Add whiskey, lemon juice, egg white, syrup, and bitters to a shaker. Shake vigorously, then shake some more. Seriously, shake for longer than a minute if you can. Legend has it that the New Orleans classic Ramos Gin Fizz was to be shaken for 12 minutes! Reflect on that when your arms start to burn. Then add ice and shake some more. When everything is good and cold, strain into your chosen glass and top with soda water.

Chilling everything ahead of time, including the glass and the soda water (which you add AFTER the shaking), is a good idea since you're absolutely going to serve this one without ice in the drink itself.

A note on that chosen glass: there is such a thing as a “fizz glass”, which is something like a highball, halfway between an old-fashioned and a collins glass. Any drink that relies on bubbles for its appeal should probably be in something on the narrower and taller side to reduce the surface area and keep the foam maintained for as long as possible (a failing of the classic Champagne coupe). Lacking both a purpose-made fizz glass and the picturesque jar specified by Castro I used the glass shown in my photo, something a bit narrower and rounder than the normal old-fashioned glass, although not as tall as it probably should be. A smallish beer mug would also be the right shape and a fun way to serve this drink, as rye and maple naturally suggest rustic manliness.

I garnished with ground cinnamon but left out the sometimes called-for cinnamon stick, because you're making this for yourself and really, what are you going to do, bite it?