In a small bowl, combine the crumbled blue cheese and warm water. Mash and mix with a fork until a fairly homogeneous suspension forms. Let sit 5–10 minutes, then strain through a fine mesh or coffee filter into a small jar, pressing to extract as much liquid as possible. Discard solids. Stir in a pinch of fine sea salt. You should end up with approximately 1 ounce of cloudy, salty blue-cheese–infused liquid. Chill until needed.

Cocktail Assembly

Dry shake (no ice)

Add the gin, dry vermouth, Linie aquavit, 0.25 oz blue cheese saline, fresh orange juice, fresh lime juice, Angostura bitters and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create a rich foam.

Wet shake (with ice)

Open the shaker, add the ice cubes, reseal and shake hard for 12–18 seconds until the exterior of the shaker is very cold and the foam is well integrated.

Double strain and serve

Double-strain the cocktail (through a Hawthorne strainer and a fine mesh) into a chilled coupe or Nick & Nora glass to remove ice shards and any cheese solids. The drink should have a silky, white foam head with a pale straw color beneath.

Garnish

Optional: lightly wet the rim of the glass and dip one edge into the finely crumbled blue cheese for an aromatic hit, or simply float a dehydrated orange wheel or express a thin strip of orange peel over the foam and lay it on top. Add one small drop of Angostura on the foam and gently swirl with a toothpick for visual interest.

Serve

Serve immediately. Encourage the drinker to take a sip that breaks the foam so the blue-cheese saline and citrus interplay with the gin and aquavit.