Crack open an egg, then take a close look and a good whiff; discard if you smell any off aromas. (Common sense, but worth repeating when working with raw eggs; use pasteurized egg whites if you want to be extra cautious.) Add one egg white to the cocktail shaker. Add all other ingredients except ice, seal your shaker, and give a vigorous shake—bartenders call this step the "dry shake." You'll feel pressure start to build. Unseal the shaker, add ice, reseal, and shake again—the "wet shake," to chill down the drink. Strain into your cocktail glass and garnish per usual.