If you don't already have honey syrup, combine equal parts honey and very hot water (1:1 by volume). Stir until honey fully dissolves, then cool to room temperature before using.

Dry shake (if using egg white)

Add blended Irish whiskey, fresh lemon juice, honey syrup, aperitif/vermouth, orange liqueur, egg white (if using), and 2 dashes Angostura bitters to a cocktail shaker. Seal and dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the exterior shows frost. This chills and dilutes the cocktail to the proper balance.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg white bits, ensuring a smooth texture.

Finish & garnish

Add a light spritz of aromatic bitters to the foam/top of the drink, then express a lemon twist over the glass to release oils and drop it into the cocktail as garnish. Serve immediately.

Garnish

Hold a lemon peel over the drink and give it a firm twist to release the citrus oils across the surface. Run the peel around the glass rim if desired, then drop it into the cocktail. Add one small spritz of aromatic bitters directly onto the foam for aroma and visual contrast.