Egg white is used to make it frothy and creamy, but you can omit if you are vegan or uncomfortable using raw egg whites.
2 ounces bourbon
1 ounce fresh lemon juice
3/4 ounce simple syrup
1 egg white (optional)
1 maraschino cherry (or more if you are like me!)
In a shaker…combine all ingredients, except cherry. Shake 20 times to emulsify the egg white (if using). This is called “dry shaking”…shaking without ice. This will emulsify the egg white better. If you are not using the egg white then you can skip the “dry shake”
Add ice to shaker…
Shake, shake, shake…like 40 shakes until your hand sticks to the shaker!
Pour over crushed ice in a rocks glass, garnish with the cherry.