Serve in aHighball (max 10oz/300ml)
How to make:
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 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 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.
|2 fl oz
|Speyburn 10yo Speyside single malt (from freezer)
|1/12 fl oz
|La Fée Parisienne absinthe
|2/3 fl oz
|Lemon juice (freshly squeezed)
|1/3 fl oz
|Lime juice (freshly squeezed)
|1/2 fl oz
|Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
|2/3 fl oz
|Top up with
|Thomas Henry Soda Water
Read about cocktail measures and measuring.
Egg white is potentially hazardous to those with allergy or intolerance.
This classic, sour and aromatic cocktail is traditionally considered a morning after a pick-me-up / rejuvenative 'hair-of-the-dog'.
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."