Buf­falo Fizz


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Ori­gin: 1913 Bar­tender’s Man­ual Fizzes con­tain many of the same in­gre­di­ents as traditional sours, usu­ally ei­ther egg white or yolk, and a top­ping of soda. A “sil­ver” fizz calls for egg white, and a “golden” fizz calls for egg yolk. In a cock­tail shaker, add 1 large egg white, 1½ ounces rye whiskey, ¾ ounce PX Sherry, ¾ ounce fresh lemon juice, and ½ ounce sim­ple syrup. Shake vig­or­ously for 10 sec­onds to emul­sify, then fill with ice and con­tinue shak­ing un­til it feels frosty, an­other 10–15 sec­onds. Strain into a fizz glass, top with a splash of club soda, and serve im­me­di­ately.

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