created by Chris Carlsson, SpiritsReview.com

1 1/2 oz ounces Judd’s Wreckin’ Ball Whiskey

3/4 ounce fresh lemon juice

1 teaspoon of bar / castor / superfine sugar (dissolves more easily than regular sugar) or 1 0z of simple syrup

1 small egg white

Shake for about 30 seconds to froth the egg white ( at least- longer the better)Strain into coup glass and garish foam with 3 drops of Bitters (float the bitters on the foam)
For a little flair you can use a toothpick to draw the bitters into patterns but you may lose the flavor texture if you make them too thin)