Aiming to create a drink that was refreshing and citrus-forward but with good body and structure, Henley bar lead Benjamin Rouse built on a base of blanco tequila for this recipe. “Rosé brings out the floral notes, and we balance the sweetness with agave syrup, which also brings out the earthy sweetness of the tequila without making the cocktail overpowering,” says Rouse. “Egg white gives it a wonderful, velvety texture, and we top it with a bit of soda water for a slight effervescence.”
1 oz. blanco tequila (Rouse uses Olmeca Altos)
1 oz. rosé wine
1 oz. agave syrup
¾ oz. fresh lemon juice
½ oz. fresh grapefruit juice
1 grapefruit peel swath
Egg white (pasteurized, if you prefer)
Soda water, to top
Tools: shaker, strainer
Garnish: dehydrated grapefruit powder (optional) or a grapefruit twist
Dry shake (without ice) the first 7 ingredients. Add ice to the shaker, shake again to chill, then strain into a chilled glass. Top with soda water and garnish.
Benjamin Rouse, Henley, Nashville
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