Using a jigger or measuring spoons, measure 2 oz Avery barrel-aged rye/bourbon, 3 tsp fresh lemon juice, 1 tsp yuzu juice, 3 tsp simple syrup, 0.5 tsp Luxardo cherry liqueur, and crack one large egg to separate the white (use the white only).

Build and dry shake

Add the spirit, lemon juice, yuzu juice, simple syrup, Luxardo cherry liqueur, and the egg white into the cocktail shaker. Do not add ice yet. Dry shake vigorously for 20–30 seconds until the mixture is foamy and has noticeably increased in volume. This emulsifies the egg white and incorporates air for a silky foam.

Shake with ice and strain

Add a large handful of ice to the shaker. Shake hard for another 10–15 seconds until the shaker is very cold to the touch (this chills and dilutes appropriately). Double-strain the cocktail through a Hawthorne strainer and then a fine mesh strainer into the chilled coupe or rocks glass to remove ice shards and any coagulated bits.

Finish & garnish

Drop 2 dashes of Angostura bitters onto the foam. Using a toothpick or cocktail pick, gently drag one or two decorative swirls through the bitters to create a simple pattern. Express a strip of yuzu zest over the cocktail to release the oils, rub it on the glass rim if desired, and drop it onto the foam along with a Luxardo cherry. Serve immediately.