Santa Margherita Recipe

Prep

Chill a rocks glass in the freezer or fill it with ice and set aside. If using fresh citrus, squeeze the lime and orange to measure the required juice amounts (0.75 oz lime, 0.5 oz orange). If using an egg white, separate and measure 0.5 oz (about half a small egg white).

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz tequila, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz agave syrup, 0.25 oz Campari, 0.25 oz dry vermouth, 0.5 oz egg white (optional), and 1 dash Angostura bitters. Seal the shaker and shake vigorously for 10–15 seconds without ice to emulsify the egg white and build foam.

Shake with ice

Add plenty of ice to the shaker (about 6 medium cubes). Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well-chilled and slightly frothy (if egg white used).

Prepare glass

If you chilled the rocks glass in the freezer, remove it now. If you filled it with ice to chill, dump that ice and add fresh large ice cube(s) for serving.

Double strain and serve

Double-strain the cocktail into the prepared rocks glass over fresh ice using both the shaker strainer and a fine mesh strainer to remove small ice shards and egg white solids. This yields a smooth, clean drink.

Garnish

Express an orange peel over the surface of the drink to release the oils: hold the peel with the exterior skin facing down over the glass and give it a quick twist. Rub the peel around the rim (optional), then drop it into the drink as garnish. Optionally add a single small dash of Angostura bitters on the foam and drag a toothpick through it for a decorative flourish.

Serve

Serve immediately. Recommend drinking while cold and foam is fresh. The recipe yields a bright, slightly bitter, citrus-forward tequila cocktail balanced by agave and softened by dry vermouth.