Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Prepare glass
Chill an old-fashioned glass by filling it with ice and set aside while you mix the cocktail.
Dry shake (if using egg white)
If using an egg white for a silky foam, add the egg white, fresh lime juice and simple syrup to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build foam.
Wet shake
Add Canadian whiskey and 6 ice cubes to the shaker (along with the dry-shaken mixture if you used egg white). Shake hard for 10–12 seconds until the shaker feels cold and frosty.
Prepare serving glass
Discard the chilling ice from the serving glass and add 3–4 fresh ice cubes.
Fine strain and finish
Double-strain the contents of the shaker into the prepared glass over the fresh ice using a cocktail strainer and a fine mesh strainer (if available) to catch ice shards and any coagulated egg.
Add bitters
Carefully drop 2 dashes of Angostura bitters on top of the foam (if present) or onto the drink surface. Optionally, use a toothpick to create a small decorative swirl or pattern with the bitters.
Garnish and serve
Garnish with a lime wheel or twist on the rim. Serve immediately.