Serve in aHighball (max 10oz/300ml)
Photographed in aModern America Collins
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||Rutte 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.
Light, fluffy and fruity. Like drinking gin-laced Angel Delight.
The Albermarle Fizz first appears in the 1934 Old Mr. Boston Bartender's Guide.
ALBEMARLE FIZZMr. Boston Official Bartender's Guide
Juice of ½ Lemon
1 tsp. Powdered Sugar
2 oz. Mr Boston Gin
1 tsp. Raspberry Syrup
Shake with ice and strain into highball glass over two ice cubes. Fill with carbonated water.
- 1.1 standard drinks
- 8.79% alc./vol. (17.58° proof)
- 15.6 grams of pure alcohol
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