Coachella Recipe

Prepare the glass

Choose a chilled coupe or rocks glass. Rub a lime wedge around the rim, then dip the rim into the coarse salt or Tajín to lightly coat. Set glass aside in the freezer or on ice to chill while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine reposado tequila (2 oz), fresh lime juice (0.75 oz), agave nectar (0.5 oz), Aperol (0.5 oz), fresh grapefruit juice (0.75 oz), orange liqueur (0.25 oz), and egg white (0.5 each). Do a vigorous dry shake (no ice) for 15–20 seconds to emulsify and create foam.

Shake with ice

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–18 seconds until the shaker exterior feels very cold and the mixture is well chilled.

Double strain and serve

Double-strain the cocktail into the prepared chilled glass to remove ice shards and any large foam bubbles. If you prefer it on the rocks, fill a rocks glass with fresh ice and pour over it instead.

Garnish and finish

Float 2 dashes of Angostura bitters on the foam (if egg white used) and gently drag a toothpick through the drops to create a subtle pattern if desired. Express a grapefruit twist over the drink to release oils, then drop it or place a thin wheel on the rim as garnish.

Notes

Adjust agave for sweetness to taste; if grapefruit is very tart, increase agave by 0.25–0.5 oz. The Aperol adds a bitter-orange note and pink hue—swap for Campari for a more bitter, deeper color if desired. Omit egg white for a lighter, non-foamy version (skip the dry shake and shake once with ice).