G-love Recipe

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water while you prepare the cocktail.

If using fresh grapefruit, juice and strain to remove pulp. Measure all ingredients so they're ready at the bar station.

Dry shake

Add gin, elderflower liqueur, lime juice, grapefruit juice, simple syrup, and egg white (or aquafaba) to a cocktail shaker. Do not add ice yet. Seal the shaker and shake vigorously for 12–15 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add the measured cup of ice, reseal, and shake hard for 12–15 seconds until the outside of the shaker is very cold (this chills and slightly dilutes the drink).

If you prefer a slightly stronger citrus bite and less dilution, perform a single longer wet shake (20 seconds) after the dry shake instead of two shorter shakes.

Dump the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh strainer to ensure a smooth, frothy surface.

Add 2 dashes of Angostura bitters atop the foam. Using the tip of a toothpick or a cocktail pick, gently drag the bitters into a simple pattern (three dots or a small swirl) for visual appeal.

Garnish with a grapefruit twist expressed over the drink (twist skin-side down to release oils) and drop it on the rim or float it on the foam. Optionally place one small edible flower on the foam for an elegant touch.

Serve immediately while foam is fresh. Recommend as a single-serving aperitif or light evening cocktail.

If serving on the rocks instead of up: fill an old-fashioned glass with the 0.5 cup serving ice, double-strain the cocktail over the ice, then garnish as above.