Monday, December 27, 2010

morning glory fizz variation

2 oz Glenrothes Single Malt Scotch
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 barspoon Absinthe
1 Egg White

Shake once without ice and once with ice and double strain into a highball glass. Top with ~3 oz of St. Bernardus Tripel beer and add a straw.

For my second drink at No. 9 Park, I asked bartender Ted Kilpatrick for an egg drink since his flip- and fizz-fu is strong. The drink he suggested to me was his variation of the Morning Glory Fizz. The original is believed to be a creation of Harry Johnson from the late 1800s, and David Wondrich described the drink as one of the early and successful attempts at mixing with Scotch. I had the one from Harry Johnson's New and Improved Bartender's Manual a little over a year ago as I was working my way through the Anvil Bar's 100 Drinks list. Ted's variation, besides changing the citrus and sugar content, swapped the soda water for a Belgian beer. Moreover, for a Scotch choice, he picked Glenrothes which has some pleasant honey and citrus notes while not being all that smokey.
The fizz possessed a glorious foam from the shaken egg white interacting with the lively beer. Unlike the one we made with the peaty Caol Ila, this fizz's aroma was mainly from the absinthe. The Scotch did come through in the flavor though with the sip containing its malt notes along with a sweet lemon flavor. The swallow had the Scotch's smoke along with hints of absinthe and the beer's hops. Furthermore, the Belgian beer functioned well to complement both the Scotch and the citrus in the drink.

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