Garnish:
Skewered raspberries
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker (no need to muddle raspberries). DRY SHAKE (without ice) and fine strain half the contents of the shaker into chilled glass (no ice in glass). POUR half the soda water into glass and then 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. Then POUR rest of soda water to raise the soufflé-like foaming head.
| 3 fresh | Raspberries (fresh) |
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
| 2 2/3 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Review:
Light, fluffy and fruity. Like drinking gin-laced Angel Delight.
Variant:
Without egg white, as per the original 1934 recipe:
Glass: Collins
Garnish: Fresh raspberries &/or lemon slice wheel
Method: SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with soda and briefly stir.
60ml (2oz) Gin
22.5ml (¾oz) Lemon juice
7.5ml (¼oz) Sugar syrup (2 sugar to 1 water)
5ml (1 barspoon) Raspberry syrup
45ml (1½oz) Soda water
History:
The Albemarle Fizz first appears in the 1934 Old Mr. Boston Bartender's Guide.
ALBEMARLE FIZZ
Old Mr. Boston Bartender's Guide
1 Drink Old Mr. Boston Brand Dry Gin
Juice of ½ Lemon
½ Tablespoon Sugar
Shake well with cracked ice and strain. Fill with carbonated water. Add teaspoon Raspberry Syrup.
Alcohol content:
- 1.1 standard drinks
- 8.42% alc./vol. (16.84° proof)
- 15 grams of pure alcohol
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