Add all ingredients into a shaker with 3 2-inch ice cubes and shake 6-10 times to chill and aerate the cocktail with minimal dilution.
Strain into a rocks glass over a large ice cube.
Garnish with a dehydrated strawberry.
*Acid-adjusted sour mix (milk-washed): Create an oleo with 10 grapefruit peels, 10 lemon peels and 4 orange peels and let it sit overnight. Combine the oleo with 9 oz grapefruit juice, 9 oz lemon juice and 4 1/2 oz orange juice until sugar dissolves. Bring 18 oz whole milk to a boil and slowly pour into sour mixture. Allow to sit and curdle for no less than 6 hours. Lastly, pour mixture through a mesh strainer several times (use the same milk-curdle-filled strainer) until mixture is relatively clear. Add ascorbic acid to taste, then bottle. Can be refrigerated for no longer than 15 days.