Port of Spain cocktail

Select and pre-chill a cocktail coupe glass.

Prepare a garnish by twisting a strip of lemon zest.

Combine the straight rye whiskey, Angostura Aromatic Bitters, St. Elizabeth Allspice Dram liqueur, freshly squeezed lemon juice, Monin Grenadine Syrup, and either pasteurized egg white or Fee Brothers Fee Foam in a shaker with ice.

Shake the mixture well and strain it back into the shaker.

Dry shake the mixture without ice to create a frothy texture.

Fine strain the cocktail into the chilled coupe glass.

Express the lemon zest twist over the cocktail to release its oils and use it as a garnish.