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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare glass
Chill a coupe or coupe-style cocktail glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you mix the drink.
- 2
Dry shake (if using egg white)
In a cocktail shaker, combine vodka (2 oz), crafted grapefruitcello (1 oz), aperitivo (0.75 oz), fresh lemon juice (0.75 oz), simple syrup (0.25 oz), and 1/2 egg white (if using). Close the shaker and shake vigorously without ice for 12–15 seconds to emulsify and build a silky foam.
- 3
Wet shake
Open the shaker, add a generous handful of ice (about 1 cup) and seal again. Shake vigorously for 12–15 seconds more, until the shaker is very cold to the touch and the exterior is frosty.
- 4
Strain
Discard ice or water from the chilled glass if you used it. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any egg white solids. Aim for a smooth, slightly frothy pour.
Garnish & Finish
- 5
Express oils from a grapefruit twist over the surface of the cocktail by holding the twist skin-side down about 3–4 inches above the drink and giving it a good, quick snap. Rub the twist around the rim if desired, then place it on the rim or float a thin wheel of grapefruit in the drink.
- 6
Optionally add a small lemon zest twist for an extra bright aroma. Serve immediately.