Add Macallan 15 Year Double Cask (1 oz), Michter's 10 Year Rye (0.5 oz), Amaro Nonino Riserva (0.5 oz), Ki No Bai (0.5 oz), yuzu juice (0.5 tsp), Aperol (0.25 oz), simple syrup (0.25 tsp) and 1 dash Angostura bitters into a mixing glass.

Fill the mixing glass with good quality ice (about 1 cup). Stir gently but thoroughly for 25–30 seconds until the mixture is well chilled and slightly diluted (approx. 20–25% dilution target for spirit-forward stirred cocktails).

Discard ice or water from the chilled serving glass. Fine-strain the chilled cocktail from the mixing glass into the chilled coupe or Nick & Nora glass to remove small ice chips and ensure a silky texture.

Aperol Cloud (foam topping)

Combine Aperol (1 oz), aquafaba or pasteurized egg white (0.5 oz), yuzu juice (0.25 tsp), and simple syrup (0.25 tsp) in a small Boston shaker or container suitable for emulsifying.

Dry-shake (no ice) vigorously for 20–30 seconds to emulsify and build foam structure. If using aquafaba, you may need a slightly longer dry shake (30–40 seconds) to achieve a stable foam.

Add 3–4 ice cubes to the shaker and shake again for 10–15 seconds to chill the foam. Double strain the foam (through the shaker’s strainer and a fine mesh) directly onto the surface of the poured cocktail. Aim for a 3/8