With a citrus peeler remove a tongue of peel from a lemon and use it to garnish the glass. The cocktail is ready to be served.
The invention of the cocktail is attributed to Elliott Stubb in 1872; this source is stated by a story produced in 1962 by the Universidad de Cuyo, Argentina, which quotes a Peruvian newspaper, El Comercio De Iquique, according to which Mr. Stubb, landing in the city of Iquique, decided to mix whiskey with a product local, the limon de pica.
This hypothesis loses credibility if we consider that the drink is mentioned in the famous "The bartender's guide: how to mix drinks" by Jerry Thomas, published in 1862. In this perspective, the cocktail could be traced back to the ancient British seafaring practice of preparing drinks that they could support themselves during long voyages by ship, and to prevent the ailments associated with the uncomfortable conditions of living for long periods on the ship.
Before adding the ice to the shaker, it is advisable to proceed with a dry shake, to whip the egg white and start creating the foam. Then add the ice to the other ingredients and finish whipping the egg white.
You can substitute the egg white with acquafaba for a vegan version of this cocktail.
It is possible to make a vegan variant of this cocktail by replacing the egg white with another foaming element: the acquafaba. This cocktail is easily repurposed by replacing the Bourbon with any other alcoholic product of your choice, such as Vodka Sour.