Bernardino Sour

Begin by adding the Fernet Branca, freshly squeezed lemon juice, maple syrup, and egg white into a shaker.

Dry shake the mixture vigorously to emulsify the egg white.

Add ice to the shaker and shake again to chill the mixture.

Strain the cocktail into a highball glass, ensuring no ice is included.

Float a couple of dashes of Angostura bitters on top of the drink.

Garnish with a mint leaf for a refreshing aromatic finish.