Fly-By-Knight

Pre-chill a cocktail coupe to ensure the drink remains crisp and refreshing.

Add the egg white, freshly squeezed lemon juice, bourbon, Amaro Nonino, and Aperol to your shaker. Dry shake the mixture to emulsify the egg white.

Add ice to the shaker and shake again to chill the ingredients thoroughly.

Strain the mixture into the pre-chilled cocktail coupe, allowing the foam to settle and any cloudiness to clear.

For the wine float, gently submerge the head of a bar spoon near the edge of the glass, just below the foam. Slowly and carefully pour the red wine down the spiral of the bar spoon, allowing a red layer to form between the drink and the foam.

Once the float is complete, carefully remove the bar spoon. Use a bar towel to wipe down the head of the spoon, then smooth over the foam with the curved side to conceal the entry point of the float.