Shake the first five ingredients furiously to emulsify the egg white and strain into a highball glass. Top with fizz water and garnish with pineapple.

• 1 ½ oz bourbon
• ¾ oz ruby port
• ¾ oz lemon juice
• ¼ oz simple syrup
• 2 orange wedges
• 2 lemon wedges
• 4 1-inch square pineapple chunks
• fizz water

Muddle the pineapple chunks, one of the orange wedges, and one of the lemon wedges with the simple syrup and lemon juice in a cocktail shaker. Add the whiskey and port, and ice. Shake and strain into an ice-filled highball glass. Top with fizz water and garnish with the remaining orange and lemon wedges.

• 1 ½ oz blended Scotch
• ½ tsp absinthe
• ¾ oz lemon juice
• ⅓ oz simple syrup
• 1 egg white
• fizz water

Dry shake all but the fizz water to emulsify the egg white, add ice, and shake again. Strain into an ice-filled highball glass and fill with fizz water.

• 1 oz Tabernero Quebranta pisco
• 1 oz Del Maguey Chichicapa mezcal
• ¾ oz lemon juice
• ½ oz simple syrup
• 1 egg white
• 2 oz fizz water

Dry shake all but the fizz water, add ice, shake again, and strain into a highball glass. Top with the fizz water.