The Oscar Wilde is a refined absinthe-based cocktail balanced with fresh lemon juice, simple syrup, and topped with champagne and silky egg white foam. Its herbal complexity and citrus brightness make it an elegant aperitif.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake first four ingredients without ice.
Add ice and shake again.
Strain into white-wine glass.
Top with Champagne.
Sprinkle with
nutmeg and add orange twist.
This is a cocktail mixed to order; do not pre-batch or store. Prepare immediately before serving.
cocktail shaker · jigger · fine mesh strainer · microplane or box grater (for nutmeg)
Yes, omit the egg white and skip the dry shake. The drink will lack the signature velvety foam but remains balanced and drinkable.
Use a balanced, traditional absinthe (60–72% ABV) such as Pernod or St. George. Avoid heavily anise-forward styles that may overpower the lemon.
The dry shake (shaking without ice) aerates the egg white to create stable foam. Add chilled champagne after straining to preserve its carbonation and prevent flat bubbles.
Yes. Pasteurized egg white is safer and produces equally silky foam. Use the same proportion (about 1 oz or 1 large egg white).
Cut a 2-inch strip of orange peel, twist it over the drink to express oils, then drop it in or place it on the rim. Dust the foam lightly with freshly grated nutmeg.
