If using egg white, add gin, lemon juice, lime juice, ginger syrup, St. Germain and egg white to a cocktail shaker (no ice). Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (enough to fill about two-thirds). Shake hard for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double strain

Double-strain the cocktail into a chilled Collins or highball glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to remove ice shards and obtain a silky texture.

Add soda & bitters

Top the cocktail with 2 oz chilled club soda, then add 2 dashes of Angostura bitters over the foam. The bitters will create aromatic highlights and a subtle color pattern on the foam surface.

Finish & Garnish

Garnish with a small sprig of fresh mint and a piece of candied ginger or a thin lemon wheel clipped to the rim. Serve immediately with a straw if desired.