1.5 oz. (45 ml) Bourbon Whiskey
3/4 oz. (22.5 ml) freshly squeezed lemon juice
1/2 oz. (15 ml) rich Demerara syrup
1/2 oz. (15 ml) raw egg white or aquafaba
3/4 oz. (22.5 ml) red wine (foat)
1 lemon zest for lemon oil (optional)
How it's done
Add all ingredients except the red wine and the lemon zest into a shaking tin and dry shake (without ice) for roughly 10 seconds.
Add ice to the shaking tin and shake for another 10-20 seconds.
Double strain into an ice-filled lowball or a pre-cooled stemware glass and let it sit for a few seconds to let the foam settle.
Add the red wine, slowly, with the help of a bar spoon on top of the foam.
Squeeze the lemon zest over the drink to express the oils.