A Scotch whisky fizz lengthened with soda and given lift by egg white and a whisper of absinthe, with lemon (and sometimes a touch of lime) keeping it bright. Harry Johnson documented it in his 1882 Bartender's Manual, recommending it as a morning restorative "to give a good appetite and quiet the nerves" — a smoky, anise-edged sour built for daylight rather than the witching hour.
Shaken · Highball · Cubed
add
Combine Scotch whisky, lemon juice, lime juice (if using), simple syrup, absinthe, and egg white in a shaker.
shake
Dry shake without ice to emulsify the egg white, then add ice and shake again hard until well chilled.
strain
Strain into a chilled highball glass over fresh ice (or, for a foamier crown, into an ice-filled glass).
top
Top with chilled soda water and serve at once — the drink loses its effect if it sits.