Ocean Breathes Salty Recipe

Chill glass

Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water to chill while you build the cocktail.

Prepare salt rinse or rim (optional)

If you want a subtle salty note, pour a small pinch of sea salt onto a plate. For a salt rinse, wet the rim of the chilled glass with a cut grapefruit wedge and dip the rim lightly into the salt to create a thin, half or full rim. Alternatively, pour a pinch of salt into the glass and swirl to coat the inside, then discard excess—this leaves only a hint of salinity.

Add 2 oz Lunazul Blanco tequila, 0.75 oz Aperol, 1 oz fresh grapefruit juice, 0.5 oz fresh lemon juice and 0.5 oz agave syrup into a cocktail shaker.

Add a pinch of sea salt to the shaker (or omit if you used the rinse/rim method). The salt integrates with the citrus and enhances savory brightness without making the drink taste salty.

Fill the shaker with ice (about 3/4 full or roughly 1 cup) and seal.

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted on the outside.

Discard the chilling ice or water from your glass if you used that method and strain the cocktail through a fine strainer (or Hawthorne into the glass) into the chilled coupe or a rocks glass over fresh large ice, depending on preference.

Garnish with a grapefruit wheel or a grapefruit peel twist expressed over the drink. If you used the salt rinse, position the garnish on the rim so the first sip hits the salted edge.

Serve immediately. The drink should present a balanced interplay of bright tequila, bitter-sweet Aperol, citrus, rounded agave sweetness, and a subtle mineral salt note.