Place only the egg white in a shaker with no ice and shake vigorously. This is known as the "dry shake" method; it froths the egg white to give the cocktail more body and better foam. Next, add the bourbon, maple syrup, caramel and pumpkin and shake vigorously with ice.
Strain into a chilled coupe. Garnish with cinnamon, nutmeg, a dash of salt and orange zest.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Geoffrey Zakarian