In a cocktail shaker, add the Zephyr Gin, seasonal preserves (0.5 tbs), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), Peychaud's bitters (2 dashes) and the egg white. Do not add ice. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white with the other ingredients, creating a creamy foam.

Wet shake (chill & dilute)

Open the shaker, add a generous handful of ice (about 3/4 to 1 cup). Seal and shake vigorously for another 10–15 seconds until the shaker is cold to the touch. This chills and properly dilutes the cocktail.

Double strain into the chilled coupe or Nick & Nora glass through a fine-mesh strainer (to remove any preserve solids and small ice shards). You should see a glossy foam head from the egg white.

Finish & garnish

Add 2 small drops of Peychaud's bitters on top of the foam and, using a toothpick, gently swirl to create a subtle pattern if desired. Garnish with a lemon twist or thin lemon slice on the rim.

Serve immediately. Encourage the drinker to nose the lemon garnish before sipping to enjoy the aromatics.

Alcohol-free option

Chill a coupe or serving glass as above.

If using preserves, ensure they are smooth. Add the alcohol-free gin substitute (2 oz), preserves (0.5 tbs), lemon juice (0.75 oz), simple syrup (0.5 oz), nonalcoholic bitters (2 dashes) and egg white (or aquafaba) to a shaker.

Dry shake

Seal and shake vigorously without ice for 15–20 seconds to produce foam.

Wet shake

Add ice, then shake 10–15 seconds to chill and dilute.

Double strain into the chilled glass to remove solids. Top with two small drops of nonalcoholic bitters, swirl if desired, and garnish with a lemon twist.

Serve immediately.