Inspired by the Cold Spring cocktail from the Island Creek Oyster Bar, I messed with the proportions and substituted some apple brandy in place of the cognac. And you thought apples were out of season.
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1.5 oz apple brandy (I used Laird's Bonded)
3/4 oz lemon juice
1/2 oz maple syrup
1 egg white (3/4 oz)
Combine all the ingredients except the bitters in a cocktail shaker. Dry shake for 15 seconds. Add ice, shake again. Double-strain into a coupe glass and garnish with Angostura or Fee Bros. Old Fashioned bitters. I prefer Fee Bros here.