EAGLE NEST

3/4 oz High West Double Rye
3/4 oz Gin
1/2 oz Bozal mezcal
1/4 oz Fino Sherry
1/4 oz Midori
1/2 oz lime juice
1/4 oz yuzu juice
1 oz matcha syrup (recipe below)
Barspoon crème de cacao
3 dash chocolate bitters
Egg white

Shake with ice, then dry shake, strain into frozen glass. Spritz with absinthe.

Macha Syrup
1 cup sugar
1 cup water
2 spoon matcha

Combine in saucepan over medium heat. Stir until sugar is dissolved. Let cool, then pour into a glass container and seal tightly.