This is a great one from the Roger Room.
1 1/2 ounce Japanese Whiskey (I used Yamazaki 12 year)
3/4 ounce Lemon Juice
1/2 ounce maple syrup
3/4 ounce egg white
Shake and strain. It's good to do a dry shake (no ice) first to emulsify the egg, then add your ice and do the proper shake. Spray or dash some angostura on top after you've poured. At the Roger room i think they use a 50/50 mix of Bacardi 151 and angostura to spray their logo on top. I'm fine with just the angostura.
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