Combine aquafaba (or egg white), black cherry puree (or concentrate), simple syrup (if using), and 0.25 oz cold water in a cocktail shaker. Seal and shake vigorously without ice for 20–30 seconds to create initial foam structure.

Wet shake

Add 3–4 large ice cubes to the shaker. Shake again vigorously for 15–20 seconds until the mixture is cold and the foam is thick and voluminous. Strain the froth into a separate small container to reserve, or leave in the shaker and proceed to next step if using a second shaker.

Mixer & assembly

In a clean cocktail shaker combine black cherry juice (4 oz), ginger cordial (1 oz), fresh lime juice (0.5 oz) and 1 oz cold water. Add ice and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double strain the shaken mixture into a chilled Collins or highball glass filled with fresh ice, leaving about 1 inch of headspace for the froth.

Using a spoon, gently layer or spoon the reserved cherry froth over the top of the drink to form a thick crimson foam cap. The foam should sit on the surface and create a visible crimson layer.

Garnish with a single fresh black cherry skewered on the rim and a lime wheel tucked to the side. Optionally, zest a very small amount of fresh lime over the foam for aroma.

Serve

Serve immediately. To consume, encourage the guest to take a sip through the foam to experience the contrast of bright ginger-lime base and the sweet-tart cherry froth.