If serving chilled without ice, place a coupe or nick & nora glass in the freezer for several minutes. If serving on the rocks, fill a rocks glass with fresh ice and set aside.

Add ingredients to shaker

Into a cocktail shaker, pour 2 oz blended Scotch, 0.75 oz fresh lemon juice, 0.5 oz cranberry grenadine, 0.25 oz Gilka Kummel, and 0.25 oz simple syrup. If using egg white for texture, add 0.5 egg white now.

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add about 1 cup of ice to the shaker. Seal and shake hard for 12–18 seconds until the shaker is very cold to the touch and the outside is frosty.

Strain

Double-strain the cocktail into the prepared chilled coupe or into the rocks glass over fresh ice using a Hawthorne and fine mesh strainer. Double-straining removes small ice shards and any coagulated egg bits.

Garnish and finish

Express a lemon twist over the drink to release oils, then drop the twist in or rest a lemon wheel on the rim. If you want an extra anise/caraway note, lightly dust the foam or surface with a pinch (about 1 tsp) of dried caraway seed or flaked anise. Serve immediately.