Yes, I’m still alive – although based on my 50th some of you may have thought I’d dropped dead! Actually, what has happened is that I’ve started a new job that requires a fair amount of travel. Last in particular was hectic, but on the other hand I will have the opportunity to try new cocktails while travelling, so all is well. Now to the task at hand, getting caught up here.
A week ago Friday I was back to egg fizz cocktails, finishing up the exploration I had begun earlier that week. The last cocktail of this side journey was inspired by the earlier reported Whiskey Fizz, but with addition of egg white. Since the gin version of this cocktail in Degroff’s “The Craft of the Cocktail” is called the Silver Fizz, I decided to name this one the Golden Fizz.
- 1-1/2 oz Maker’s Mark bourbon
- 3/4 oz lemon juice
- 1 oz bar syrup
- 1 egg white
- lemon lime soda
Combine the bourbon, lemon juice, bar syrup and egg white in a shaker with ice. Shake vigorously to combine and get a nice emulsion going with the egg white. Strain into a chilled Delmonico glass and top with lemon lime soda.
Mmmm, this is good. The extra body and creaminess from the egg really takes what was a Whiskey Fizz to a new level. This drink is even pleasing to the eye with its white, foamy head. You can also use any good bourbon or rye whiskey in this one.