For Punch Recipe

Build and shake

Add Monkey Shoulder (2 oz), pamplemousse liqueur (0.75 oz), fresh lime juice (0.5 oz), honey syrup (0.5 oz) and a pinch of sea salt (0.125 tsp) into a cocktail shaker filled with ice.

Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Double-strain the mixture into a chilled Collins or highball glass filled with fresh pebble or cubed ice, leaving about 1–1.5 inches of headspace for the foam.

Top with a splash (about 1 oz) of club soda to add lift. Stir once gently to integrate soda without deflating the foam that will be added next.

Prepare foam (dry & wet shake)

Combine fresh pink grapefruit juice (1 oz), coconut milk (1 oz), egg white (1) and a pinch of fine sea salt (0.0625 tsp) plus powdered cane sugar (0.25 tsp, optional) in a clean cocktail shaker without ice.

Dry-shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Add a small handful of ice to the shaker and shake again for 10 seconds to chill and stabilize the foam.

Using a spoon, gently float or spoon the foam on top of the prepared cocktail until it forms a 1/2–3/4-inch layer. The foam should sit on the surface; avoid aggressive pouring so the base and foam remain distinct.

If you used aquafaba as a vegan alternative, follow the same dry-shake and wet-shake process; aquafaba may take a few extra seconds to create the same volume of foam.

Express the oils from a grapefruit twist over the foam and rest the twist on the glass rim or lay it on top of the foam as a decorative half moon.

Float the micro-mint sprig on the foam or tuck it against the twist for aroma.

Serve immediately with a short straw or cocktail pick so the drinker can experience the salted grapefruit & coconut foam and the Monkey Shoulder base together.