Shake the first three ingredients furiously to emulsify the egg white and strain into a rocks glass. Top with the fizz water.

• 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 ½ oz absinthe
• 2 oz heavy cream
• ½ oz orgeat
• 1 egg white
• ¼ tsp orange flower water

Shake frantically (to emulsify the egg white) with ¾ cup cracked ice and pour into a rocks glass.

• 1 oz Blue Coat gin
• ¾ oz green Chartreuse
• ¾ oz maraschino
• ¼ tsp absinthe
• 1 oz lime juice
• 1 oz egg white

Dry shake fiercely to emulsify the egg white. Add ice, shake again, and double-strain into a cocktail glass.