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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare
Chill a coupe or small cocktail glass by filling it with ice and setting it aside, or place it in the freezer for a few minutes.
Measure
Measure and add 1 oz rye whiskey, 1.5 oz Angostura aromatic bitters, 0.5 oz orgeat, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup (optional) into a cocktail shaker. If using egg white for a silkier mouthfeel, add 0.5 egg white now.
Dry Shake
Seal the shaker and dry shake (no ice) vigorously for 10–15 seconds. This emulsifies the egg white and integrates the bitters and orgeat, creating a frothy texture.
Wet Shake
Add ice to the shaker (about 3 large cubes) and shake again vigorously for 10–15 seconds until the shaker is very cold to the touch and the exterior is frosty.
Strain
Discard the ice from the chilled glass. Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer (this removes ice shards and any coagulated egg white).
Garnish
Express the oils of a lemon twist over the surface, rub the peel around the rim if desired, then drop it into the drink. Add 1–2 small drops of Angostura bitters onto the foam/surface for aroma and visual contrast.