The original recipe calls for a simple, vigorous shake. And while that works wonderfully, I’ve found that a small extra step – a little secret from my own kitchen to yours – creates the most beautiful, cloud-like foam imaginable. It’s a way to honor the past while making it just a little more special for today.

1. The First Shake (The “Dry Shake”): In your cocktail shaker, combine the bourbon, orange juice, lemon juice, grenadine, and the two egg whites. Now, here’s the key: do this without any ice. Seal the shaker tightly and shake it with all your might for about 30 seconds. This is where the magic happens, whipping the egg whites into a beautiful, silky texture that will form a lovely, stable foam.
2. The Second Shake (The “Wet Shake”): Now, open the shaker and fill it about halfway with crushed ice. Seal it once more and shake again, this time until the outside of the shaker feels wonderfully cold, about 15 seconds. This second shake chills the drink to perfection without watering down that gorgeous foam you just created.
3. Serve and Enjoy: Strain the cocktail into small glasses. You’ll see a lovely, frothy head settle on top. Dust with a little cinnamon or nutmeg and serve right away, while that beautiful foam is still at its peak.