The Oscar Wilde

Pro tips

• Perform a dry shake (no ice) with the egg white first for 10–15 seconds to build stable foam, then add ice and shake all ingredients for 15 seconds.
• Use fresh-squeezed lemon juice and chill your champagne to 45°F; warm champagne will collapse the foam.
• Strain through a fine sieve to remove foam debris, then slowly top with champagne to preserve carbonation and layering.
• Dust nutmeg directly over the foam just before serving; grate fresh nutmeg rather than using pre-ground for maximum aroma.

Substitutions

• Pasteurized egg white → raw egg white (no safety change, same texture)
• Absinthe → Pernod or another anise-forward spirit (slightly less herbal complexity)
• Fresh lemon juice → lime juice (shifts citrus profile toward tropical notes)
• Champagne → Prosecco or dry sparkling wine (less acidity, lighter mouthfeel)

Storage & make-ahead

This is a cocktail mixed to order; do not pre-batch or store. Prepare immediately before serving.

Equipment

cocktail shaker · jigger · fine mesh strainer · microplane or box grater (for nutmeg)

Can I make this cocktail without egg white?

Yes, omit the egg white and skip the dry shake. The drink will lack the signature velvety foam but remains balanced and drinkable.

What absinthe brand works best for this recipe?

Use a balanced, traditional absinthe (60–72% ABV) such as Pernod or St. George. Avoid heavily anise-forward styles that may overpower the lemon.

Why do you dry shake before adding champagne?

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.

Can I use pasteurized egg white instead of raw?

Yes. Pasteurized egg white is safer and produces equally silky foam. Use the same proportion (about 1 oz or 1 large egg white).

How do I garnish with an orange twist?

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.