North American Press Sonoma, Ca Recipe

Prepare rim

Pour smoked sea salt onto a small plate. Moisten the outside rim of a chilled coupe or rocks glass with a grapefruit twist or a little lime juice, then dip the rim lightly into the smoked sea salt to coat an even, thin line. Set the glass aside chilled.

Juice citrus

Measure and freshly squeeze lime and grapefruit juice. Strain juices through a fine mesh if pulp is heavy to ensure a clean texture in the finished cocktail.

Dry shake (if using egg white)

If using egg white for texture, add the egg white to a cocktail shaker and give it a vigorous 10–15 second dry shake without ice to emulsify. This step is optional; omit for a clearer cocktail.

Add remaining ingredients

To the shaker add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz agave syrup, 0.25 oz Yellow Chartreuse, and 2 dashes orange bitters. Add the dry-shaken egg white (if used).

Shake with ice

Fill the shaker with ice (about 1 cup or enough to nearly fill). Shake vigorously for 12–18 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly frothy (longer if using egg white).

Double strain

Double-strain the cocktail into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated egg bits for a silky texture.

Garnish

Express the oils of a grapefruit twist over the drink by holding it over the surface and pinching to release the zest oils, then either discard or place the twist on the rim as garnish. Serve immediately.

For a slightly brighter, less sweet version, reduce agave syrup to 0.25 oz. For a smoky accent, swap reposado for a lightly rested mezcal (use 1.5 oz mezcal + 0.5 oz reposado to keep balance). If you prefer no egg white, the cocktail will be clearer and still balanced; perform one shake with ice for best chill and dilution.