If you’re lucky enough to own a fizz glass stick it in the freezer. If not, any 7 to 8-ounce glass will work -- small juice glasses often work very well.
Shake all ingredients vigorously for at least 10 seconds without ice. This is called a dry shake and is used to fully emulsify the egg white (think meringue). Add ice and hard shake for another 10 seconds, then strain into your chilled glass. Add a splash of chilled club soda and top with either a grate of cinnamon or a few drops of Angostura Bitters.