Dry shake all but the rose water furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass and garnish with the rose water.

Origin: Stephen Cole, Violet Hour, Chicago

• 1 ½ oz blended Scotch
• ½ tsp absinthe
• ¾ oz lemon juice
• ⅓ oz simple syrup
• 1 egg white
• fizz water

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 ½ oz Santa Teresa Gran Reserva añejo rum
• ½ oz lemon juice
• ½ oz pineapple juice
• ½ oz ginger syrup
• 1 tsp absinthe

Rinse a rocks glass with the absinthe and dump the excess. Fill the glass with ice. Shake the other ingredients and strain into the glass. Garnish with a two-inch slice of fresh ginger.

• 1 oz gold rum
• 1 oz Galliano
• ¼ oz apricot liqueur
• 2 oz pineapple juice
• ¼ oz lemon juice
• 1 egg white

Dry shake, add ice, shake again, and strain into an ice-filled highball glass. Pineapple garnish.