In the past few years, this recipe enjoyed a revival in the world's best cocktail bars. It first appeared in 1882, in Harry Johnson's "New and Improved Bartender's Manual".
Pour the Whisky, the juices, the syrup, the egg white and Absinthe in a shaker. Fill with ice and shake vigorously for 10 seconds. Strain into a chilled Tumbler without ice, top up with chilled sparkling water, and stir gently with a spoon. Decorate with a mint sprig, a brandied cherry and lemon peel.
Alcohol abuse is bad for your health, please consume in moderation.