Acid Trip Recipe

Prepare citric acid solution

If using powdered citric acid: dissolve 1/2 teaspoon citric acid in 1 tablespoon warm water. Allow to cool. Measure out 1 tablespoon for the recipe or use one dash (about 1/4 tsp) if you want a subtler acid note.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water while you prepare the cocktail to chill it.

Rinse the glass

Pour 1/4 teaspoon absinthe into the chilled glass, swirl to coat the inside, then discard excess. This leaves a faint anise note that amplifies the 'acid trip' profile.

Combine ingredients

In a cocktail shaker add 2 oz gin (or vodka), 3/4 oz fresh lime juice, 1/2 oz fresh lemon juice, 1/2 oz green apple liqueur, 1/4 oz yellow Chartreuse, 1/2 oz simple syrup and 1/2 oz egg white (if using). Add 1 tablespoon of the prepared citric acid solution (or a measured dash) to heighten the tang.

Dry shake

Dry shake (no ice) vigorously for 20–30 seconds to emulsify the egg white and build foam. This step is optional but recommended for texture.

Wet shake

Add a generous scoop of ice to the shaker and shake hard for 15–20 seconds until the outside of the shaker is frosty and well chilled.

Double strain and serve

Double strain through a fine mesh strainer into the absinthe-rinsed chilled glass to remove ice shards and produce a silky texture.

Float a thin lime wheel or dehydrated lime on the foam. Add a small sprig of micro mint or a single edible flower for aroma and visual contrast. If you used the egg white, gently press the garnish into the foam so it sits attractively.

Serve immediately. The cocktail is intended to be bright, tart and slightly herbal with a pronounced acidic lift from the citric acid solution plus depth from the Chartreuse and absinthe rinse. Adjust level of citric acid to taste — start small and increase if you prefer a punchier sour.