Chill a coupe or sour glass in the freezer or prepare a rocks glass with a large ice cube. Freshly squeeze lemon juice and measure gin, Campari, sweet vermouth, simple syrup, and egg white (or aquafaba).

Dry shake

Combine gin, Campari, sweet vermouth, fresh lemon juice, simple syrup, egg white (or aquafaba), and orange bitters in a cocktail shaker without ice. Seal and shake vigorously for 15–25 seconds until the mixture becomes frothy and emulsified.

Wet shake

Add a generous handful of fresh ice to the shaker. Shake again vigorously for 10–15 seconds to chill and dilute the cocktail while preserving the foam.

Double strain

Double strain the cocktail into the chilled coupe or into a rocks glass over the large ice cube using a Hawthorne and fine mesh strainer. Double straining removes ice shards and ensures a silky texture.

Garnish & Finish

Express the oils of the orange peel over the surface of the foam by holding the peel skin-side down and giving it a firm twist above the drink, then rub the peel around the glass rim and place it on the foam as a twist or drop it in. Optionally float a dehydrated orange slice on the foam.

If desired, lightly grate a small pinch of nutmeg or cinnamon over the foam for an aromatic finish. Serve immediately.