If using egg white, separate and measure 1/2 egg white into a shaker. Add 2 oz apple brandy, 1/2 oz green Chartreuse, 3/4 oz fresh lime juice, 1/2 oz fresh pineapple juice, 1/2 oz simple syrup, and 2 dashes Angostura bitters to the shaker.

Dry shake (if using egg white)

Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and build a silky foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake hard for 12–15 seconds until well chilled and the shaker is frosty.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne and fine mesh strainer) to remove ice shards and any coagulated egg bits. If not using egg white, simply fill the glass with fresh ice (optional) and strain over the ice.

Finish

Express a lime wheel over the drink to release oils, then drop it in or perch on the rim. Add a pineapple leaf or wedge for a tropical accent. If desired, grate a very light pinch of nutmeg or sprinkle cinnamon over the foam for aroma.

Serve

Serve immediately while cold. Provide a small cocktail spoon if foam is present so the drinker can taste the aromatic top before mixing with the spirit below.