The Cody Recipe

Combine and cool

Combine equal parts honey and water in a small saucepan. Warm gently over low heat, stirring until the honey fully dissolves into the water (do not boil). Remove from heat and cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks.

Dry shake (if using egg white)

If using egg white for texture, add 2 oz tequila, 0.75 oz lime juice, 0.5 oz grapefruit juice, 0.5 oz honey syrup, 0.25 oz Aperol, 2 dashes orange bitters, and 0.5 oz egg white to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Open the shaker and add a large handful of ice (about 1 cup). Seal and shake hard for 10–15 seconds until the shaker is very cold to the touch and the outside is frosty.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if you prefer it on the rocks) using a fine mesh strainer to remove ice shards and any coagulated egg white.

Garnish and serve

Express the oils of a grapefruit twist over the cocktail by holding the twist over the drink and giving it a quick snap, then drop the twist into the glass or perch a thin grapefruit slice on the rim. Serve immediately.

No-egg variation

If you omit the egg white, skip the dry shake and perform the wet shake with ice for 10–15 seconds, then strain and garnish as above. The drink will be a bit less silky but the flavors remain the same.