If you want a lightly salted rim, rub a lime wedge around the outer rim of a chilled coupe or rocks glass, then dip the rim into coarse sea salt or smoked salt. Set the glass aside.

Make the cocktail

Dry shake (if using egg white)

If using egg white for a silky texture, add the egg white, Clase Azul Plata, lime juice, lemon juice, agave syrup, orange liqueur and bitters to a cocktail shaker without ice. Dry shake vigorously for 12–15 seconds to emulsify and create foam.

Wet shake

Add ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosted. If you skipped the dry shake, perform this step after combining ingredients with ice.

Strain the cocktail through a fine mesh strainer (and a julep strainer if available) into the prepared chilled glass to ensure a silky texture and to remove any small ice shards or egg solids.

Garnish and serve

Express the oils of a lime peel over the drink by holding the peel skin-side-down over the glass and giving it a firm squeeze, then rub the peel on the rim and drop the wheel or peel into the drink. Alternatively, float a thin lime wheel on top.

Serve immediately and enjoy. Estimated alcohol-forward, bright, and slightly sweet profile showcases the clean agave and floral notes of Clase Azul Plata.