Prepare the Glass:

Chill a vintage coupe glass in the freezer for at least 20 minutes before making the drink. Mix the Cocktail:

In a shaker, combine the bison grass vodka, dry vermouth, and simple syrup. Add one egg white to the shaker. This will create the frothy top when shaken. Fill the shaker with ice cubes and shake vigorously for about 15 seconds. The egg white should become frothy and well incorporated. Strain and Serve:

Strain the mixture into the chilled coupe glass, ensuring a smooth pour to maintain the froth. Garnish:

Carefully place a fresh mint sprig and a twist of orange peel on top of the frothy layer. Serve Immediately:

Serve the cocktail right away to enjoy the frothy texture and the aromatic garnish.