Last Bae Recipe

Combine and simmer

Place 1 cup honey, 1 cup water and 2 oz sliced fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until honey dissolves. Reduce heat and simmer 5 minutes to infuse ginger.

Cool and strain

Remove from heat and let cool to room temperature. Strain out ginger slices through a fine-mesh strainer into a clean jar. Refrigerate up to 2 weeks. Use 0.5 oz syrup per cocktail.

Prepare glass

Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail, or place in the freezer for a few minutes. Discard chilling ice/water before serving.

Dry shake (if using egg white)

If using egg white for foam and texture, add 0.5 oz egg white to a cocktail shaker and add the tequila, Aperol, lime juice, grapefruit juice, honey‑ginger syrup (0.5 oz) and 2 dashes orange bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify.

Wet shake

Add roughly 1 cup of ice to the shaker (if you dry‑shook first, add ice now). Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly frothy.

Double strain and serve

Double‑strain the cocktail into the chilled coupe using a Hawthorne and fine mesh strainer to remove ice shards and any small solids. This yields a silky texture and a clear presentation.

Garnish

Express the oils of a grapefruit twist over the surface and either drop the twist into the drink or perch a dehydrated grapefruit wheel on the rim. Serve immediately.

Notes and substitutions

For a vegan alternative to egg white, use 0.5 oz aquafaba and follow the same dry‑shake and wet‑shake steps. Adjust honey‑ginger syrup to taste (increase to 0.75 oz for more sweetness). Use blanco tequila for brightness; reposado will add warmer oak notes.