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