Sweet and sour, foamy and rich.

• 1 oz pink grapefruit juice
• 1 1/2 oz Ghia
• 1/4 oz orgeat
• 1 t apricot jam
• 3 T aquafaba
• grapefruit zest for garnish

Combine everything but the zest in a cocktail shaker. Dry shake (i.e. without ice). Add ice. Shake again. Strain into a coupe or lowball glass. Garnish with grated zest.

Aquafaba is magic! It’s the plant-based equivalent of egg white, minus all the sketchy qualities. 3 T aquafaba=1 egg white. You can use a little less if you just want a nice 1/4 inch of foam. The aquafaba used for the drink in the picture was drained out of a can of chickpeas from the corner store. There’s no need to buy a special product and you can eat the chickpeas later as a bonus.