Morning Glory Fizz

Glass:

Serve in a Highball (max 10oz/300ml)

Ingredients:

[edit]

2 oz	Speyside single malt Scotch whisky from freezer
1⁄12 oz	La Fée Parisienne absinthe
2⁄3 oz	Lemon juice (freshly squeezed)
1⁄3 oz	Lime juice (freshly squeezed)
1⁄2 oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2⁄3 oz	Egg white
Top up with	Thomas Henry Soda Water

Prepare:

1. Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
2. Prepare garnish of lime slice wheel.

How to make:

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.

Allergens:

Recipe contains the following allergens:

• Egg white - Eggs

Strength & taste guide:

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Alcohol content:

• 1.3 standard drinks
• 14.82% alc./vol. (29.64° proof)
• 18.9 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.