Yeah, like like the Ramos Gin Fis, right? You know, you want something almost more like a milkshake with a nice little frothy head rather than distinct towers above it, right?

Towers above it. Like and that's and when you do that, that's just all egg white and basically butter that's on top of the drink. Yeah, you know.

So how about you talk us through that preparation now, along with measurements as if you're making the string for us right here today?

I mean, it's super easy. I start with an ounce and a half, which is 45 milliliters of Amorado, the Amorado of your choice. Like I said, we use De Serrano at the bar, but the other two that I mentioned, Lesaroni and Luxardo are both fantastic as well. I feel like De Serrano is kind of the original, you know, and we that's why we use that, you know, it's sort of like the OG. Anyways, so 45 milliliters of that, we then do three quarters of an ounce of cast strength bourbon, the stronger, the better. That's 22.5 milliliters for those of you not in the United States. Do a full ounce of freshly squeezed strained lemon juice, which is 30 milliliters. Egg white, as we noted, lightly beaten, very lightly beaten. You're not trying to, you know, you're not squeezing out a bunch of foam into the jigger, just a nice silky smooth egg white. That's half ounce, 15 milliliters. And then I do a teaspoon of two to one simple syrup, just to bump up the richness, teaspoon is five milliliters, just to bump up the richness, bring a little bit of that sweetness back. I've tried it without. I've seen people say that they leave it out because they think the drink's too sweet. It doesn't really register as sweetness as much as it does body and mouth feel. So I think that that teaspoon of two to one simple syrup is really crucial. And then, you know, the best ice cubes, the coldest largest ice cubes you can get, shake the heck out of it, strain it into, I do an old-fashioned glass, you know, like a 10 ounce old-fashioned glass, classical-fashioned glass. Straight in there, top with ice. And then, you know, my preferred garnish is a big, beautiful lemon twist, preferably done with a cheese slicer as per my website. And then,

and then, and then, I,

we like to use a brandy cherry because I like that classic emerald sour presentation, which is the flag, right? Like a lemon wedge, and a maraschino cherry, a bright red maraschino cherry with a toothpick speared through them, stuck onto the side. We do a big, beautiful lemon twist, squeeze that over the top into the foam, you know, kind of nestled in there, and then put a emerald cherry, a brandy, to emerald cherry on a toothpick and kind of tuck that into the peel.

Phenomenal. And

that's it. Yeah, that's it.

Fantastic.