Espadín Flip del Corazón

Separate the egg: crack into a clean bowl, scoop out the yolk with your hand or a large spoon, and place the white in one shaker tin and the yolk in the other. (The yolk will be used for the flip body.)

Roll the limes firmly on the counter to release their juices, then juice them with a citrus press to yield 1.5 oz of fresh lime juice. Strain through a fine mesh sieve to remove pulp and seeds.

Cut the orange in half and juice to yield 0.75 oz of fresh orange juice. Strain and set aside.

Add the egg white to the shaker tin with the egg yolk. Pour in the tequila (4 oz), agave syrup (0.75 oz), honey (0.5 oz), lime juice (1.5 oz), and orange juice (0.75 oz). Add one sprig of cilantro for herbaceous aroma.

Add ice to the shaker — fill two-thirds full. Seal tightly with the other shaker tin.

Shake vigorously for 15–20 seconds, until the outside of the shaker is thoroughly frosted and the cocktail is light and airy. Open and check the texture: it should be thick, glossy, and hold a soft peak when poured.

Gently clap the remaining cilantro sprigs between your palms to release their oils, then place one atop each glass as a garnish and aromatic cue.

Dust a whisper of salt over the foam or run a lime wedge around the rim of each coupe for a traditional cantina touch. Serve immediately while the foam is at its finest.