- 2 oz Boot Hill Red Eye Whiskey
- 0.75 oz orange blossom honey syrup
- 0.5 oz fresh lemon juice
- 1 large egg white (approx. 1 oz)
- Angostura Bitters for garnish
- Fresh Cherry (pitted) for garnish
- Fresh orange wedge for garnish
Take your large egg white and pour it by itself into your cocktail shaker. Aggressively shake the egg white by itself for at least 20 seconds. You want to turn the egg white into a nice, bubbly froth before you add any of the other ingredients. This dry shake is going to ensure that you get this nice, meringue-like froth on the top of the final cocktail.
Once you've got a nice bubbly egg white, add the whiskey, syrup and lemon juice to the cocktail shaker. Add two large ice cubes and then shake again for about 30 seconds. Again, you're trying to aerate the mixture for that lovely froth.
Strain (not through a chinois or fine mesh strainer, as that will nuke your froth) into a chilled coupe glass. Add four drops Angostura on top of the froth and use a toothpick to create a design of your liking, then garnish with the orange wedge and cherry on a toothpick.