Dry shake all ingredients in a cocktail shaker (without ice). Add ice. Shake again and strain into a coupe glass.
Combine honey and water in a small saucepan over medium heat. Stir until honey is fully incorporated. Cool to room temperature. Store in an airtight container in the fridge for up to 2 weeks.
*Those who would prefer not to use egg white can leave it out or substitute for one ounce of aquafaba (chickpea brine).