Morning Glory Fizz

In the past few years, this recipe enjoyed a revival in the world's best cocktail bars. It first appeared in 1882, in Harry Johnson's "New and Improved Bartender's Manual".

Associated products 1883 Cane Sugar Syrup Morning Glory Fizz

Ingredients

    4.5cl Scotch Whisky
    1cl lemon juice
    1cl lime juice
    2cl 1883 Cane Sugar syrup
    2cl egg white
    4 dashes Absinthe
    8cl soda water

preparation

    Pour the Whisky, the juices, the syrup, the egg white and Absinthe in a shaker.
    Fill with ice and shake vigorously for 10 seconds.
    Strain into a chilled Tumbler without ice, top up with chilled sparkling water, and stir gently with a spoon.
    Decorate with a mint sprig, a brandied cherry and lemon peel.

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