Scout's Honor Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (for example, 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool before using. Measure 0.5 oz for the recipe.

Optional: rim the glass

If using salt for a subtle savory edge, rub a grapefruit wedge around the rim of your chilled coupe, then dip the rim lightly into 0.25 tsp fine or smoked sea salt spread on a small plate. Set the glass aside chilled.

Dry shake (emulsify egg white)

Add 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.75 oz fresh grapefruit juice, 0.5 oz falernum, 0.5 oz honey syrup, 2 dashes orange bitters, and 1 egg white to the cocktail shaker (no ice). Seal and shake vigorously for 20–30 seconds to emulsify and create foam.

Wet shake (chill and dilute)

Open the shaker, add a large handful of ice (enough to chill well), reseal and shake hard for 12–15 seconds until the outside of the shaker becomes cold and frosty. This chills and adds proper dilution to the drink.

Double strain and pour

Using a strainer (and a fine strainer if you have one), pour the cocktail into the prepared chilled coupe or Nick & Nora glass. Double-straining removes ice shards and any coagulated egg white bits for a silky texture.

Express oils & garnish

Hold the grapefruit peel over the surface of the drink and give it a firm squeeze to express the oils across the foam; wipe the rim with the peel and drop it into the drink or rest it on the edge. Optionally, slap a fresh thyme sprig between your palms to release aroma and lay it atop the foam. Serve immediately.

Use freshly squeezed citrus for best brightness. Falernum adds clove, almond, and ginger notes — sub 1/2 oz or adjust to taste if your falernum is particularly sweet. If you prefer no egg, omit the egg white and add a 10–12 second dry shake substitute by shaking without ice for texture with aquafaba (1 oz) as a vegan alternative.