However you do your egg whites/aqua faba, but I usually do the dry shake first. Then shake with ice. Strain into old fashioned glass with a fresh cube. Express lemon peel + garnish. Dash or two in the foam and decorate as needed.
The pear eau-de-vie was Goutte de Poire Williams. Vodka was the unfiltered 'Single Estate Rye' from Belvedere.
My personal pandemic drink project.