For this cocktail, bartender Travis Parsley of The National Bar (aka "The Nash") in Nevada City, California, doesn't add fresh lemon juice to the shaker but rather uses it to rinse the glass. "We rinse the glass with lemon juice to give the cocktail the citrus flavor and aroma without overpowering it," he explains. "It adds a layer and complexity to the drink that slowly integrates into the cocktail. Think absinthe in a Sazerac." The citrus rinse brightens up the honeyed and dried citrus notes of Strega and Benedictine, while egg whites further lighten the cocktail. "The result is a delightful summer cocktail that conjures memories of lemon meringue," Parsley adds.