Epic Los Locos Recipe

Prepare rim

Pour chile-infused salt onto a small plate. Run the grapefruit wedge or a lime wedge around the rim of your glass to moisten it, then dip the rim into the chile salt to coat. Set the glass aside.

Dry shake (if using egg white)

If using egg white, add the egg white, fresh lime juice, grapefruit juice, agave syrup, reposado tequila, mezcal, and orange liqueur to the cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to create a frothy emulsion.

Shake with ice

Add a generous handful of ice to the shaker. If you did the dry shake, open the shaker and add ice; if not using egg white, add all liquid ingredients and ice now. Shake hard for 10–15 seconds until well chilled (exterior of shaker becomes cold and slightly frosty).

Double strain

Place a fine mesh strainer over your prepared glass and strain the cocktail into it, holding back ice and any large pulp. This yields a smooth texture and an even foam if egg white was used.

Finish

If desired, gently express the oils from the lime wheel over the drink and drop the wheel onto the foam or rest it on the rim. Garnish with the grapefruit wedge on the rim and add the cilantro or mint sprig for aroma. Serve immediately.

Use the jigger to measure spirits and juices precisely. Use the cocktail shaker for both the dry and wet shake and the fine mesh strainer to remove any small ice shards and pulp for a clean presentation.