Ten Pin Gin

Fill a cocktail shaker with ice and chill it for 30 seconds, then discard the ice.

Pour the London dry gin, Mandarine Napoleon orange liqueur, dry vermouth, lime juice, egg white, and sugar syrup into the chilled shaker.

Shake vigorously for 10-15 seconds to emulsify the egg white and chill all ingredients thoroughly.

Strain the mixture into a coupe glass using a fine mesh strainer to create a smooth, velvety texture.

Top with a thin layer of fresh foam and garnish with an orange twist or candied mandarine peel if desired.