Iconoclast Recipe

Prepare and combine

Chill a coupe or Nick & Nora glass in the freezer or with ice water. In a cocktail shaker add 2 oz rye whiskey, 0.5 oz amarena (or black cherry) liqueur, 0.25 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 2 dashes Angostura bitters, 1 dash orange bitters, and 0.5 egg white if using.

Dry shake (if using egg white)

Without ice, seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and build a silky foam.

Wet shake

Add a generous scoop of ice (about 1 cup) to the shaker, re-seal, and shake hard for 15–20 seconds until the shaker is very cold to the touch and the exterior is frosty. This chills and dilutes the drink to proper balance.

Fine strain

Discard the ice from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any larger foam bubbles for a smooth appearance.

Float an amarena or Luxardo cherry on the foam or drop it into the center of the drink. Express a lemon twist over the surface by holding it over the cocktail and giving it a sharp twist to release oils, then run the rind around the glass rim and drop it into the drink or discard according to preference.

Serve immediately. The Iconoclast is best enjoyed fresh while the foam is still textured and the aromas from the cherry liqueur and citrus are vivid.