If you want a salted rim, rub the grapefruit twist around the outer rim of a rocks glass or coupe, then dip the rim into smoked sea salt spread on a small plate. Set glass aside to chill in the freezer or fill with ice water while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add reposado tequila, mezcal, fresh lime juice, fresh grapefruit juice, agave nectar, ancho chile liqueur, orange bitters and the egg white (if using). Do a vigorous dry shake (no ice) for 15–20 seconds to build foam and integrate the egg white.

Wet shake

Add a generous scoop of ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is well chilled and the outside becomes frosty.

Strain

Double-strain the cocktail through a fine mesh strainer into the prepared chilled glass (or into a rocks glass over one large ice cube, depending on preference). Double straining removes small ice shards and any solids from the egg white and ancho liqueur.

Finish

If using, spritz a small amount (about 0.1 oz) of mezcal over the top of the drink to add a smoky aroma. Express the grapefruit twist over the drink to release essential oils, then run it around the rim and drop it in as garnish.