Pour the whiskey, lemon juice, maple syrup and bitters into a cocktail shaker. Stir the egg white with a fork to loosen it, then add it to the shaker. Shake really well to froth up the egg white. Add a good handful of ice and shake again.
Once the outside of the shaker is really cold, double strain into a glass filled with ice.
Slowly pour the red wine on top and leave to settle for a few moments – the wine will rise to just under the frothy egg white.