This elusive tequila coupe cocktail is tart, crisp, and finishes with a soft kick. The egg white brings it all together into a creamy, dreamscape of a cocktail.
Author: By Gabriella
, peeled, juiced
Tequila (1.8 fl oz)
Cointreau (0.8 fl oz)
, 0.75 oz of juice of a
Meyer Lemon (1)
, and an
Egg White (1)
in a cocktail shaker.
Dry shake (no ice!) to incorporate the egg white with the other ingredients.
Add ice and shake again to chill the cocktail.
Fine strain into a chilled coupe. Twist an orange or lemon peel on top and discard.
Nutrition Per Serving
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