Calvin's Cup Recipe

Combine ingredients

Chill a coupe or rocks glass by filling with ice and set aside. In a shaker, add bourbon, fresh lemon juice, honey syrup, ginger liqueur (or ginger syrup), fresh orange juice, and Angostura bitters. If using egg white, add it now.

Dry shake (if using egg)

If you included the egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add ice to the shaker (about 4–6 large cubes or roughly 1 cup). Shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosted.

Strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass using a fine mesh strainer in addition to the primary strainer to remove ice shards and any coagulated egg particles (if used).

Finish with bitters

If desired, add one small drop of Angostura bitters onto the foam and use a toothpick to make a small swirl or pattern for visual appeal.

Express the orange peel: hold the peel over the glass, skin side down, and give it a firm twist to spray oils onto the surface of the cocktail, then rub the peel around the rim and drop it into the drink.

Lightly slap the thyme sprig between your palms to release aromatics and place it gently on top of the foam (or rest it on the rim if serving on the rocks).

Serve immediately while cold. Provide a small straw if served on the rocks; if in a coupe, present without a straw.