In a cocktail shaker, add 2 oz bourbon or rye, 0.75 oz fresh lemon juice, 0.75 oz ginger liqueur (or 0.5 oz ginger syrup + 0.25 oz orange liqueur), 0.25 oz simple syrup, 2 dashes orange bitters, and 0.5 egg white if using.

Dry shake

If using egg white, seal the shaker and dry-shake (no ice) vigorously for 10–15 seconds to build a froth.

Wet shake

Add a handful of ice (about 1 cup) to the shaker, then shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (if you prefer it on the rocks, fill the glass with fresh large ice and pour).

Garnish & Finish

Express a lemon twist over the drink to release oils, then drop the twist into the glass. Garnish with a slice of fresh or candied ginger rested on the rim or floated on the foam.

Optionally, finish with a very light pinch of cracked black pepper or ground ginger over the foam for aromatic contrast.