Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until the honey dissolves completely. Cool to room temperature before using. Store refrigerated for up to 2 weeks.

Dry shake (if using egg white)

If using the egg white for a frothy texture, add the gin, pink grapefruit juice, lemon juice, lime juice, honey syrup, orange liqueur, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (about 4 oz or enough to fill roughly 2/3 of the shaker). If you performed the dry shake, add ice now. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled and diluted.

Strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice if preferred) to remove ice shards and any coagulated egg white. The finished cocktail should be pale pink with a silky foam if egg white was used.

Garnish

Optional rim: Lightly brush the glass rim with a little honey (1 tsp) and gently dip the rim into superfine sugar if you want a sweet border. Place the rimmed glass aside before pouring.

Finish

Express the grapefruit twist over the surface of the drink to release oils, then drop it into the glass or rest it on the rim. Float or place the lime wheel on the rim or on the surface as a second accent.