Grapefruit Whisky Fizz
Ingredients
- 2 oz Dewar's 12 Year Old Scotch whisky
- 1 1⁄2 oz Pink grapefruit juice
- 1⁄2 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 2⁄3 oz Egg white
- 3 dash Peychaud's Aromatic Bitters
- 2 1⁄3 oz Thomas Henry Pink Grapefruit soda
Method
Glassware:
Serve in a Highball (max 10oz/300ml)
Method:
SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) 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 your 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 glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
Nutrition:
One serving of Grapefruit Whisky Fizz contains 246 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created by Sam Ross at Attaboy in New York City, USA.
Review:
Scotch and grapefruit sit harmoniously together in this very refreshing fizz. Be decadent, try it with breakfast.
