Into the bottom half of an empty cocktail shaker — no ice yet! — pour the following:

• One and a half ounces of the bourbon of your choice
• A half-ounce of Pappy & Co. Bourbon Barrel-Aged Pure Maple Syrup
• A half-ounce of freshly squeezed lemon juice
• Two dashes of orange bitters (Jerry recommends Regan's)
• The white of one egg

Seal the shaker and shake it hard with no ice in it. This is called the dry shake, and it's needed with drinks that use egg white. Emulsification, you know. Then open the shaker and fill it with ice cubes. Seal it again and shake the drink until your fingers feel dangerously close to frostbitten. Strain the result into a double old-fashioned glass.

For a finishing, breakfast-y touch, grate a little fresh nutmeg on the top.