If using egg white for a silky foam, add egg white, Aperol, Ancho Reyes, blanco tequila, fresh lime juice, grapefruit juice, agave syrup, and orange bitters to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify.

Wet shake

Add a large handful of ice to the shaker (or add ice to the shaker if you did not dry shake). Shake hard for 12–15 seconds until the outside of the shaker is frosty and the cocktail is well-chilled and slightly diluted.

Strain

Double-strain the mixture through a fine mesh strainer into a chilled coupe or rocks glass over fresh large ice (if serving on the rocks) to remove small ice shards and any coagulated egg bits. For a neater presentation, serve straight up in a coupe.

Garnish & Finish

If desired, lightly wet the rim of the glass with a lime wedge and dip the edge into smoked sea salt or chili-salt for a smoky, savory accent. Place a lime wheel or thin wedge on the rim or float it on top of the drink. Express a grapefruit twist over the surface to release oils and drop it in for aroma. Serve immediately.