Morning Glory Fizz
4.1 28 ratings
Ingredients
2 oz Single malt Scotch whisky
1/12 oz Absinthe
2/3 oz Lemon juice
1/3 oz Lime juice
1/2 oz Sugar syrup 'rich' (2:1)
2/3 oz Egg white
Top up with Soda water
How to make
Serve in a highball (max 10oz/300ml)
Prepare
- 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- 2 Prepare garnish of lime slice wheel.
Method
- 3 SHAKE first 6 ingredients with ice and strain back into shaker.
- 4 DRY SHAKE (without ice) to emulsify.
- 5 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.
- 6 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.
- 7 Slowly POUR the final contents of the shaker into the glass. The head should rise like a soufflé.
Garnish
- 8 Garnish with lime slice wheel.
Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
14.8% alc./vol. · 1.4 standard drinks · 204 calories
History
A classic, sour, and aromatic cocktail, traditionally known as a restorative 'hair-of-the-dog' for the morning after.
This restorative fizz is featured in two books from 1884: George Winter's How to Mix Drinks and O.H Byron's The Modern Bartenders' Guide. Byron remarked on this drink, "To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter."
Created by George Winter