In a cocktail shaker, add 1.5 oz rakija (or brandy), 0.5 oz maraschino liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 0.25 oz amaretto (if using). If you want a silky texture, add 0.5 egg white.

3. Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

4. Wet shake

Add plenty of ice to the shaker, seal, and shake hard for 12–18 seconds until the shaker is very cold to the touch and properly diluted.

5. Strain

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora glass using both the shaker strainer and a fine mesh strainer to remove small ice shards and any coagulated egg white.

6. Garnish & serve

Express the oils of an orange or lemon twist over the cocktail and wipe the rim with the twist, then drop it into the drink. Skewer a maraschino cherry (or place it in the glass) and serve immediately.

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