If using egg white: combine bourbon (2 oz), rye (0.5 oz), fresh lemon juice (0.75 oz), maple syrup (0.75 oz), allspice dram (0.25 oz) and egg white (1) in a cocktail shaker without ice. Add 2 dashes Angostura bitters. Dry-shake vigorously for 15–20 seconds until the mixture is frothy and emulsified.

Wet shake

Add about 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold and the outside is frosted, further chilling and diluting the cocktail to balance strength and texture.

Strain

Double-strain the contents into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and achieve a silken texture. If you did not use egg white, pour directly after shaking with ice and single-strain into the glass.

Garnish

Express the oils from the lemon twist over the cocktail by holding the twist over the glass, skin side down, and pinching to spray oils across the surface. Rub the rim with the peel if desired, then drop the twist into the drink. Finish with a light grate of nutmeg or cinnamon over the foam.