The Shepherd Recipe

Prepare honey syrup (if not pre-made)

Combine equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until honey is fully dissolved. Cool briefly before using. Measure 0.5 oz for the recipe.

Dry shake (if using egg white)

If using egg white for a silky texture, add the egg white to a cocktail shaker first with rye, green Chartreuse, lemon juice, honey syrup, creme de violette, and Angostura bitters. Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–18 seconds until the shaker becomes very cold to the touch and the mixture is well chilled and slightly diluted.

Strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg white bits.

Express the lemon twist over the surface of the drink to release oils, then rub the rim of the glass with the twist and drop it in or rest it on the rim.

Gently slap the thyme sprig between your palms (to release aromatics) and place it on the drink as a fragrant garnish.

Serve immediately. The cocktail should present a delicate pale color with a light foam (if egg white used) and herbal-floral aromatics from the Chartreuse, thyme and creme de violette.