The recipe for this traditional cocktail first appeared in 1862 when it was included in Jerry Thomas’s The Bartender’s Guide. However, it had been in existence for decades prior to its publishing as it had been popular with sailors who drank a form of the concoction to prevent the onset of scurvy. 

Ingredients:

2 oz bourbon
¾ oz lemon juice
½ oz simple syrup

1 egg white

Add all ingredients together in a shaker and shake vigorously. Add ice and shake once more. Then pour through a strainer into a glass, with or without ice as preferred.

Garnish with a slice of lemon or orange.

Cheers!

Tip: Shaking the ingredients without ice will allow more foam from the egg white to form.