Run a lime wedge around the rim of a rocks or coupe glass. Spread the coarse or flaked salt on a small plate and press the glass rim into the salt to coat. Set the glass aside.

If using egg white, separate and reserve about half an egg (approximately 0.5 unit). Dry shake (no ice) will be used to create foam.

Mixing

Combine ingredients

In a cocktail shaker add 2 oz blanco tequila, 0.75 oz dry blanc vermouth, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, 0.5 oz agave syrup, and the 0.5 unit egg white (if using).

Dry shake

If using egg white, seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Shake with ice

Add about 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.

If you prefer no foam, skip the dry shake and simply add ice to the shaker and shake ingredients for 12–15 seconds.

Strain & Serve

Double strain

If you used egg white or want a silky texture, double-strain the cocktail through a fine mesh strainer into the prepared glass to remove ice shards and any solids. If no egg white is used, a single strainer is fine.

Add fresh ice to the glass if serving over ice (rocks) or serve neat in a chilled coupe. Garnish with a lime wheel or wedge and a lime twist if desired.

Serve immediately and enjoy.