Cameron's Kick Recipe

Prepare and dry shake (if using egg white)

If using the egg white for a silky texture, add the bourbon, fresh lemon juice, ginger liqueur, honey syrup, orange bitters, Angostura bitters and egg white to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build foam.

Wet shake

Open the shaker, add cubed ice (enough to fill the shaker about two-thirds), re-seal and shake hard for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Strain the contents through a fine mesh strainer (to catch ice shards and any large foam bubbles) into a chilled coupe or Nick & Nora glass. If you prefer the drink over ice, strain over a large ice cube in an old-fashioned glass.

Taste and adjust: if you want more ginger heat, add 1/4 oz ginger liqueur and stir briefly; if it's too tart, add 1/4 oz honey syrup and gently stir or re-shake with a small amount of ice.

Express a lemon twist over the cocktail to release oils, then rub the twist around the rim and drop it into the glass or set a thin lemon wheel on the surface.

Lightly twist or grind a small amount of cracked black pepper over the foam or surface (one small twist) to provide a subtle spicy aroma — this is the 'kick' in Cameron's Kick.

If using, thread a small piece of candied ginger on a pick and rest it on the rim or float it on top for visual contrast and extra ginger flavor.

Serve immediately while cold and frothy. Provide a small cocktail spoon if served in a coupe so the guest can sip foam and liquid together.