In a cocktail shaker, combine bourbon and 1 egg white. Close the shaker and shake vigorously for 40-45 seconds, until the egg white is frothy.
Add the lemon juice, sweetener of choice, and ice to the shaker, close, and shake for another 20-25 seconds to combine and bring to temperature.
Slowly strain the cocktail through the shaker into a coupe or bourbon glass and allow to sit for 1-2 minutes to allow the egg white to separate and float to the top of the drink. Add ice cubes if desired, then garnish with the orange and lemon wheels and a cherry.
Alternatively, and for an even frothier drink, you can shake all the cocktail ingredients together minus the egg white, strain it into the glass, then shake the egg white by itself and pour it on top.