1.5oz Vodka
.5oz Aperol
.75oz St Germain
.75oz Grapefruit
.75oz Lemon Juice
Egg White
Let's start with the egg white. You can use carton egg white, or a vegan alternative like aqua faba (Chick Pea Juice). I prefer fresh egg whites the texture they give is incomparable to other methods. PS don't worry about salmonella, it only lives in the shell and any alcohol you put in the cocktail kills anything of concern anyway. Separate out your egg white then add the Vodka, aperol, st germain, grapefruit, and lemon juice. Pop on the top shaker and wrap a towel around the seam. This will be a dry shake with NO ICE. Without ice there is no seal so you don't want a face full of eggy booze. Shake as hard as you can for about 15-20 seconds. This step is what creates the silky texture and the top foam. Crack the seal and fill the shaker up half way with ice and slow shake to chill. Slow Shaking prevents the foam from breaking. Strain half of the cocktail into a coupe glass then give the shaker a couple swirls before finishing straining. The result is a slightly bitter and floral spring time classic.