Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.
Back in March, longtime veteran New York chef (though California native) Jonathan Waxman jumped coasts, debuting Waxman's, a seasonal Cali-Italian number in partnership with local restaurateur Howard Greenstone. Here, one will find classic Waxman dishes, like his roasted chicken with salsa verde, in addition to pastas and other wood-fired proteins. On the beverage side, there's a mix of California and Europe wines, plus a slew of classic cocktails, like the Waxman-approved margarita below.
Waxman Margarita
Makes 1
2 ounces tequila, such as Cimarrión Blanco
1 ounce lime juice
1/2 ounce triple sec, such as Combier
coarse salt
lime
Combine all ingredients in a cocktail shaker with ice. Shake until well chilled, about 10 to 20 seconds. Meanwhile, run a lime wedge around the rim of a double rocks glass. Then dip the lip of the glass in coarse salt. Strain cocktail into salt-rimmed glass with fresh ice. Garnish with a lime wheel.
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