From: Head bartender Chris Burmeister, Outpost, Santa Barbara, CA. Yield: 1 serving.

1½ oz. Woodford Reserve Bourbon

1 oz. buttered pecan syrup

½ oz. heavy cream

1 barspoon St. Elizabeth's All Spice Dram

1 egg white

as needed for garnish, ground cinnamon

Dry shake until all ingredients they are emulsified. Add ice and shake again until cold and properly diluted. Double strain into a 6-oz. coupe and garnish with ground cinnamon swirled atop. If desired, serve a pecan cookie alongside.