This cocktail is the kind of drink that looks like it came from a serious craft bar but comes together in your own kitchen with just a handful of ingredients. The double-shake method — first dry, then with ice — builds that gorgeous, silky foam on top without any dairy or nut-based additions that might otherwise cause concern. For anyone navigating oral allergy syndrome, fresh fruits and raw proteins can sometimes be the tricky part of a recipe, but pasteurized egg white sidesteps the raw-protein issue, and the lemon juice is used in a small, well-diluted quantity that many people tolerate comfortably in cocktail form. Pure maple syrup brings a warm, earthy sweetness that plays beautifully against the smoky depth of bourbon, making this feel far more complex than its short ingredient list suggests. A few dashes of Angostura bitters on the foam add a gorgeous speckled finish and a subtle herbal note that takes the whole glass up a notch. It's the kind of cocktail you'll want to make again the moment you finish the first one.
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Combine the bourbon, lemon juice, maple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is frothy and slightly opaque.
Add a generous handful of ice to the shaker. Seal and shake again for another 10–12 seconds, until the outside of the shaker is very cold to the touch.
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