According to cocktail historian David Embury, this fizz variation is "a grand picker-upper for the morning after." The original calls or scotch, but Spirits columnist Jason Wilson finds that it works with rye whiskey as well as Irish whiskey.
With cocktails calling for egg white, it's best to do a "dry shake" first before adding ice.
Use a pasteurized egg white if you are concerned about eating uncooked eggs (see NOTES).
- 1 1/2 ounces freshly squeezed lemon juice
- 1 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup (see NOTES)
- 1 large egg white (see NOTES)
- 1/2 ounce absinthe
- 3 ounces scotch or rye whiskey
Combine the lemon and lime juices, simple syrup, egg white, absinthe and scotch or rye whiskey in a cocktail shaker. Shake well, then add the ice; shake until fully chilled.
Strain into chilled cocktail (martini) glasses.
NOTES: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
Raw eggs carry a risk of salmonella. Organic pasteurized egg whites are available at Balducci's stores, and pasteurized eggs are available at Harris Teeter stores.
Adapted from Embry's "The Fine Art of Mixing Drinks" (Doubleday & Co., 1948; Facsimile edition Mud Puddle Books, 2008).
Tested by Michael Taylor.
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