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Ingredients
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Cocktail
Garnish & Rinse
Method
Glass Prep
- 1
Rinse
Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail. Pour out the ice water and add 0.25 oz absinthe to the glass. Swirl to coat the interior evenly, then discard any excess (either pour it out or dump and set the glass aside). This provides an aromatic, herbal backbone.
Cocktail Mixing
- 2
Dry shake
Combine 1.5 oz absinthe, 1.5 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 1 egg white in a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create foam.
- 3
Wet shake
Open the shaker, add 4 oz of ice, reseal, and shake again vigorously for 12–15 seconds until the shaker is very cold and the mixture is well-chilled.
- 4
Strain
Double-strain the cocktail into the prepared, rinsed chilled coupe/Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture and stable foam head.
Garnish
- 5
Finish with a single lemon twist expressed over the foam to release oils, then gently lay the twist on the foam. Optionally, add 1 dash of Angostura or Peychaud's bitters on top of the foam and use a toothpick to gently swirl or create a small design.
