Dry shake all ingredients except the Angostura. Add ice and shake again until cold. Double strain into a coupe glass. Add three drops of Angostura on top and swirl into the foam with a straw of bar spoon creating a spiral on top.
The Angostura doesn't really add to the flavor of the drink but it does add a pleasant aroma and the spiral adds eye appeal. This exemplifies my favorite style of drink. A perfect balance of sweet, sour, and bitter. Also I love the texture of egg white paired with the bitterness of the Cynar.
I created this drink at the Grand Trunk Pub in Detroit. I entered it in the Domaine de Canton cocktail competition but they apparently didn't find it as appealing as I do. This is what I want to drink at the end of a long week, hence the name.