Morning Glory Fizz

The dual-pour technique - merging the shaken cocktail and soda into a single falling stream - is key to building the fizz's signature soufflé head; the brief resting period in a froster allows the foam to set before the final pour crowns the glass.

1. 1

   Combine Scotch whisky, absinthe, fresh lemon juice, fresh lime juice, rich sugar syrup, and egg white in a shaker.

2. 2

   Add ice and SHAKE hard for 10–12 seconds.

3. 3

   Strain the mixture back into the shaker, discarding the ice.

4. 4

   DRY SHAKE vigorously without ice for 15–20 seconds to fully emulsify the egg white.

5. 5

   Have a chilled highball glass (no ice) and a bottle of soda water ready.

6. 6

   Slowly pour approximately two-thirds of the shaker contents from a height of 20–25cm into the glass, simultaneously pouring a thin stream of soda water with your other hand, merging both streams into one as they hit the glass.

7. 7

   Allow the cocktail to settle for at least 60 seconds - ideally place it in a freezer or glass froster during this time.

8. 8

   Slowly pour the remaining contents of the shaker into the glass. The head should rise dramatically above the rim like a soufflé.

9. 9

   Garnish with a lime wheel on the rim and serve immediately.