If using fresh Rainier cherries and making a quick puree: pit 4–6 cherries and muddle or blitz with 1/2 oz simple syrup until smooth, then strain to remove skins. Alternatively use 3/4 oz cherry cordial or jarred cherry puree. Add 2 oz vodka, 3/4 oz fresh lemon juice, 1/2 oz maraschino liqueur, 1/2 oz simple syrup, 3/4 oz cherry puree/cordial, and 1/2 whole egg white (optional) into a cocktail shaker.

Dry Shake

Dry shake (shake without ice) vigorously for 15–20 seconds if using the egg white. This creates a silky, foamy texture and helps emulsify the egg white.

Shake with Ice

Add a large handful of ice to the shaker (about 1 cup) and shake hard for 12–15 seconds until the shaker is very cold to the touch and properly diluted.

Strain

Double-strain the cocktail into a chilled coupe or martini glass using a fine-mesh strainer to remove ice shards and any cherry solids for a smooth presentation.

Top (Optional)

If you prefer a slightly lighter, spritz finish, top with 1 oz club soda poured gently down the side of the glass. If not, leave as-is for a more concentrated cocktail.

Garnish & Serve

Express a lemon twist over the surface of the drink to release essential oils, then rub the peel around the rim and drop it into the glass alongside a stemmed Rainier or maraschino cherry skewered or rested on the rim.

Serve immediately while cold. The finished cocktail should be balanced between bright lemon, sweet-fruity cherry notes, and a subtle almond-like maraschino character.