Dissolve sugar with sparkling water, add vermouth and absinthe. Add the egg white. (Dry shake first, please!) Fill the shaker with ice and shake vigorously. Strain into a champagne glass (coupe?) in which there is a cherry with creme de menthe poured over it.
Please note the difference between this and the other Absinthe Suissesse recipe. The creme de menthe really drives this drink.
"Famous New Orleans Drinks and How to Mix Em", Stanley Clisby Arthur