Flightless Bird Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice and setting aside while you build the cocktail. If using absinthe rinse, have a small measure ready.

Rinse glass with absinthe

Discard the ice in the chilled glass. Pour the 0.25 tsp absinthe into the glass, swirl to coat the interior thoroughly, then discard any excess. Set the glass aside.

Dry shake (if using egg white)

In a shaker, combine 2 oz gin, 0.5 oz dry vermouth, 0.5 oz yellow Chartreuse, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 2 dashes orange bitters, and 0.5 egg white (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a frothy texture.

Wet shake

Add ice to the shaker (enough to fill it about 2/3). Shake again vigorously for 10–15 seconds to properly chill and dilute the cocktail.

Strain

Double-strain the mixture (use a Hawthorne or built-in shaker strainer and a fine mesh sieve) into the absinthe-rinsed chilled coupe to remove ice shards and any coagulated egg white solids.

Express a lemon twist over the cocktail to release oils, then run the twist around the rim and drop it into the drink as garnish. Serve immediately.