Veracruz Sour

Adapted by StarChefs.com
February 2015
Yield: 1 cocktail

INGREDIENTS:

1 egg white
¼ ounce 1:1 simple syrup
½ ounce lemon juice
½ ounce lime juice
½ ounce Aperol
¾ ounce Excellia blanco tequila
1 ounce Ramazotti
lemon zest, grated with a microplane

METHOD:

Combine all ingredients into a cocktail tin and dry shake. Open tin and add ice. Shake until cold and emulsified. Open tin and, with a Hawthorne strainer and tea strainer, double strain into a double rocks glass filled with ice. Finish with lemon zest.