Morning Glory Fizz
Ingredients
- 2 oz Glenfiddich 12 Year Old Speyside single malt from freezer
- 1⁄12 oz La Fée Parisienne absinthe
- 2⁄3 oz Lemon juice
- 1⁄3 oz Lime juice
- 1⁄2 oz Sugar syrup 'rich'
- 2⁄3 oz Egg white
- Top up with Thomas Henry Soda Water
Method
Glassware:
Serve in a Highball (max 10oz/300ml)
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of lime slice wheel.
Method:
- SHAKE first 6 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- STRAIN and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
- As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the cocktail should be placed in a glass froster/fridge/freezer.
- Slowly POUR the final contents of the shaker into the glass. The head should rise like a soufflé.
Garnish:
- Garnish with lime slice wheel.
Nutrition:
One serving of Morning Glory Fizz contains 204 calories
Allergens:
Recipe contains the following allergens:
History:
This restorative fizz features in two 1884 books, George Winter's How to Mix Drinks and O.H Byron's The Modern Bartenders' Guide
Byron says of this drink, "To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter."
Review:
This classic, sour and aromatic cocktail is traditionally considered a morning after a pick-me-up / rejuvenative 'hair-of-the-dog'.
