Add the grappa, Yellow Chartreuse, banana liqueur, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker without ice for a dry shake. This helps emulsify the egg and create a silky texture.

Dry shake

Vigorously shake the shaker for 15–20 seconds to aerate and create foam from the egg white. If not using egg white, skip this dry shake step.

Add ice and shake cold

Open the shaker, add the ice (about 1 cup) then shake hard for 12–18 seconds until well-chilled and the shaker feels very cold to the touch. This both chills the drink and dilutes to balance the strong grappa and herbal liqueur.

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer and the shaker strainer to remove ice shards and ensure a silky texture and clean presentation.

Garnish & Finish

Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a quick bend so the oils spray onto the drink. Then rub the twist around the rim and place it on the rim or float it on the foam.

Float the dehydrated banana chip on the foam or balance it on the rim to emphasize the banana note visually.

Optional: grate a tiny pinch of nutmeg over the foam or add a single drop of yellow food coloring at the center of the foam and gently swirl with a toothpick to create a 'crown' visual echoing the cocktail name.