Little Moon

FOR THE BITTER MELON TEQUILA:

Combine 9 ounces blanco tequila and 5 ounces bitter melon, halved lengthwise, seeded, and sliced thin, in base of cream whipper. Screw cap on cream whipper and charge with 1 N₂O cartridge. Shake cream whipper for 20 seconds. Charge with 1 more N₂O cartridge and shake cream whipper for 20 seconds. Let cream whipper sit for 3 minutes.

With nozzle facing up, cover nozzle with paper towel (to catch any small amount of spray) and very slowly vent cream whipper completely. Strain mixture through fine-mesh strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Transfer tequila to clean jar with tight-fitting lid and refrigerate for up to 1 month. (Liquor will keep indefinitely, but flavor will start to diminish).

FOR THE COCKTAIL:

Add 2 ounces bitter melon tequila, 1 ounce egg white, ¾ ounce lime juice, ¾ ounce simple syrup, and ½ teaspoon melon liqueur to cocktail shaker and vigorously shake until mixture is foamy, about 45 seconds.

Fill shaker with ice, then shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with bitter melon slice and serve.