Eight Foot Fizz

Difford's Guide

Serve in a

Collins glass

Garnish:

Mint sprigs, dried citrus fruit wheels, cinnamon stick and red amaranth leaves, dusted with icing sugar. Place at least 5 pretzels over straw.

How to make:

SHAKE first 6 ingredients with ice and strain into ice-filled glass. TOP with soda water poured from a height to create a frothy head. Serve with straws.

Special ingredient #1 = Lemon sherbet
Blend the following for a couple minutes and fine strain
600g Caster sugar
600g Super strained lemon juice
20g Lemon zest (removed from fruit with Microplane grater)
5g Maldon sea salt

Special ingredient #2 = Rose water & kiwi syrup
Blend the following and bottle
5g malic acid
100ml Catron kiwi liqueur
100ml Merlet pear liqueur
100ml Money musk coconut
25ml Absinthe
5g Maldon sea salt
100ml Orgeat syrup
50ml Campari
200ml Sugar syrup (1:1)

2 fl oz Ketel One Vodka
2 fl oz *Special ingredient #1 (see above)
1 fl oz *Special ingredient #2 (see above)
1 fl oz Kiwi fruit puree
1 fl oz Single cream / half-and-half
1 fl oz Pasteurised egg white
Top up with Thomas Henry Soda Water
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History:

Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England.

Nutrition:

There are approximately 230 calories in one serving of Eight Foot Fizz.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here

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