If you want grated white chocolate on the rim, chill a coupe or Nick & Nora glass in the freezer for a few minutes. Lightly moisten the rim with a little yuzu juice or simple syrup and dip into a plate with grated white chocolate. Set aside.

Add the mezcal, white chocolate liqueur, yuzu juice, mandarin juice, simple syrup, egg white, and orange bitters to a cocktail shaker (no ice).

Dry shake vigorously for 20–30 seconds. This emulsifies the egg white and creates a rich, foamy texture.

Add ice to the shaker (about 1 cup) and shake again vigorously for 12–15 seconds to chill and slightly dilute the cocktail.

Double strain the cocktail through a fine mesh strainer into the chilled prepared coupe or Nick & Nora glass to ensure a silky texture and remove any ice shards or solids.

Gently tap the glass or give a quick swirl to settle the foam so it forms an even dome on top.

Garnish & Finish

Express the mandarin twist over the foam to release oils, then place it on the foam or float a thin mandarin slice.

Optionally grate a little white chocolate over the foam (very fine) and/or sprinkle a pinch of yuzu or mandarin zest for aroma.

Serve immediately. Recommend stirring gently through the foam with a straw or spoon for the first sip if you prefer integrated flavors; otherwise enjoy the layered aroma from the foam.