Copper Shaker Recipe

Make purée (can be prepared ahead)

Char or smoke one lemon: halve a lemon and either briefly torch the cut side until caramelized (10–20 seconds) or place under a smoking gun for 30–60 seconds. In a blender, combine 6–8 fresh blackberries, the charred/smoked lemon (juice and some charred pulp, about 1/2 lemon), and 1 tablespoon agave syrup. Blend until smooth. Strain through a fine mesh sieve into a jar to remove seeds. Yields about 3–4 oz. Refrigerate up to 3 days.

Dry shake: In a cocktail shaker add blanco tequila (2 oz), fresh lime juice (0.75 oz), fresh orange juice (0.5 oz), agave syrup (0.5 oz), smoked lemon-blackberry purée (0.75 oz), and one egg white. Without ice, seal the shaker and shake vigorously for 20–30 seconds to emulsify and build a rich foam.

Wet shake: Add a generous scoop of ice (about 1 cup) to the shaker. Shake again vigorously for 12–15 seconds until the shaker feels very cold (this chills and dilutes the drink).

Double strain into glass: Fine-strain the cocktail through a Hawthorne and fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any seeds from the purée.

Finish & garnish: Place three fresh blackberries on a cocktail pick or gently drop into the drink. Float a smoked lemon wheel on the foam. Optionally, add 2 dashes of Angostura bitters on the foam and use a toothpick to create a simple pattern. Serve immediately.