Absinthe Suissesse (Stanley Clisby Arthur)

Begin by dissolving the sugar with the sparkling water in a shaker.

Add the dry vermouth and absinthe to the mixture.

Incorporate the egg white and perform a dry shake to emulsify the ingredients.

Fill the shaker with ice and shake vigorously to chill and blend the cocktail.

Strain the mixture into a cocktail coupe.

Garnish the drink by placing a cherry in the glass and pouring crème de menthe over it.