If using fresh soursop, remove seeds and skin and blend the pulp until smooth. Strain through a fine mesh sieve to remove fibers and achieve a silky purée. Measure 1.25 oz and chill. If using canned/packaged purée, stir and measure directly.

Dry shake

Add Maestro Dobel Reposado tequila (2 oz), allspice dram (1/2 oz), soursop purée (1.25 oz), fresh lime juice (3/4 oz), simple syrup (1/2 oz), and egg white (1) into a cocktail shaker without ice. Add the winter spice bitters (2 dashes). Seal and dry shake vigorously for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker, add ice (about 1 cup). Seal and shake again vigorously for 12–15 seconds until the shaker is well chilled (exterior frosts). This chills and dilutes the cocktail and further aerates the foam.

Strain and serve

Double-strain the cocktail into a chilled coupe glass or a rocks glass over a large ice cube (or into a rocks glass with crushed ice depending on preference). Use a Hawthorne strainer and a fine-mesh sieve to catch any small solids or ice shards for a smooth texture.

Garnish & Finish

Grate a small amount of fresh nutmeg over the foam (about a light dusting — ~1/4 tsp). Float a thin slice of soursop or a lime wheel on the foam or rest it on the glass rim. Serve immediately.