Thursday, April 28, 2011

cynar fizz

2 oz Cynar
1 oz Lemon Juice
1 Egg White

Shake with a Hawthorne strainer spring without ice to froth up the egg white. Add ice and shake again. Strain into a Champagne flute and top with 1 - 1 1/2 oz soda water.

For my second drink at Rendezvous last week, I asked bartender Scott Holliday if he had any ideas with egg or egg white. He replied that he had been tinkering with a rather simple Cynar Fizz -- solely the liqueur, lemon juice, egg white, and soda water. I was intrigued so I nodded with approval.

In the Fizz, the Cynar contributed greatly to the aroma. The sip was smooth from the egg white as well as citrussy and crisp from the lemon juice. Next, the swallow presented the Cynar herbal flavor that had been mellowed out considerably by the egg white. While I did not mind the drink's tartness, maybe a quarter to half ounce of simple syrup might shift the drink to something more accessible to those who like moderate to sweeter drinks, respectively.

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