Roll 2–3 small white tangerines on the counter to loosen juice, then halve and juice them until you have 2 oz of fresh tangerine juice. Strain through a fine mesh if pulp is undesired.

Dry shake (if using egg white)

If using egg white, add 2 oz gin, 2 oz fresh tangerine juice, 1/2 oz lemon juice, 1/2 oz simple syrup, 1/4 oz dry vermouth, 1/4 oz white crème de tangerine (optional), and 1/2 egg white into a cocktail shaker. Close and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice (enough to chill well), then shake hard for 12–15 seconds until the shaker is very cold to the touch. If not using egg white, combine all liquid ingredients with ice and shake for 12–15 seconds.

Strain

Double strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any remaining pulp or foam lumps.

Finish with bitters (optional)

If desired, add 1 dash of Angostura or orange bitters onto the foam or surface to add aromatic complexity. Gently use a toothpick to create one small design or leave it as-is.

Garnish & Serve

Express the oils from a wide strip of tangerine peel over the drink by holding the peel 2–3 inches above the glass and giving it a gentle twist so the oils spray over the surface, then rub the peel around the glass rim and drop it into the drink or discard.

Float a dried tangerine wheel or a fresh tangerine slice on the foam/edge of the glass for presentation.

Serve immediately while cold. If you used egg white, advise guests about raw egg consumption.