If using fresh orange and lemon juice, squeeze and measure juices first. In a cocktail shaker, add vodka, triple sec, fresh orange juice, fresh lemon juice, simple syrup and orange bitters. If you want a silky, frothy texture, add the egg white (or 0.5 oz aquafaba for vegan substitution).

Dry shake

Remove the shaker lid, add no ice, and shake vigorously for 10–15 seconds to emulsify the egg white (if used) and incorporate the ingredients. This step creates a creamy foam.

Wet shake

Open the shaker, add 6 ice cubes, reseal and shake hard for 10–15 seconds until the outside of the shaker is cold and well-chilled (about 15–20 seconds total including dry shake).

Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh strainer) to remove ice shards and any citrus pulp.

Garnish

Express the orange peel over the surface of the drink to release oils, then rub the peel around the glass rim and either drop it in or rest a wheel on the glass. Lightly grate a small amount of orange zest over the foam or surface for aroma and a decorative finish.