The Sun Also Rises Recipe

Prepare and separate

Chill a coupe or rocks glass in the freezer or fill with ice water to cool. If using a whole egg, separate the white from the yolk and place the egg white in a small bowl or directly into the cocktail shaker.

Dry shake

In a cocktail shaker (no ice), add 2 oz Centenario Reposado tequila, 2 oz fresh blood orange juice, 0.5 oz simple syrup, 0.5 oz fresh lime juice and the egg white. Seal the shaker and perform a vigorous dry shake for 20–30 seconds to emulsify the egg white and build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup). Re-seal and shake again vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

Strain and top with kombucha

Discard the cooling ice/water from the chilled glass (if used). Double-strain the cocktail through a fine-mesh strainer into the prepared glass to remove ice shards and any coagulated egg bits. Slowly top the drink with 2 oz chilled mango kombucha, pouring gently so the kombucha layers slightly beneath and around the foam.

Finish and garnish

Sprinkle 1 tablespoon pomegranate arils onto the foam so they rest on top. Float a blood orange wheel on the rim or gently onto the foam. If desired, add 2 dashes of Angostura bitters onto the foam and use a toothpick to create a small decorative swirl. Serve immediately.

If you prefer not to use raw egg white, substitute 0.75 oz aquafaba (chickpea brine) and perform the same dry and wet shake technique. Always use fresh eggs from a trusted source and consume cocktails containing raw egg within a few hours.