2 oz Rye
1 oz Lemon juice
12 oz Maple syrup (grade b)
2 ds Peychaud's Bitters
12   Egg white (one egg should be sufficient for two drinks)
1   Lemon peel (for garnish)
Combine ingredients in a cocktail shaker and shake well, without ice, until the egg white is good and foamy, about 10-15 seconds. Add ice and shake again another 10 seconds; strain into chilled cocktail glass. Prepare your broad twist of lemon and go in for the kill.
From other users
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Note that Beretta seems to

Note that Beretta seems to have just replaced the classic sweetener with maple syrup, absinthe with Peychaud's, and retained the name of a classic drink: the original may be found in the 1930 Savoy Cocktail Book.

Drinking the Devil's Acre (p.

Drinking the Devil's Acre (p. 173) includes a whole egg white, and doesn't bother with the dry shake. The drink is attributed to Harry Craddock, adapted by Thad Vogler, courtesy of Bar Agricole.