Dry shake all but the fizz water to emulsify the egg white, add ice, and shake again. Strain into an ice-filled highball glass and fill with fizz water.

• 1 oz rye
• 1 oz ruby port
• ½ oz lemon juice
• ½ tsp simple syrup
• 1 egg white
• fizz water

Shake the first five ingredients furiously to emulsify the egg white and strain into a highball glass. Top with fizz water and garnish with pineapple.

• 1 oz Tabernero Quebranta pisco
• 1 oz Del Maguey Chichicapa mezcal
• ¾ oz lemon juice
• ½ oz simple syrup
• 1 egg white
• 2 oz fizz water

Dry shake all but the fizz water, add ice, shake again, and strain into a highball glass. Top with the fizz water.

• 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.