Morning Glory Fizz
A silky, citrus-fresh fizz with Scotch whisky, a trace of anise and a towering egg-white foam.
Ingredients
- Scotch60 ml
- Absinthe4 dashes
- Lemon juice, freshly squeezed15 ml
- Lime juice, freshly squeezed15 ml
- Simple syrup, semi-rich, one and a half parts sugar to one part water, ideally (1 part Sugar, 1 part Water)22.5 ml
- Egg white22.5 ml
- Soda water, cold and well carbonatedtop up
- Orange, expressed over the drink for aroma, to garnish (optional)1 twist
- Orange, a dried orange wheel, to garnish (optional)1 wheel
Method
- Put the whisky, lemon juice, lime juice, syrup, egg white and absinthe in a shaker.
- Shake thoroughly without ice (a dry shake) to emulsify the egg white and create a silky foam.
- Add ice and shake again, until the drink is well chilled and the ice has nearly melted.
- Strain into a tall, cold glass and let it settle for a minute or two, so the foam can firm up.
- Top gently with cold soda water, pouring down a bar spoon or through a hole in the foam, so it rises without breaking.
- Express a strip of orange peel over the drink for aroma, and garnish with a dried orange wheel, if you like.
Harry Johnson
About this drink
The Morning Glory Fizz comes from Harry Johnson's legendary bartender's manual of the late nineteenth century, where it was served as a pick-me-up for the morning rather than a hangover cure as such. The pairing of Scotch, citrus and absinthe was then a modern and slightly daring twist on the classic fizzes. The egg white gives the signature cloud of foam that guests of the day found almost theatrical.
