Der Mixologist by Carl A. Seutter (1925) — Seutter 1925, egg-white Orgeat Absinthe Suissesse
| 1 liqueur glass | Absinthe | base |
| 0.5 bar glass | fine ice | base |
| top | cold seltzer water | dilution |
| 1 whole | egg white | other |
| 1 liqueur glass | Orgeat syrup | sweetener |
- Shake ingredients thoroughly with fine ice, strain into a highball glass, fill with cold seltzer water, and serve.
Ice: Fine ice