For the cocktail and garnish:

1. Combine all ingredients in a shaking tin, add ice and give a quick hard shake for ~10 seconds. Strain the cocktail back into the small end of your tin, discard the shaken ice, and then dry shake the cocktail hard for ~20-30 seconds. The dry shake will make the foam of the egg white nice and stiff. Strain again into glass.
2. Garnish with a drop of Angostura bitters into the foam, which you can swirl around with a straw or cocktail pick to make a cute latte art-esque design.
3. The two garnish options I have for you are a 10 apple slice apple-fan, which you can achieve by cutting 1/8th of an inch into the cheek of an apple then making thin slices, skewering, and fanning out the apple slices. The other garnish is an orange peel, which was achieved by taking a wide Y-peel of an orange, then cutting out a head and feet and a whole in the chest to sit the garnish on the glass.
4. When you take your Y peeler, you’ll want to apply a lot of pressure on the orange to keep the cut as wide as possible, otherwise the curve of the orange might give you an uneven size towards the bottom. Before you make your cuts, you’ll want to clean up the edges to give yourself a square peel to start with.

For the Demerara syrup:

1. This takes 5 minutes and can be eyeballed or measured with tablespoons or measurement tools most people should have in their kitchen.
2. If the reader is really in a pinch, the simple syrup could be made in the microwave by covering with plastic wrap and stirring every 2 minutes of heating until all is dissolved. Keeps for a month in the fridge after it’s finished.