Into the shaker with the yolk add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz ginger syrup, 0.5 oz demerara or simple syrup and 2 dashes of Angostura bitters.

Dry shake

Without ice, seal the shaker and shake vigorously for 20–30 seconds. The dry shake emulsifies the yolk and creates a silky texture and light foam.

Wet shake

Open the shaker, add about 1 cup of ice, reseal and shake hard for 12–15 seconds until well chilled and the outside of the shaker is frosty.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice chips and any coagulated bits of yolk.

Garnish / Finish

Grate nutmeg

Immediately after pouring, grate a light dusting (about 1/8–1/4 tsp) of fresh nutmeg over the foam to add warm aromatic top notes (use only a pinch if you prefer subtler spice).

Add garnish

Float a thin lemon wheel on the foam or skewer a small piece of candied ginger and rest it on the rim or on the surface of the cocktail.

Serve

Serve the cocktail immediately while foam is fresh and aromatic. Advise guests to sip rather than stir to enjoy the layered texture.