Hell & Heaven Recipe

Prepare rim

On a small plate combine smoked sea salt and chile powder. Run a lime wedge around the rim of a chilled rocks glass, then gently press the rim into the salt-chile mixture to coat about half to three-quarters of the rim for a gradient 'Hell to Heaven' effect.

If using an egg white for texture, separate the egg and reserve half an egg white (about 0.5 unit). Keep it chilled until ready to use.

Dry shake (if using egg white)

In a cocktail shaker combine reposado tequila, fresh lime juice, agave syrup, ancho chile liqueur, orange curaçao, and the egg white (if using). Seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add 6 ice cubes to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly diluted.

Place a large clear ice cube in the prepared rocks glass. Double-strain the cocktail through a fine-mesh strainer into the glass to remove ice shards and ensure a silky texture.

Garnish by floating a thin lime wheel or twist on the foam (if present). Add an edible flower or a small mint sprig on the 'Heaven' side of the rim to contrast the spicy rim. Optionally express a lime peel over the drink to add bright citrus oils.

Serve immediately with a small cocktail pick so the drinker can smell the garnish as they sip. Enjoy the interplay of smoky-spicy 'Hell' on the rim and the bright, smooth 'Heaven' of the tequila-lime base.