Contraluz Cristalino Recipe

Make syrup

Combine sugar and water in a small saucepan and warm over low heat until sugar dissolves. Add lemon zest, remove from heat and steep for 10 minutes. Strain out zest into a clean container.

Clarify

Whisk the egg white with lemon juice until frothy. Slowly add the cooled lemon-sugar liquid to the egg white while whisking gently to incorporate. Let the mixture sit 10–15 minutes until solids coagulate on top.

Carefully strain the liquid through a fine mesh lined with coffee filter or cheesecloth into a clean jar, leaving the coagulated solids behind. Chill. Use 1/4 tablespoon per cocktail; keep remainder refrigerated up to 5 days.

Chill a coupe or Nick & Nora glass in the freezer or fill with ice and set aside to cool.

If using egg white for the cocktail: add egg white, tequilas, lime juice, grapefruit juice, elderflower liqueur, agave syrup and clarified citron syrup into a cocktail shaker.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create a silky foam.

Add a large handful of ice to the shaker and shake again 12–15 seconds to chill and dilute.

Double strain the cocktail into the chilled glass to remove ice shards and ensure a clear, smooth pour. Use a fine mesh strainer over a Hawthorne strainer.

Gently top with 2 oz chilled club soda and 1 oz clear grapefruit soda or sparkling water poured down the side of the glass to preserve the foam and create a luminous, layered appearance.

If using edible glitter or pearl dust, sprinkle a pinch (about 1/8–1/4 tsp) over the surface of the foam and then gently tap the glass to settle the particles into a thin veil — this creates the 'cristalino' shimmer.

Float a thin grapefruit wheel or a twisted peel on the foam and tuck a single micro basil or shiso leaf alongside for aroma. Serve immediately.