La Galape

Pour the coarse sea salt and grated grapefruit zest onto a small plate and mix to combine. Wipe the rim of a chilled coupette or rocks glass with a wedge of fresh grapefruit or a little lime juice, then dip the rim into the salt and zest mixture to create an even coating. Set the glass aside to dry briefly.

Prepare the rim

If you have clarified grapefruit juice on hand skip this step. For a quick clarification: strain fresh grapefruit juice through a fine-mesh sieve lined with a coffee filter or cheesecloth into a container. Let sit until most pulp settles (10–15 minutes), then carefully pour off the clear juice for use. Measure out 1 oz clarified grapefruit juice for the cocktail.

Clarify grapefruit juice (quick method)

In a cocktail shaker, add the reposado tequila, fresh lime juice, agave syrup, clarified grapefruit juice, orange curaçao, bitters, and egg white (if using). Close the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and build foam.

Dry shake (if using egg white)

Open the shaker, add the ice cubes, close, and shake hard for 12–15 seconds until the shaker is very cold to the touch and well aerated.

Wet shake

Double-strain the cocktail into the prepared chilled glass using both the shaker strainer and a fine mesh strainer to remove ice shards and any remaining pulp. The drink should have a silky texture and a light pink hue from the grapefruit.

Double strain and serve

Float the thin grapefruit slice on the foam or rest it on the rim. Optionally express a thin strip of grapefruit peel over the drink to release oils, then discard or add to the glass for aroma.

Garnish

If you prefer a slightly brighter citrus profile, increase lime to 1 oz and reduce grapefruit to 0.5 oz. For a non-egg version, omit the egg white and perform only the wet shake; the texture will be lighter. Use blanco tequila for a crisper result or añejo for a richer, oakier version.