1 ounce Absinthia Absinthe Superieure
1 ounce each fresh orange juice & lemon juice
1 ounce bitter orange marmalade
¾ ounce egg white
1 ounce seltzer
wide strip of orange zest garnish
Add the absinthe, orange juice, lemon juice, marmalade, egg white, and a dash of Peychaud’s to a pint glass with the spring from a Hawthorn strainer (remove the spring from the strainer and drop it in the glass). Dry shake for 30 seconds, until it is nice and frothy. Open it up, add ice, and shake well to make cold.
Pour the seltzer into a footed beer glass or shortstemmed wineglass. Strain the drink into the glass. Add 2 dashes of Peychaud’s and garnish with orange zest. Serve.
Source: Scott Baird of 15 Romolo and the Bon Vivants in San Francisco.