Measure and prepare all ingredients. If using fresh apple cider, stir or shake the cider briefly to reincorporate any settled solids. If using an egg white, separate the white from the yolk and keep the white chilled until ready to use.

Dry shake (if using egg white)

Add the reposado tequila, apple cider, lemon juice, lime juice, simple syrup, Angostura bitters and the egg white (if using) to a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify the egg white and produce a silky foam.

Shake with ice

Open the shaker, add the measured ice (about 1 cup) and seal. Shake vigorously for 12–18 seconds until the outside of the shaker becomes frosty and well chilled. If you did not use egg white, combine all liquid ingredients with ice and shake for 12 seconds.

Prepare glass

Fill an old-fashioned glass or rocks glass with fresh ice (the serving ice). If you prefer the cocktail served neat, chill the glass instead and omit the serving ice.

Strain and serve

Using a Hawthorne or fine strainer, double-strain the cocktail into the prepared glass over the fresh ice. Double-straining will remove small ice shards and any solids from the cider or egg white foam, giving a clean texture.

Garnish and finish

Express the oils of an apple slice over the drink by holding the slice over the glass and giving it a quick twist, then rub it on the rim and drop it into the cocktail. Add a cinnamon stick for aroma if desired. Serve immediately.

Variations & notes

For a spicier profile, swap half an ounce of simple syrup for 0.5 oz chile-infused syrup or add a small pinch of ground cinnamon when shaking. To make it non-alcoholic, replace tequila with 2 oz apple shrub or non-alcoholic spirit and increase cider to 2 oz.