If you want a subtle salty contrast, rub a grapefruit wedge around the rim of a chilled rocks glass and dip the rim lightly into fine-grain sea salt or smoked salt. Set the glass in the freezer while you mix the cocktail.

If using egg white, separate one egg and reserve half (about 0.5 egg white). Keep chilled until ready.

Mixing

Combine the tequila (2 oz), citrus-forward amaro (0.5 oz), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), agave syrup (0.5 oz), orange liqueur (0.25 oz), Angostura bitters (2 dashes) and the optional egg white (0.5 unit) in a cocktail shaker.

Dry shake (no ice) vigorously for 10–15 seconds if using egg white. This develops a silky foam and emulsifies the egg white with the other ingredients.

Add ice (about 1 cup) to the shaker and shake again vigorously for 12–18 seconds until the shaker is cold to the touch and well diluted.

Finish & Serve

Remove the chilled glass from the freezer. Double strain the cocktail into the prepared rocks glass over fresh ice (use one large cube or a few smaller cubes). Double straining (through a fine mesh) removes small ice shards and ensures a silky texture.

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down and giving it a sharp bend over the surface. Rub the twist around the rim (if not salted) and drop it into the glass, or float a grapefruit wheel on top.

Optionally, add 1–2 more dashes of Angostura bitters on the foam (if egg white used) and use a toothpick to create a small design.

Serve immediately.