Add the tequila, amaretto, fresh lemon juice, agave syrup and 0.5 oz plant-based foamer (aquafaba or commercial) to a cocktail shaker. Without ice, firmly shake for 15–20 seconds to emulsify and build a stable foam.

Wet shake (chill and integrate)

Open the shaker, add ice (about 1 cup), and shake vigorously for 10–15 seconds until the shaker exterior becomes cold (15–20 seconds if ice is warm). This chills and slightly dilutes the drink while further stabilizing the foam.

Strain

Double-strain the cocktail into a chilled old-fashioned glass over fresh ice (use a Hawthorne and fine mesh strainer or a Julep strainer plus fine mesh) to remove shards of ice and any large foamer bubbles.

Finish and bitters

Carefully spoon or let the remaining foam settle on top. If using Angostura bitters, drop 2 dashes onto the foam and use a toothpick to create simple decorative patterns or small dots.

Garnish

Float a lemon wheel or place a lemon twist on the rim. Serve immediately.