Cowgirl Recipe

Combine honey and water in a small saucepan (2 parts honey to 1 part water). Warm gently over low heat, stirring, until honey fully dissolves into the water. Do not boil. Remove from heat and let cool. Transfer to a sealed container and refrigerate. Yields enough syrup for several cocktails.

Muddle

Place the thinly sliced fresh ginger in a shaker. Add the fresh lemon juice and honey syrup. Using a muddler or the back of a spoon, gently muddle the ginger for about 10–15 seconds to release aromatic oils and a touch of spice. Do not pulverize into a paste—just bruise the slices.

Dry Shake (if using egg white)

Add the bourbon and egg white (if using) to the shaker. Seal and shake vigorously without ice for 12–15 seconds to emulsify and build a silky foam.

Wet Shake

Open the shaker and add ice (about 1 cup). Seal and shake vigorously for 12–18 seconds until the shaker is cold to the touch and the drink is well-chilled.

Double-strain the cocktail into a chilled rocks glass filled with fresh ice (or into a coupe if serving without ice). Use a fine-mesh strainer in addition to the shaker strainer to remove ginger solids and any ice shards, producing a smooth, refined drink.

Add 2 dashes of Angostura bitters on top of the foam (if present) or on the surface of the cocktail. Optionally, run the back of a spoon through the bitters to create a slight pattern.

Garnish with a lemon wheel or a piece of candied ginger on a pick. Serve immediately.