Combine equal parts honey and very hot water (for this recipe use 0.5 oz honey + 0.5 oz hot water measured by volume) and stir until fully dissolved. Cool to room temperature before using.

Dry shake

Add aged rum, fresh lime juice, honey syrup, amaro, aperitivo, and the egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a froth.

Wet shake

Open the shaker, add a large handful of ice (enough to chill and slightly dilute, about 4–6 large cubes). Seal and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the foam is silky and voluminous.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth texture.

Finish with bitters

Carefully add 2 dashes of Angostura bitters onto the top of the foam. Using a toothpick or bartender's pick, gently swirl the drops into a simple pattern if desired.

Garnish & Serve

Garnish with a lime wheel or expressed lime peel across the rim. Optionally place one small edible flower or a few microgreens on the foam for visual contrast.

Serve immediately. The Aspetta Sour is best enjoyed while foam is fresh; expect a bright, balanced cocktail with honeyed sweetness, citrus lift, and a gentle herbal bitterness.