Shake frantically (to emulsify the egg white) with ¾ cup cracked ice and pour into a rocks glass.

• 2 oz gin
• 1 oz heavy cream
• ½ oz lemon juice
• ½ oz lime juice
• ⅓ oz simple syrup
• 1 egg white
• 3 drops orange flower water
• fizz water

Shake all but the fizz water furiously for at least one minute to emulsify the egg white. Strain into an ice-filled highball glass and top with fizz water.

• 1 oz Blue Coat gin
• ¾ oz green Chartreuse
• ¾ oz maraschino
• ¼ tsp absinthe
• 1 oz lime juice
• 1 oz egg white

Dry shake fiercely to emulsify the egg white. Add ice, shake again, and double-strain into a cocktail glass.

• 2 oz absinthe
• 1 tsp anisette
• 1 egg white
• 1 oz fizz water

Shake the first three ingredients furiously to emulsify the egg white and strain into a rocks glass. Top with the fizz water.