Belvedere Recipe

Prepare the shaker

If using egg white, begin with a dry shake to emulsify. Add vodka, fresh grapefruit juice, fresh lime juice, simple syrup, Campari, orange bitters and the egg white (if using) into a cocktail shaker with no ice.

Dry shake (if using egg white)

Seal the shaker and shake vigorously for 12–15 seconds to build foam and integrate the egg white.

Add ice and shake

Open the shaker, add a generous scoop of ice (enough to chill — about 4–6 large cubes). Seal and shake hard for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double strain into glass

Using a fine strainer and the shaker's built-in strainer, pour the cocktail into a chilled coupe or martini glass to remove small ice shards and achieve a smooth texture.

If omitting egg white

Skip the dry shake. Combine all liquid ingredients with ice and shake well for 12–15 seconds, then double strain into a chilled glass.

Express the grapefruit twist over the cocktail by holding it skin-side down about an inch above the drink and giving it a firm twist to release oils, then rub the rim with the peel and drop it into the glass (or rest a half wheel on the rim). If using microplane zest, lightly grate over the surface for an aromatic finish.

Serve immediately. The cocktail should be bright, slightly bitter from the Campari, with citrus balance and a silky mouthfeel if egg white is used.