Albemarle Fizz
Ingredients
- 3 fresh Raspberries
- 1 1⁄2 oz Tanqueray London Dry Gin
- 3⁄4 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white
- 2 2⁄3 oz Thomas Henry Soda Water
Method
Glass:
Photographed in a Modern America Collins
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of skewered raspberries.
Method:
- SHAKE first 5 ingredients with ice and strain back into shaker (no need to muddle raspberries).
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN half the contents of the shaker into chilled glass (no ice in glass).
- POUR half the soda water into glass.
- STRAIN the rest of the contents of the shaker into glass.
- Leave to stand until the white frothy head forms a clear line above the pale red base.
- POUR rest of soda water to raise the soufflé-like foaming head.
Garnish:
- Garnish with skewered raspberries.
Allergens:
Recipe contains the following allergens:
History:
The Albemarle Fizz first appears in the 1934 Old Mr. Boston Bartender's Guide.
Review:
Light, fluffy and fruity. Like drinking gin-laced Angel Delight.
