Cocktail Of The Moment Recipe

Prepare ingredients

Chill a rocks or coupe glass in the freezer for 5–10 minutes. If using egg white, separate half an egg white (about 0.5 whole) into your shaker. Juice fresh lime and grapefruit and measure other ingredients.

Rim the glass (optional)

Spread a thin layer of lime juice on a small plate. Mix coarse sea salt and fine sugar on another plate. Run the lime wheel around the glass rim then dip the rim into the salt-sugar mix to coat. Set the glass aside.

Dry shake (if using egg white)

In a cocktail shaker, combine tequila, fresh lime juice, grapefruit juice, Cointreau, agave syrup, orange bitters and the half egg white. Seal and dry shake vigorously for 15–20 seconds (no ice) to build a silky foam.

Wet shake

Add a handful of ice to the shaker (about 6–8 large cubes). Shake vigorously for 10–15 seconds until the shaker is very cold to the touch and well-diluted (aim for ~15–20% dilution by weight).

Strain and serve

Double-strain the cocktail into the chilled, rimmed rocks glass over 1–2 large ice cubes (or into a coupe without ice). If you did not use egg white, simply combine ingredients with ice and shake, then strain.

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down above the glass and giving it a quick snap, then drop the twist or a lime wheel onto the drink as garnish.

Serve immediately with a cocktail napkin. Note the drink is balanced between bright citrus (lime, grapefruit), gentle sweetness (agave, Cointreau) and the agave-forward backbone of blanco tequila.