Lake Front Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or rocks glass by filling it with ice water while you build the cocktail. After finishing the cocktail, discard the ice water and add a small bed of crushed ice to the glass if you prefer a colder presentation.

2. 2

   Dry shake

   In a cocktail shaker, combine Tres Agaves Blanco Tequila (2 oz), fresh lemon juice (0.75 oz), fresh pineapple juice (1 oz), triple sec (0.5 oz), raspberry puree (0.5 oz), simple syrup (0.5 oz), and one large egg white. Close the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a foamy texture.

3. 3

   Wet shake

   Open the shaker, add 1 cup of ice, then shake again vigorously for 12–15 seconds until the outside of the shaker becomes very cold (this chills and dilutes the cocktail properly).

4. 4

   Double strain

   Double strain the mixture through a Hawthorne or fine-mesh strainer into the chilled coupe or rocks glass over the reserved 1/2 cup of crushed ice (or neat if you prefer no ice). Double straining catches raspberry seeds and any coagulated egg solids, leaving a smooth drink with a silky foam head.

5. 5

   Garnish and finish

   Top the foam with 2 dashes of Angostura bitters in a small pattern (optional). Garnish by skewering 3 fresh raspberries on a pick and resting it on the rim along with a lemon wheel. Serve immediately.

6. 6

   Safety note

   If concerned about raw egg white, use pasteurized egg white or an egg white substitute. Ensure all citrus and glassware are clean and refrigerated if required.