Ingredients
Equipment
Method
- Place your glass in the freezer for at least 5 minutes while you prepare the drink to keep your cocktail chilled longer.
- Roll a fresh lemon on the counter while pressing down gently to break down the pulp inside. Cut the lemon in half and juice it using a citrus reamer or juicer, straining out seeds and pulp as you go.
- Using a jigger, measure out 2 ounces of whiskey and pour it into your cocktail shaker or mason jar. Add 1 ounce of fresh lemon juice and 0.75 ounce of simple syrup to the shaker.
- Crack an egg and separate the white from the yolk, letting the white drop into your shaker.
- Close your shaker tightly and shake vigorously for about 10 seconds without any ice. This dry shake allows the egg white to emulsify and create silky foam.
- Fill your shaker with fresh ice and shake hard for 10 to 15 seconds until the outside of the shaker gets frosty.
- Remove your chilled glass from the freezer and strain the cocktail into it, pouring slowly to preserve the foam layer on top. A fine-mesh strainer helps catch any small ice chips or bits of egg white.
- Express a lemon twist over the drink by twisting it so the oils spray across the surface, then drop it in as a garnish. Serve immediately while the drink is ice-cold and the foam is perfectly intact.
Notes
Fresh lemon juice is essential for the best flavor. Don't skip the dry shake if using egg white, as this creates the signature silky foam. For a vegan version, substitute aquafaba for the egg white. The drink can be made with different spirits like bourbon, rye, gin, or vodka for different flavor profiles.