3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 barspoon Absinthe
1 Egg White
Shake once without ice and once with ice and double strain into a highball glass. Top with ~3 oz of St. Bernardus Tripel beer and add a straw.
For my second drink at No. 9 Park, I asked bartender Ted Kilpatrick for an egg drink since his flip- and fizz-fu is strong. The drink he suggested to me was his variation of the Morning Glory Fizz. The original is believed to be a creation of Harry Johnson from the late 1800s, and David Wondrich described the drink as one of the early and successful attempts at mixing with Scotch. I had the one from Harry Johnson's New and Improved Bartender's Manual a little over a year ago as I was working my way through the Anvil Bar's 100 Drinks list. Ted's variation, besides changing the citrus and sugar content, swapped the soda water for a Belgian beer. Moreover, for a Scotch choice, he picked Glenrothes which has some pleasant honey and citrus notes while not being all that smokey.