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Ingredients
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Cocktail
Clarified Grapefruit (makes ~12 oz, use 3 oz per cocktail)
Method
Clarified Grapefruit
- 1
Clarify the juice (make ahead, yields ~12 oz)
Pour 12 oz freshly squeezed grapefruit juice into a large container. Whisk in 2 whole egg whites thoroughly until frothy. Let the mixture rest at room temperature for 20–30 minutes — the egg whites will bind solids and begin to coagulate. Place the container in the refrigerator for 2 hours (or up to overnight) to fully precipitate solids. Line a fine-mesh strainer with several layers of cheesecloth or a coffee filter over a pitcher. Slowly pour the juice/egg-white mixture through the cloth, allowing it to drip rather than forcing it. Discard the solids in the cloth. The liquid collected is clarified grapefruit juice: clear, bright, and less bitter. Keep chilled and use 3 oz per cocktail.
Cocktail Assembly
- 2
- 3
Muddle basil
In a cocktail shaker, add 6 fresh basil leaves and 0.5 oz agave syrup. Gently muddle the leaves just enough to release bright aromatic oils — avoid pulverizing to prevent bitterness.
- 4
Combine spirits and citrus
To the shaker add 2 oz blanco tequila, 0.5 oz reposado tequila (if using), 0.5 oz mezcal, 0.5 oz fresh lime juice and 3 oz clarified grapefruit juice. Add a handful of ice (about 1 cup) to chill and dilute appropriately.
- 5
Shake and strain
Shake vigorously for 12–15 seconds until the outside of the shaker is cold. Double-strain through a fine mesh strainer into the prepared ice-filled glass to catch basil bits and small ice shards.
- 6