Step one: The emu egg
Acquire an emu egg.
They come pre-drained from Schaner Farms, available for $10 each at the Santa Monica Farmers Market, Wednesdays from 8:30 a.m. to 1:30 p.m.
Turn the emu egg into a drinking vessel by chipping away at the opening until it's about as large as the rim of a Collins glass.
Matthew Biancaniello recommends using a paper clip.
Rinse it out a few times to ensure the egg is sanitary.
Step two: The cherry liqueur egg-white foam
Make the cherry foam, which will be used later to top the cocktail.
Combine 8 ounces of Leopold Bros. Michigan Tart Cherry Liqueur -- made with four pounds of cherries per bottle -- and 8 ounces of egg whites (chicken, not emu), along with one ounce of fresh lime juice, into an ISI whipped cream charger.