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Ingredients
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Cocktail
Garnish & Top
Method
Cocktail
- 1
Prepare ingredients
Juice fresh makrut lime, grapefruit, and lemon. If using makrut lime leaf for muddling aroma (optional), remove the central stem and bruise the leaf gently between fingers to release oils.
- 2
Dry shake (if using egg white)
In a cocktail shaker, combine Monkey 47 gin (2 oz), makrut lime juice (0.5 oz), grapefruit juice (0.75 oz), lemon juice (0.25 oz), simple syrup (0.5 oz), egg white (0.5 oz, optional) and 2 dashes grapefruit bitters. Seal and shake vigorously without ice for 10–15 seconds to emulsify and produce foam.
- 3
Wet shake
Add ice (about 1 cup) to the shaker. Shake hard for 12–15 seconds until the shaker is very cold to the touch and well-chilled.
- 4
Strain
Double-strain the cocktail into a chilled highball or Collins glass filled with cracked ice to remove ice shards and any pulp. Leave room at the top for soda (about 2 oz).
Garnish & Top
- 5
Top: Gently pour or float 2 oz club soda over the back of a spoon to preserve the foam and create a light effervescence.
- 6
Garnish: Slap the makrut lime leaf between your palms once to release the aromatics, then tuck it into the drink or float it on top. Add the grapefruit wheel or twist on the rim or on top of the ice.
- 7
Finish: Optionally express a small grapefruit peel over the top to spray oils, then add 1–2 extra drops of grapefruit bitters on the foam for aroma and visual appeal. Serve with a straw and stirrer.