- 1 1/2 Ounce Woodford Bourbon
- 2 bar spoons of Vieux Carre Absinthe
- 1 Ounce egg white
- 1 bar spoon vanilla simple syrup
- 1 Ounce maple simple syrup
- Pinch of powdered sugar
- Pinch of cinnamon
Combine Woodford, Vieux Carre, vanilla, egg white, maple simple syrup, and cinnamon in a shaker tin, dry shake first. (This will help get a huge, foamy head on the cocktail.) Then add ice and shake vigorously. Strain into a Marie Antoinette glass, and dust with powdered sugar. Garnish with a few specks of cinnamon in one spot for contrast.