Morning Glory Fizz

You’ve heard the term breakfast whisky, here’s a breakfast cocktail with whisky as the star ingredient.

Morning Glory Fizz

The Morning Glory Fizz was featured in Harry Johnson’s Bartenders Manual originally published in 1882. Considered a hair of the dog cocktail, the rather potent mix of blended whisky and absinthe sipped through foamy egg white supposedly works at fixing a nasty hangover. A splash of soda brightens the drinks and adds a little welcome carbonation.

The drink can be served in a tall glass or a tumbler. In our version, we used a stemless wine glass and floated a circular lemon rind on top of the foam to resemble an egg. After all, as its name suggests, the Morning Glory Fizz is a whisky cocktail best enjoyed before midday, as a brunch cocktail or as an antidote to a hangover.

Morning Glory Fizz Recipe


  • 60 ml blended whisky
  • 20 ml lemon juice
  • 20 ml simple syrup (1:1)
  • 3 dashes of absinthe
  • egg white
  • soda to top

Glassware: stemless wine glass
Garnish: circular lemon rind


In a cocktail shaker, add whisky, lemon juice, simple syrup, absinthe and egg white and dry shake to emulsify. Add ice and shake hard until very cold. Strain into a chilled glass and top with soda water. Garnish with a circular lemon rind floated on top of the foam.

Photo by Cocktails & Bars – © Copyright: All rights reserved.

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Morning Glory Fizz was last modified: January 29th, 2018 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.