Plastic Kite

Chill a cocktail coupe in advance.

Combine the bourbon, Ramazzotti, Campari, freshly squeezed lemon juice, and simple syrup in a shaker.

Fill the shaker with ice and shake vigorously until well chilled.

Strain the mixture into the chilled cocktail coupe.

Optionally, crown the cocktail with a delicate "cloud" of Licor 43 or Galliano foam for an elevated finish.

For the optional foam, combine 2 egg whites, 3 oz Licor 43 or Galliano, 1.5 oz lemon juice and 1 oz cold water in a cream whipper. Shake for 30 seconds, charge with N2O (the source permits a second charge), shake for another 30 seconds and refrigerate for at least 1 hour. Use the prepared foam only if choosing the optional topping.