Measure and add 2 oz gin, 0.5 oz Averna (or chosen amaro), 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 0.25 oz sweet vermouth (if using) into a cocktail shaker.

Add 2 dashes orange bitters and 1 dash Angostura bitters to the shaker to provide aromatic lift and depth.

Aromatic & Texture Lift

Dry Shake

Add the egg white (or aquafaba) to the shaker. Without ice, perform a vigorous dry shake for 15–20 seconds to emulsify and create a silky foam.

Wet Shake

Open the shaker, add a large handful of ice, then shake again vigorously for 12–18 seconds until the outside of the shaker is very cold (this chills, dilutes, and firms the foam).

Serve & Garnish

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards for a smooth texture.

Carefully grate a light sprinkle of nutmeg over the foam and finish with a lemon wheel or twist on the rim or floated on the foam.

Serve immediately. The TAUR is best enjoyed while the foam is still fresh and aromatic.