“After tasting it more times than I wanted,” Arnett-Graham says, “I figured that the herbaceousness of gin mixed with the toasty notes of port and citrus components of Cointreau would work really well with the bitterness of grapefruit.” How the flavor of the royal jelly fit into the drink was difficult to describe, but it didn’t disappear the way it did in the cocktail with egg white.

2 slices grapefruit.5 oz Cointreau2 oz Bombay Dry Gin1 oz tawny port.25 oz royal jellyMesquite-smoked ice cubeGrapefruit swath (for garnish)