It’s National Absinthe Day tomorrow, so let’s celebrate the “green fairy”: here, its fresh, aniseed note lifts the robust mezcal. Demerara syrup is just sugar syrup made with demerara instead of caster sugar. Serves one.

30ml mezcal (Del Maguey Vida, ideally)
20ml Aperol
35ml pineapple juice
25ml lime juice
15ml demerara syrup (see introduction)
½ tsp absinthe
20ml egg white (ie, from 1 small egg)
1 slice dried pineapple (optional)

Shake all the liquids, add ice and hard shake. Double-strain into a chilled coupette and garnish with pineapple. I spray extra absinthe on top.Bobby Fitzpatrick, London NW6