Wi$h Li$t Recipe

Chill glass

Place an old-fashioned (rocks) glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure out the tequila, dry vermouth, lime juice, cognac, maraschino, agave, and bitters into a jigger or small mixing cup so you can add them quickly to the shaker.

Dry shake (if using egg white/aquafaba)

In a cocktail shaker, add the tequila, dry vermouth, fresh lime juice, cognac, maraschino liqueur, agave nectar, orange bitters, Angostura bitters, and the egg white (or aquafaba). Seal the shaker and dry-shake (no ice) vigorously for 15–20 seconds to emulsify and create a silky foam.

Wet shake

Open the shaker and add ice (enough to fill two-thirds of the shaker). Seal and shake vigorously for another 15–20 seconds until the exterior of the shaker becomes very cold and the foam has thickened.

Rinse the glass

Remove the chilled glass from the freezer or discard the ice water. Pour 0.25 oz barrel-aged rum into the bottom of the glass, swirl to coat the interior, then discard any excess or leave a thin film per preference. This adds a subtle aged aroma and weight.

Double strain

Using a Hawthorne strainer and a fine mesh (or tea) strainer, double-strain the cocktail from the shaker into the rinsed old-fashioned glass over one large clear ice cube. Double-straining ensures a smooth texture free of ice shards and egg white solids.

Express the oils from the orange peel over the drink by holding the peel skin-side down over the glass, giving it a sharp twist about 4–6 inches from the surface to spray the oils onto the foam and spirit. Optionally, flame the peel briefly before expressing for additional aroma (exercise caution). Rub the peel around the rim and drop it into the drink as garnish. If using, add a flamed sugar or dehydrated lime wheel on top of the foam as an extra flourish.

Serve immediately with a small cocktail napkin. The finished cocktail should balance gentle agave sweetness, bright lime acidity, herbal dryness from the vermouth, and a rounded oak/fruit note from the cognac and rum rinse — a refined, wish-list worthy craft cocktail.