Bar Publica Recipe

Prepare honey‑agave syrup (if needed)

If you don't have honey‑agave syrup on hand, combine equal parts honey and agave nectar (e.g., 1/2 oz honey + 1/2 oz agave) and stir until homogenous. Let cool to room temperature before mixing the cocktail.

In a cocktail shaker, add the reposado tequila (2 oz), blanco tequila (1/2 oz), Campari (1/2 oz), fresh lime juice (3/4 oz), fresh grapefruit juice (1/2 oz), and honey‑agave syrup (1/2 oz).

Add 2 dashes of orange bitters to the shaker.

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until the exterior of the shaker is well chilled (this both dilutes and chills the mixture).

Prepare the glass: if you like a hint of salt on the rim, wet a small portion of the glass rim with a lime wedge and dip just the lip into smoked sea salt to pick up a light, even ring (optional).

Strain the shaken cocktail over a single large ice cube in an old‑fashioned (rocks) glass using a fine strainer to remove small ice shards and pulp. A single large cube will slow dilution and keep balance.

Express the oils from a grapefruit twist over the drink by holding the twist skin-side down about 2–3 inches above the glass and giving it a quick snap so the oils spray across the surface. Then rub the twist along the rim and drop it into the drink as a garnish.

Finish with a very light pinch of smoked sea salt on top of the drink (not more than a small pinch) to enhance aroma and accentuate bitterness from the Campari.

Serve immediately.