For the Orange Cinnamon Maple Syrup

1. In a sauce pan, bring all ingredients together to a boil for one minute.
2. Reduce heat to medium low for 5 minutes (160 degrees).
3. Remove from heat and fine strain.
4. Let cool entirely before use.
5. Keep Refrigerated up to 30 days. 

For the cocktail

1. Dry shake egg white, lemon and syrup – shake vigorously, creating foam with your egg white.
2. Add bourbon and ice. Shake and then fine strain into a coupe glass. 
3. Garnish with Star Anise and Peychaud’s Bitters