Dame Más Recipe

Rim the glass

Pour the smoked alderwood sea salt onto a small plate and spread it thin. Rub the lime wedge around the outside rim of a chilled coupe or nick-and-nora glass (just the outer edge where the lip will touch). Dip the outer rim lightly into the salt to adhere a thin, even layer. Set the glass aside to dry while you make the cocktail.

Dry shake: In a cocktail shaker (without ice) combine 2 oz Centenario Reposado tequila, 0.75 oz Aperol, 1 oz fresh blood orange juice, 0.5 oz fresh bergamot juice (or the suggested substitute), 0.5 oz fresh lime juice, 0.5 oz simple syrup, and the egg white. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and create a rich foam.

Wet shake: Open the shaker, add a large handful of ice (or enough to chill well). Re-seal and shake hard for 10–15 seconds until the outside of the shaker becomes very cold (about 10–15 seconds).

Double strain and pour: Using a Hawthorne strainer and a fine mesh strainer (or a double strainer), strain the cocktail into the prepared chilled coupe or nick-and-nora glass with the smoked alderwood salt rim. Double straining removes ice shards and yields a silky texture and smooth foam head.

Finish & garnish: Express the oil of a blood orange peel over the foam by holding the peel skin-side down and giving it a quick squeeze about 2–3 inches above the drink, then discard or float the peel. Place a thin blood orange wheel or a small twist on the foam. Serve immediately.