than Ango with this particular drink. Don't know why but that's the joy of experimenting.
Used Anejo tequila and it was great. Balanced and not too sweet. Reading the comments, next time I would do either a little less syrup or a squeeze of lime. Perfect in the afternoon.
This is wonderful and easy. I'm going to use .25 oz of agave for less sweetness, next time, and I gently squeezed a lime wedge over the top after stirring and pouring into a chilled glass with a big ball of ice.
¡Qué rico! A delicious tequila-forward drink. It’s fun following all the directions to get the dilution right (a tried-and-true Difford’s technique). Amazing how just the oils from the lime zest add a classic flavor without the juice.
Stirring with ice in the serving glass and then adding more ice and stirring some more is a Dick Bradsell technique. To be honest, I now usually simply stir with ice in a mixing glass and then strain into a chilled ice-fill old-fashioned glass. Hence, I have amended the "How to make" above as simpler to follow and seems to yield much the same result.
A superlative cocktail that is true to the base spirit and is livened with the agave and lime. Cocktailing at its finest with bitters and dilution making the whole greater than the sum of its parts.