Salat Olivier

• 1.5 oz Square One Cucumber Vodka
• .25 oz Helix Vodka
• .25 oz Hans Reisetbauer Carrot Eau de Vie
• .75 oz fresh lemon juice
• .75 oz simple syrup
• 1 egg white
• 1 oz heavy cream
• .5 oz Dr. Brown's Cel-Ray Soda (club soda can be substituted)

Combine all ingredients except for the cream and soda and dry shake to incorporate. Add 2 ounces of crushed or chipped ice and shake until the ice is almost entirely melted, then add cream. Shake vigorously until all of the ice is melted and a meringue begins to form. Pour without straining into a collins glass and let settle until the top of the meringue is firm. Slowly top with soda until the meringue rises over the lip of the glass. Garnish with a sprig of dill.