If using egg white, separate one fresh egg and set the white aside. If you prefer not to use raw egg white, skip to step 2 — the drink will be slightly less silky.

Dry Shake

In a cocktail shaker, combine the bourbon (2 oz), apple brandy (0.5 oz), pear liqueur (0.5 oz), fresh lemon juice (0.5 oz), maple syrup (0.5 tbs), chilled strong black tea or coffee (0.5 oz), Angostura bitters (2 dashes) and the egg white (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a frothy texture.

Wet Shake

Add about 6 ice cubes to the shaker. Shake again vigorously for 12–15 seconds until the outside of the shaker is very cold and the liquid is well-chilled and slightly diluted.

Strain & Serve

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass over one large ice cube (if serving on the rocks) or straight up (no ice) for a more elegant presentation.

Finish & Garnish

Garnish with a thin apple slice or a fan of pear slices. Lightly dust the foam or the rim with a pinch of ground cinnamon or rest a cinnamon stick on the glass if desired. Serve immediately.

Notes: The small amount of chilled tea or coffee adds depth and a subtle prairie-smoke note; adjust maple syrup to taste for sweetness. If using pear nectar instead of liqueur, reduce any additional sweetener slightly. Substitute apple brandy with applejack for a more rustic profile.