Serve in a Highball (max 10oz/300ml)
1 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Green Chartreuse (or alternative herbal liqueur) |
1 oz | Hayman's Sloe Gin |
1 oz | Lemon juice (freshly squeezed) |
1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1 pinch | Salt (sea salt) |
1⁄2 oz | Egg white |
2 oz | Thomas Henry Soda Water |
Garnish: Lemon zest twist (discard) Lemon wedge & Luxardo Maraschino Cherry.
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass (no ice in glass). POUR soda into drink slowly from a height in order to build a (Ramos Gin Fizz style) thick foamy head. Serve with a straw.
Recipe contains the following allergens:
Cognac, chartreuse, sloe gin and lemon juice served in a tall foaming fizz – its name inspired by the Morning Glory Fizz.
Created in 2015 by Nick Caputo at Sovereign Loss in Brixton, England
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.
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The sloe gin and lemon combine to stake this as a citrus cocktail. The Chartreuse& cognac then secure the area. Soda water is a good idea to lighten what would otherwise be a lethal cocktail.
Looks like pondwater, of course, but the extra-marinated cherries are a treat one can dispense around the family.