Found this in a book of Absinthe cocktails (pg. 109) my sister gave me for Christmas.
Chilled stemmed glass rinsed with absinthe (I used Spanish Obsello)
Then mock shake rye whiskey (2 oz.), lemon juice (3/4 oz.), simple syrup (3/4 oz.) and egg white shaken in a Boston shaker. Then add ice and shook again before straining into the glass. The picture in the book showed 2 drops of Peychaud bitters in the foam so I added those too, but in a delightful ‘S’ shape, cause it’s a snake.
To those unfamiliar with egg white in cocktails they make drinks wonderfully foamy and rich, don’t be intimidated, the alcohol kills any chance of lingering bacteria as well as cooking would.
I use a labeled shot glass for small measurements required for a drink like this, I find it’s less likely to lead to spills than measuring spoons.
My thoughts on the drink:
The picture is of my concoction of the drink, hope it entices.
Much sweeter than I’d thought it would be, the lemon plays with the sweetness like a lemon drop more so than as a distinct flavor (and I’ve since been told I could be adding even more sugar). The absinthe plays at the nose without adding much to the tongue, giving me an expectation that is unfufilled by the drink itself, temping me to return for more. The egg and the whiskey are always a good combo, cutting the harsh edge of the spirit with a pleasant creaminess. At the end of the day this is an interesting variation on the traditional whiskey sour and adds a bit of sazerac zest to this normally sweet treat. The more I sip it the more the absinthe comes through in the aftertaste. Such a nice variation on an old favorite.
I would definitely make this again.
Please enjoy responsibly.