1. Pour clarified bourbon into the bottom of a glass.
2. Top with foam from a whipping siphon.
3. Garnish with dehydrated apple and edible gold flakes.

For the clarified bourbon:

1. Mix the apple butter syrup with fresh lime juice in equal parts.
2. Mix in 750ml of bourbon.
3. Add in 2 cups of milk, in this case I used whole milk, but you can use any other milk substitute
4. Let it sit and curdle as the milk proteins bind with impurities.
5. Then, strain through a cheesecloth then through a coffee filter to remove the solids, leaving a smoother, clarified bourbon.
6. Chill and strain again if needed for extra clarity.
7. Store excess clarified bourbon in a tightly sealed mason jar in the fridge for one to two weeks.

For the foam:

1. Mix together egg white or aquafaba, apple juice, and apple butter syrup.
2. Add to whipping siphon.