Elevated Amaretto Sour

In a cocktail shaker without ice, combine 1 1/2 oz amaretto liqueur, 3/4 oz high-proof bourbon, 1 oz fresh lemon juice, 1/4 oz simple syrup, and 1/2 oz egg white.

Perform a dry shake by sealing the shaker and shaking vigorously for 15 seconds to emulsify the egg white and create a thick foam.

Open the shaker, fill it halfway with cubed ice, and perform a wet shake for another 15 seconds to thoroughly chill and dilute the cocktail.

Double strain the mixture through a fine-mesh sieve into a chilled coupe glass or a rocks glass over a single large ice cube.

Garnish the cocktail by carefully expressing the oils of a lemon peel over the drink (discarding the peel or using it as a garnish), adding 2 dashes of Angostura bitters atop the foam, and resting 1 brandied cherry on a cocktail pick.