from Beretta, San Francisco

2 ounces whiskey
1 ounce lemon juice
½ ounce maple syrup (grade A dark amber or grade B)
2 dashes Peychaud’s bitters
1 egg white
lemon peel

Combine ingredients in a cocktail shaker and shake well until the egg white is foamy. Add ice and shake again another 10 seconds; strain into chilled cocktail glass and serve with a twist of lemon.