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Add tequila, lemon juice, Angostura bitters and egg white to a cocktail shaker. Dry shake (without ice) for 10-15 seconds to emulsify egg white.
Open and fill cocktail shaker with ice. Reseal and shake vigorously for a further 10-15 seconds, or until well chilled.
Strain contents of shaker into a chilled martini glass and gently top with Bundaberg Blood Orange, creating a foamy top.
Garnish with a dried orange wheel, enjoy!