The cocktail equivalent of a New York egg cream, this rich and fizzy bourbon drink from bar pro Erik Adkins, of Heaven's Dog and the Slanted Door in San Francisco, is hard to put down.
1. Add the following into a shaker and vigorously dry-shake (without ice) for 10 seconds. Add ice and shake again until well-chilled:
2. Strain into a Collins glass.
3. Fill with the club soda, pouring from about 6 inches above the glass. Wait a few seconds and then add another splash of soda. This will lift the foam above the top of the glass.
4. Serve with a straw.
