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What Is a Classic Morning Glory Fizz Cocktail?
The Morning Glory Fizz is a hair-of-the-dog Scotch whisky cocktail made with absinthe, scotch, sugar, lemon juice, lime juice, and egg white, served with finely shaved ice and a splash of soda. The Morning Glory Fizz cocktail recipe first appeared in The New and Improved Bartenders’ Manual (1882) by Harry Johnson, who recommended the Morning Glory Fizz as a “morning beverage, which will give good appetite and quiet the nerves.”
How to Make Ryan Chetiyawardana’s Morning Glory Fizz
World-class mixologist Ryan Chetiyawardana developed a contemporary take on the classic Morning Glory Fizz by using a vegan substitution for the egg white: aquafaba. Aquafaba is easy to make at home: Strain the liquid from a can of cooked chickpeas and whip into firm peaks using a hand mixer.
Ryan Chetiyawardana’s Morning Glory Fizz Recipe
Prep Time15 min
Total Time15 min
- 2 ounces blended scotch
- ¾ ounce simple syrup
- ¾ ounce fresh lemon juice
- ¾ ounce aquafaba
- 3 dashes absinthe
- Soda water
- Lemon peel, for garnish
- Combine the scotch, simple syrup, lemon juice, and aquafaba in a cocktail shaker. Lock the shaker and dry-shake for several seconds.
- Unlock the shaker and add 4 to 5 ice cubes, then lock the shaker once more. Shake vigorously.
- Rinse a highball glass with absinthe: Add the absinthe to the highball glass, along with a few ice cubes. Stir, whirl, or slosh the ice cubes around in order to dilute the absinthe. Remove the ice cubes.
- Using a Hawthorne strainer and a fine-mesh strainer, pour the contents of the shaker into the absinthe-rinsed highball glass.
- Pour a few ounces of soda water into the shaker, then pour the soda into the highball glass using a Hawthorne strainer.
- Garnish with a lemon twist.
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