Make honey syrup by combining equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water), stirring until homogenous. For ginger syrup, simmer 1/4 cup sugar, 1/4 cup water with a 1-inch sliced fresh ginger piece for 5 minutes, cool and strain. Chill before using.

Dry shake

If using egg white, add bourbon, peach liqueur, lemon juice, honey syrup, ginger syrup (if using), bitters, and the egg white into a cocktail shaker. Dry shake (no ice) vigorously for 15–20 seconds until frothy. Dry shaking emulsifies the egg white for a silky texture.

Wet shake

Add cracked ice to the shaker (about 3/4 to 1 cup) and shake vigorously for another 12–15 seconds to chill and slightly dilute the cocktail. If not using egg white, skip the dry shake and combine all liquid ingredients with ice and shake 12–15 seconds.

Strain

Double-strain (using the shaker’s strainer and a fine-mesh strainer) into a chilled old-fashioned glass or rocks glass over fresh cracked ice (about 3/4 cup). This removes small ice shards and any solids from syrups or egg white.

Finish

Express a lemon twist over the drink if using, wiping the rim with the oils. Add a peach slice on the rim and a piece of candied ginger on a cocktail pick. Optionally grate a little fresh ginger over the foam or top for an aromatic 'blaze.' Serve immediately.

Garnish

Skewer the candied ginger and rest it across the glass or float the peach slice on the ice. If you used the lemon twist, place it beside the peach slice. The garnish should hint at the cocktail’s peach and ginger elements without overpowering the sip.